How to make Korean Pancake Crispy 2021: BEST RECIPE!

Today, I'm going to show you how to make korean pancake crispy and delicious! This is an UPDATE to my previous crispy Korean pancake recipe and it's CRIPSIER AND CRUNCHIER THAN EVER! This dish is known as chijimi in Korean, and a variation of it is known as pajeon. This recipe is more similar to the pajeon recipe, as "pa" means "green onion". I know, this recipe doesn't use green onion, but leeks, but it's close enough ;) If you're looking for a delicious, crispy pajeon korean pancake, then make sure to watch this video!

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0:00 Sick of soft, soggy Korean Pancakes?
0:27 I'm a BIG, FAT PHONY!
2:23 Crispy Korean Pancake - Now 200% Better!
3:18 The ULTIMATE Crispy Korean Pancake Recipe!

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[niceclaup]

I just wanna say, THE PART ABOUT PUTTING IT ON A COOLING RACK IS IMPORTANT. If you put fried food directly from the pan onto a plate, moisture can get trapped between the food and the plate and steam the food, ruining the crispiness. Letting air circulate around fried food after you remove it from the pan, and letting it cool a little until its outside no longer releases steam, will keep it crispy

[dunwitch]

Reporting back - I made these and my girlfriend LOVED them. They did turn out crispy. I added some fresh grated ginger to the batter in the second batch and that was a nice addition.

[lyricalliana]

Oh. My. You have transformed my Korean Pancakes! I didnt have carbonated water or miso so tried water and soy. You have saved my weekend breakfasts from disappointment for EVER! The potato startch and the layering technique are just divine! Applause! Applause! And thank you! So

[LingT.]

I experimented with this recipe twice today and this is probably it! HANDS DOWN THE BEST RECIPE I'VE TRIED! Previous recipes I've attempted ended up being too gummy or soggy after awhile. However, the ingredients used in this recipe produced the crispiest Korean pancake I have ever made! In my first attempt, I followed the recipe as it is and in my second attempt, I made the pancake batter a little bit more runny. Both attempts went great but I prefer the runnier batter as this helped my pancake be a little bit more thin resulting in a crispier pancake compared to the first attempt. This is going to be my go to base Korean pancake recipe from now on. Definitely going to try out a seafood version with this recipe the next time <3

[alexis]

Thank you for your honesty! Although I didn't try your original recipe, I made these Korean Pancakes from 5 different YT people's recipes. And, they were ALL a Failure! Hence, I appreciate you telling us that An Authentic Korean Pancake Is Not Crunchy Nor Crispy! I can see why your recipe worked. Basically, you twicked a Tempura batter recipe to make this Korean Pancake recipe work. Brilliant! I, literally, just, finished making four Korean Pancakes that were the texture of sweet USA pancakes. Ugh! I was ready to give up altogether, when I decided to research it further...and, that's how I found your channel. You were a breath of fresh air... specially when you said that the lady who ate the Korean pancakes "...all her life" answer your question by saying that they were not crispy nor crunchy the ones she had...Phew...What a relief! Anyway, thank you for sharing your findings with the rest of us! I am trying your recipe next!

[shine]

I just tried, it’s really crispy and the middle part is mochi like. My family loved it! Thank you for this recipe!

[airmett]

The crispiest and crunchiest korean pancake I ever had was in hwaegi in northeast Seoul at a place called 이모네 왕파전 (Imone Best Pajeon.) All though it was super crispy and crunchy it was also very, very thick. It had a texture like they deep fried it and the crunch was like fried chicken.

[sasentaiko]

Um wow. This technique is alarmingly effective. Subscribed!
For those who are wondering what to do without seltzer/fizzy water, here’s what I tried & how it went: based on a tip from some extra-crispy tempura recipes, I substituted the same volume of a mixture of ice-cold vodka & water. I used about a shot (1/6 cup) vodka and filled the rest of the 1/2 cup measure with water (1/3 cup water). The alcohol mostly cooks off but I did still detect a nontrivial vodka flavor. To be fair, I had skipped the miso & shoyu, which might have masked that. If you’re sensitive to “boozy” flavors, try only half a shot and definitely use those wet ingredient seasonings. I also nudged up the amount of baking soda to 1/2 tsp (recipe called for 1/4+1/8 tsp), because vodka lacks the acid of seltzer water. Another idea would be to use baking powder (original recipe amount) because it has acid to self-activate, but mine came out fine.
In the pan that I was using, which I think of as a standard large nonstick frying pan, 4 tbsp oil was too much. I could’ve used 3-3.5tbsp, because I ended up tipping the pan and pressing some excess oil out of the pancake before transfer to the cooling rack. Anyway, I had the oil quite hot as directed for nonstick pans, and I did the batter-drip test, then poured my bottom layer, and the edges submerged in the oil! They turned medium golden brown immediately. To avoid burning it, I had to turned the heat down and then back up again later. Not ideal for oil absorption, but oh well. Placing the veggies was kinda scary because I had to work fast with my fingers so close to hot oil. If I’d used a bit less oil, my experience would’ve matched the video better. I flipped it and was glad there was lots of oil so the rawer side’s batter didn’t stick, but maybe not THAT much oil. I wanted the veggies to cook well, so I washed dishes while the 2nd side cooked. Both sides were impressively crispy. The interior was melty-soft (in addition to onion & garlic chives (buchu), I used garlic and salted-and-squeezed bottle gourd (aka lau/lauki in India). The lau is like zucchini and holds a lot of moisture, so wringing it out was key. But the extra work was very worth it because they melted into the batter as the pancake fried. Overall, the texture was fantastic, though the greasiness is no joke. I feel like I shouldn’t complain tho because the point is the crunch, and this recipe delivers.
I appreciate this video because the technique is something I can keep experimenting with, while knowing that it’s already great.

[willac]

I watched this video AFTER eating a very sad, very thick, very chewy, still tasty, but disappointing homemade pajeon. I can't wait to try your technique!

[rianekscecilia]

i tried this today, following the recipe exactly and it was a hit!

[rebeccaest-tee-ee]

I just used this recipe and made this for lunch today. This recipe is excellent. I reckon my technique is about 85% there. Will try again tomorrow but was still so happy with my efforts today. Thanks for a great recipe.

[vrd]

I watch your video this morning and then buy all the ingredients and i cook for my family’s dinner ... I’m so amazed the results.. i love it .. thank you so much ❤️

[sandy-mrgj]

I'm so excited to find your Korean crispy pancake recipe. It looks so much easier than the roll out dough kind and looks just as good. Will be making my spicy asian dipping sauce with them.Will report back on results once I make them. I confess that I plan to chop up lots green onions instead long ones you used. That's just how I am.

[riffkai]

Best recipe and method. Used for 2 days now and turned out crispy each time!

[bradleypippen]

Appreciated that you explained why not to just mix directly into the batter, as I was just thinking about that right before you said it!...
Excited to try your approach as well as seeing if I can take it up a notch by swapping/adding some Kimche liquid into the batter

[lbarton]

I did it!!!! It was super crunchy on the outside and chewy on the inside. I used green onion and baby bok choy. Thank your!!!!

[EnoHaha]

I had made it tonight, seafood ( prawn, squid ) + vegetable ( spring onions， zucchini, carrots, mushroom, cabbage, chili) . That was the best & crispy I ever made . Love it small pieces, more crispy edges

[sistatcy]

Tried your recipe minus the miso and it turned out amazing! I’ll probably add more salt next time if I dnt use miso again. Crispy on the outside and chewy on the inside! Yummm!!

[jasminescats]

I’m obsessed with this recipe!! So so simple and CRUNCHY!!

[eppe]

Jesus I was just trying to find a video to make pancakes for my family for Chuseok but I think I just found one of my new favorite cooking channels