10 Tips To Master Korean Pancakes

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I recently posted this image on my Instagram account with some tips. I thought it was fun to see some questions and responses so I’m sharing it here and working on more Korean cooking tips for you! Let me know what you think!


1 / It’s usually 1 : 1 (pancake mix : water) ratio. 1 cup will make about 2-3 pancakes.

2 / Finely chop ingredients or in thin shreds so you can spread thin and flat.

3 / Add 1 big ice cube in the batter mix for extra crispy pancakes.

4 / You only flip twice but press down with spatula to make sure its cook thoroughly.

5 / Add more oil around the edges and in the middle by lifting the pancake, again for extra crispy pancake.

6 / Season your mix lightly with salt even if you make sauce to dip

7 / Easy dipping sauce to make: soy sauce, vinegar, sugar, sesame oil, sesame seeds (+green chili for extra kick).

8 / Flavorful combo: chives + green onion + perilla OR zucchini + onion + dried shrimp OR kimchi + kimchi juice + sugar + gochujang + green onion.

9 / Make the pancake ahead of time, refrigerate then reheat on pan (without oil) on low-med heat. This also makes it crispy and flavorful.

10 / Make it on a rainy day, eat it with Korean rice wine (Makgeolli) and share it with your friends & family.

Click here for yummy Korean Seafood Pancake recipe!

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