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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Crispy Korean Pancakes with Dipping Sauce

The Orients take on our grilled cakes. Luscously moist, perfectly seasoned and served with a side of Oriental-style Dipping Sauce, this makes for a great meal while overlooking the setting of the 'rising sun'.


For 4 people


  • Dipping Sauce:
  • 1/2 cup(s) soy sauce
  • 1/2 cup(s) apple juice
  • 2 tablespoon(s) molasses
  • 2 teaspoon(s) lime juice
  • 1/2 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) red pepper flakes
  • Pancakes:
  • 2 cup(s) (3 1/2-ounces)bean sprouts
  • 1 plum tomato, chopped fine
  • 3 tablespoon(s) slivered bamboo shoots
  • 1/2 cucumber, peeled
  • 1/4 cup(s) thinly sliced scallions
  • 1 green chili pepper, seeded and minced
  • 3 eggs, beaten
  • 1/2 cup(s) dried breadcrumbs
  • 1/2 teaspoon(s) each salt and black pepper
  • 1/4 cup(s) total peanut or canola oil

Crispy Korean Pancakes with Dipping Sauce Directions

  1. Begin by adding all sauce ingredients to a small saucepan over medium heat until hot. Whisk well, remove from heat and set aside while making pancakes.
  2. In a large bowl, add remainder of ingredients except peanut oil, mix well. In a large skillet, add half the oil over medium heat. when hot, place 1/4-cup measures of the sprout mixture into the skillet. This mixture will be on the wet side, but this is perfectly fine. Cook 3-5 minutes per side, or until pancakes are browned on both sides. Remove from skillet and repeat with remainder of oil and pancake mixture. Serve 3 to an order with a side of warm Dipping Sauce.