Today, let’s make a classic Korean savory pancake, but not the ordinary one. We’re making it with your favorite, gochujang, Korean chili paste. If you’re a big fan of Korean vegetable pancakes, but you want something a little more kick, you have to give this one a try. I’m sure you’ll absolutely love it.
Gochujang Pancakes (makes: 3)
Ingredients:
- Big handful of garlic chives (or green onions), about 6 oz (170g) in total
- 1 Yukon Gold potato
- 1/2 yellow onion
- 2 cloves garlic
- 1 Cheongyang chili pepper (or serrano, jalapeño, etc.) (optional)
- 1 mild red chili (optional)
- 3 green onions (optional)
- 1.5 cups all-purpose flour
- 1.5 cups cold water
- 1.5 tbsp Korean chili paste (gochujang)
- 1 tsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tsp Korean beef stock powder (or chicken bouillon powder, fish sauce, doenjang)
- 6 tbsp neutral-tasting oil, divided
Instructions:
PREP VEGETABLES
1. Cut the garlic chives into 2-inch (5 cm) pieces.
2. Thinly slice the potato and onion. Finely chop the garlic cloves. (Since the potato takes the longest to cook, slice it as thinly as possible.)
3. Thinly slice 1-2 chili peppers (if using). (If you can’t find Korean chili peppers, you can substitute with any pepper you like. Just be careful not to make it too spicy.)
4. Thinly slice the green onions (if using).
MAKE PANCAKE BATTER
1. In a large mixing bowl, whisk together the all-purpose flour, cold water, Korean chili paste, Korean soybean paste, Korean chili pepper flakes, and Korean beef stock powder. (If you don’t have Korean beef stock powder, you can substitute with chicken bouillon powder, fish sauce, or a bit more Korean soybean paste.)
2. Add all the vegetables to the batter and gently mix with a wooden spoon. (For extra crispiness, you can replace part of the flour with tempura mix, cornstarch, or potato starch. Use 1 cup all-purpose flour + 1/2 cup of your choice.)
MAKE GOCHUJANG PANCAKES
1. In a large nonstick pan, add 2 tablespoons of oil. Heat over medium heat. Once it gets nice and hot, add some batter, spread it out, and evenly distribute the vegetables. (If this is your first time making Korean pancakes, make them a bit smaller. They will be much easier to cook and flip.) Cook for 3 to 4 minutes or until golden brown.
2. Once the edges start to set, gently swirl the pan so that the oil from the edges can go into the center. This will prevent the center from getting soggy. Once the bottom turns golden brown, using a spatula, flip and cook the other side for 3 to 4 minutes.
3. Once both sides are golden brown and crispy, transfer to a wire rack (or paper towels) and repeat with the remaining batter. Serve warm. (These pancakes are already well-seasoned, so dipping sauce isn’t necessary. But if you’d like one, you can use my classic Korean pancake dipping sauce or simply mix some soy sauce and vinegar.)
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YOU MAY ALSO LIKE:
- Gamja Jeon (Korean Potato Pancakes)
- Kimchi Pancakes
- Yachae Joen (Korean Vegetable Pancakes)
Ingredients
Big handful of garlic chives (or green onions), about 6 oz (170g) in total
1 Yukon Gold potato
1/2 yellow onion
2 cloves garlic
1 Cheongyang chili pepper (or serrano, jalapeño, etc.) (optional)
1 mild red chili (optional)
3 green onions (optional)
1.5 cups all-purpose flour
1.5 cups cold water
1.5 tbsp Korean chili paste (gochujang)
1 tsp Korean beef stock powder (or chicken bouillon powder, fish sauce, doenjang)
6 tbsp neutral-tasting oil, divided
Directions
- Prep Vegetables
- Cut the garlic chives into 2-inch (5 cm) pieces. Thinly slice the potato and onion. (Since the potato takes the longest to cook, slice it as thinly as possible.)
- Finely chop the garlic cloves. Thinly slice 1-2 chili peppers (if using). (If you can’t find Korean chili peppers, you can substitute with any pepper you like. Just be careful not to make it too spicy.) Thinly slice the green onions (if using).
- Make Pancake Batter
- In a large mixing bowl, whisk together the all-purpose flour, cold water, Korean chili paste, Korean soybean paste, Korean chili pepper flakes, and Korean beef stock powder. (If you don’t have Korean beef stock powder, you can substitute with chicken bouillon powder, fish sauce, or a bit more Korean soybean paste.)
- Add all the vegetables to the batter and gently mix with a wooden spoon. (For extra crispiness, you can replace part of the flour with tempura mix, cornstarch, or potato starch. Use 1 cup all-purpose flour + 1/2 cup of your choice.)
- Make Gochujang Pancakes
- In a large nonstick pan, add 2 tablespoons of oil. Heat over medium heat. Once it gets nice and hot, add some batter, spread it out, and evenly distribute the vegetables. (If this is your first time making Korean pancakes, make them a bit smaller. They will be much easier to cook and flip.) Cook for 3 to 4 minutes or until golden brown.
- Once the edges start to set, gently swirl the pan so that the oil from the edges can go into the center. This will prevent the center from getting soggy. Once the bottom turns golden brown, using a spatula, flip and cook the other side for 3 to 4 minutes.
- Once both sides are golden brown and crispy, transfer to a wire rack (or paper towels) and repeat with the remaining batter. Serve warm. (These pancakes are already well-seasoned, so dipping sauce isn’t necessary. But if you’d like one, you can use my classic Korean pancake dipping sauce or simply mix some soy sauce and vinegar.)
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
