All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
It was pouring rain in New York last week which made me crave pancakes. I don't know why, but Koreans love having pancakes on a rainy day and growing up my family was no exception. Gochujang pancake, also known as 'jangtteok', has just the right amount of spicy flavor (if you aren't using our gochujang, make sure you check the spice level and adjust accordingly) and the addition of doenjang gives an earthy flavor that grounds the spice. You can essentially make this pancake with whichever vegetables you may have in your fridge, but make sure the vegetable you use are sliced thin or diced fine so that it will cook quickly. I do recommend seeking out Chinese chives and perilla leaves from your local Asian grocer if you can as they are the star of this dish.
TIME 30 minutes
YIELD about 10-15 small sized pancakes, perfect for 2 people or could be an appetizer for 4
- 1 cup flour
- 1 cup water
- 2 tablespoons gochujang
- 1 tablespoon doenjang
- 70g Nira chives (also known as Chinese chives)
- 1/4 onion
- 1 small carrot
- 1/2 zucchini
- 1 serrano pepper
- 10 perilla leaves
- Dice the chives, carrots, onion, pepper and zucchini into small pieces. You want the vegetable piece to be small so that it will cook quickly. You can also cut them into thin slices.
- Cut the perilla leaves into slices.
- In a bowl, add flour, gochujang and doenjang. Add about 1/2 cup of water first, mix well and slowly add the rest of the water in while mixing, until you get a consistency similar to that of a breakfast pancake batter.
- Add the chopped vegetables in to the batter and mix well.
- On a heated pan, add a little bit of vegetable or canola oil and start putting couple spoonfuls of the batter. Cook on medium heat and flip over once.
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