Pancakes by Gochujang Croccante (Jangteteok) made with whole wheezing leaves! This simple and salty recipe uses simple ingredients for pantry and a fermented pepper batter (Gochujang) for a delicious turning point on traditional Korean pancakes.
If you’ve ever wondered what to do with that Gochujang jar lurking in your refrigerator, let Jangtteok, the Korean Gochujang pancakes. These savory pancakes are one of my favorite ways to enjoy Gochujang’s deep and fermented football, especially when I throw fresh cabbage. Trust me, Kale has never been so irresistible.
Jangteok was a humble favorite on Korean tables for generations, thinking about it as a cousin of more imaginative Korean pancakes such as Haemul Pajeon. You can even mix in Doenjang (fermented soybean) for extra flavor, but Gochujang always steals the show for me.
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Traditionally, most Jangteok’s recipes mix the chopped vegetables directly in the Gochujang batter, but I like to do it slightly differently. I use entire vegetables and cover them with the batter, almost like crepes. It is more visually attractive and maintains the same profound and salty flavor.
I am using the cabbage today, but honestly, any leafy green that comes out in your refrigerator will work: perilla leaves, Swiss chard or even Roman lettuce if you feel brave (don’t knock until you have tried it!).
With only a handful of bases of the Korean pantry, this recipe meets in no time. And if you have cabbage skeptics in your life, wait, these rustic pancakes could simply conquer them.
How to prepare Kale Gochujang (Jangtteok) pancakes
Ready to see how it meets?
Take the ingredients: cabbage, Gochujang, dried prawns (or fish sauce for a connection) and flour. Do not jump the fish push: dried prawns or fish sauce brings a delicious Umami pop!
Mix the Gochujang, dry prawns, flour and water to make a thin batter. Pour it into a shallow dish.
Then, sprinkle each cabbage leaf lightly with flour before immersing it in the batter.
Heats an oiled pan and cook the abused cabbage leaf, launching once to obtain that golden brown finish on both sides. Easy, right?
I like cutting the leaves in half and roll them as crepes, immersion sauce is not necessary. Only a quick and crunchy bite that is so funny to look at as it is to eat. Try it!
Other simple Korean pancakes to try
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Kale Gochujang Pancakes (Jangteok)
Kale Gochujang’s pancakes (Jangtteok) are crispy Korean salt pancakes made with whole leafy vegetables and a spicy batter of Gochujang. Easy, tasty and ready in a few minutes!
- 1 cup waterfall
- 2 TBSP dry shrimp, o 1 teaspoon of fish sauce
- 2 TBSP Gochujang
- 10 TBSP Flour for all uses
- 1/4 teaspoon salt, omit if you use fish sauce
- 4-5 TBSP kitchen oil
- 3.5 OZ (100 g) small flat cabbage leaves, Wash
- extra Flour, for the coating
In a blender, combine water and dried prawns. Blend until the prawns are ground. Add Gochujang, flour and salt, then mix again until smooth. The batter should be subtle and paid, like a backed batter for loose breakfast.
Heat 1 tablespoon of oil in a pan over medium heat until it is hot.
Make sure your cabbage leaves are slightly wet, this helps the flour stick. Keeping the stem, sprinkle each flour leaf lightly, then dip it in the pastella of Gochujang to cover both sides.
Place the flat abused cabbage leaf in the hot pan. Cook for about 1 minute, then turn it upside down and cook on the other side until golden brown. Repeat with the remaining cabbage, adding more oil if necessary.
Cut the Gochujang cabbage pancakes into large small pieces if you want and serve hot.
Instead of the cabbage, feel free to try other flat vegetables such as Swiss chard, perilla leaves or leaf lettuce such as Romaina lettuce or green leaf. Everyone brings their own flavor and is equally tasty.
Calories: 310Kcal, Carbohydrates: 24G, Protein: 11G, Fat: 20G, Saturated fat: 1G, Polynsaturo fat: 6G, Monolysatuine fat: 12G, Trans fat: 0.1G, Cholesterol: 112mg, Sodium: 565mg, Potassium: 181mg, Fiber: 2G, Sugar: 1G, Vitamin A: 3325Iu, Vitamin C: 33mg, Soccer: 132mg, Iron: 2mg
