Korean Gochujang Pancakes – Jang Tteok

Korean gochujang pancakes are made differently in different regions of Korea. Traditional recipes involve making patties, steaming the pancakes and then frying them but my daughter’s modern take on it only involves frying them for simplification. It’s a great way to use gochujang – which is a common hot pepper paste used in Korea – and it tastes delicious. You can serve them as a side dish or with rice for a main dish.

Makes 8-10 large pancakes

Ingredients

• 4 cups of plain flour
• 3 cups of water
• 1 tbsp. of soy sauce
• 1 tbsp. of Lee Kum Kee mushrooms vegetarian stir-fry sauce
• 1 tsp of chilli flakes
• 1 Thai red chilli
• 4 tsp of gochujang sauce
• 15 leaves of perilla (or mint)
• Half a leek
• Half a courgette
• 1 red bell pepper
• 1 carrot
• 2 leaves of savoy cabbage
• Spring onions
• Jasmine rice
• Sriracha chilli sauce (optional)

Instructions

Mix the flour and water together, use an electric whisk to mix until smooth.

Add the soy sauce, vegetarian sauce, chilli flakes, chilli, gochujang and perilla leaves to the batter and use the electric whisk to mix again.

Finely chop all your vegetables and add them to the batter leaving some of the spring onions for garnish.

Wash your rice and cook according to instructions on the packet.

Heat a small amount of oil to a pan, add a spoonful of your batter and spread it out a little so that it is not too thick.

Jan tteok are usually made quite small into 3-inch sized pancakes, but you can make large ones too like I have.

Cook for 3-4 minutes on each side or slightly longer if required.

Garnish your rice with spring onions and add sriracha, serve alongside the pancakes.

P.S. Great eaten on its own for a snack or for lunch.