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Gochujangddeok, Spicy Garlic Chive Pancake
고추장떡

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Spicyness: 
2.01
Average: 2 (1 vote)
pancake
quick n easy
vegetarian
prep time: 
15 min
inactive time: 
0 min
cooking time: 
15 min
total time: 
30 min

Savory pancakes are one of the most popular Korean snacks. You can quickly prepare them for unexpected guests, family gatherings or any occasion. Gochujangddeok is a spicier version of buchujeon (garlic chive pancake). Gochujang is added to the batter along with garlic chives and chili peppers for a fiery kick. The spice is not overwhelming, as the flour batter and buchu balance the heat.

You can make the pancakes small (2-3 inches in diameter), or make one large pancake (10-12 inches) and cut into manageable pieces. For extra crispiness, or as a gluten-free option, try using rice flour in the batter. Serve gochujangddeok warm with an accompanying dipping sauce for a hearty afternoon snack or appetizer.

Buy Korean ingredients online here.

Savory pancakes are one of the most popular Korean snacks. You can quickly prepare them for unexpected guests, family gatherings or any occasion. Gochujangddeok is a spicier version of buchujeon (garlic chive pancake). Gochujang is added to the batter along with garlic chives and chili peppers for a fiery kick. The spice is not overwhelming, as the flour batter and buchu balance the heat.

You can make the pancakes small (2-3 inches in diameter), or make one large pancake (10-12 inches) and cut into manageable pieces. For extra crispiness, or as a gluten-free option, try using rice flour in the batter. Serve gochujangddeok warm with an accompanying dipping sauce for a hearty afternoon snack or appetizer.

Buy Korean ingredients online here.

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Change to: Metric US
5 ozBuchu, Garlic Chive 부추
1½ cups  Flour 밀가루 (or sweet rice flour for gluten-free option)
1⅓ cupsWater 물
Egg 계란
¼ tspSalt 소금
2 tbsGochujang (Hot Pepper Paste) 고추장
Red Chili Pepper 붉은 고추
Green Chili Pepper 풋고추
½ cupVegetable Oil 식용유

for dipping sauce (optional)

2 tbsSoy Sauce (regular) 왜간장
2 tbsWater 물
2 tbsVinegar 식초
½ Red Chili Pepper 붉은 고추 (optional)
½ Green Chili Pepper 풋고추 (optional)
1 tspGarlic (minced) 다진 마늘 (optional)
        
tips: 

Good to Know
For default serving size of this recipe (2 servings), 1½ cup of pancake mix and 150g of garlic chives yielded 10 pancakes with 4” diameter.

Do you want it extra crispy? If you like crispy texture, pre-heat the pan with more oil on high heat. Then pour in batter and quickly cook on high heat until the bottom is golden brown. Flip and cook on high heat briefly for the golden brown color and crispy texture. Then put it on the lowest heat to cook the batter all the way. Also, adding a little less water will make the pancake crispier while adding more water results in a softer texture.

Optional Ingredients and Substitutions

You can use sweet rice flour instead of regular all purpose flour.

Red and green chili peppers: You don't have to use both kinds. Green chili peppers add a very nice spicy kick. If you cannot take spiciness of chili peppers, you can use regular red pepper or green pepper.

Vegetable options: You can use perilla leaves instead of garlic chive and/or add other vegetables such as chopped zucchini, chopped onion or chopped shiitake mushroom.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Prepare vegetables

Wash 150g of buhcu (garlic chives) thoroughly under running water. Cut them into 1” (2 cm) long pieces. Wash 1 red chili pepper and 1 green chili pepper. Then, julienne them (cut into thin strips).

image: JNJDAA01.JPG
1

Wash

  • 150g garlic chives
  • 1 red chilli pepper
  • 1 green chilli pepper

Cut

  • garlic chives into 1” (2 cm) long
  • julienne green and red chilli peppers

2. Pancake Mix

In a large bowl, mix 1½ cup of flour, 1⅓ cup of cold water, 1 egg, 2 tablespoon of hot pepper paste and ¼ teaspoon of salt. Using ice cold water gives a nice elastic texture (optional).

image: JNJDAA02.JPG
2

Mix

  • 1½ cup flour
  • 1⅓ cup water
  • 1 egg
  • 2 tbs hot pepper paste
  • ¼ tsp salt

3. Add vegetables

Add cut garlic chives and red and green chili peppers into the pancake mix. Mix gently.

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3

Add

  • vegetables

Mix gently

4. Cook

Coat a non-stick pan with 2 tablespoon of vegetable oil. Preheat on high heat for a minute. Pour about ⅓ cup of the pancake batter with vegetables in the pan. You can pour more or less batter depending on your preferred pancake size. Also you can cook multiple at a time or one at a time depending on the size. Spread vegetables out evenly to make a thin layer. Cook until the bottom is golden brown.

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4

Preheat a pan

  • 2 tbs vegetable oil
  • High Heat image: highheat.png image: clock.png 1 min

Pour

  • ⅓ cup batter with veggies

Spread

  • evenly and thinly

Cook High Heat image: highheat.png

  • until gold brown

5. Flip

Flip the pancake with a spatula. When the bottom is golden brown adjust heat to the lowest setting. Continue to flip until the batter is fully cooked.

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5

Flip and cook High Heat image: highheat.png

  • until golden brown

Low Heat image: lowheat.png

  • flip continuously
  • until fully cooked

6. Make dipping sauce (optional)

Dipping sauce is optional. In a small bowl mix 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 2 tablespoons of water, 1 teaspoon of minced garlic (optional) and sliced red/green chili peppers (optional).

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6

Mix

  • 2 tbs soy sauce
  • 2 tbs vinegar
  • 2 tbs water
  • ½ each red & green peppers (optional)
  • 1 tsp minced garlic (optional)

7. Serve

Serve pancakes on a plate.

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7

Serve