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Gochujang Pancakes

Easy gochujang pancakes! 

Gochujang Pancakes (JangTteok) | MyKoreanKitchen.com

Gochujang pancakes are called Jang-Tteok in Korean.

The word “Jang” (장) means seasoning, like soy sauce (Ganjang, 간장), soybean paste (Doenjang, 된장), or chilli paste (Gochujang, 고추장). Therefore “Jang-Tteok” (장떡) means pancakes seasoned with some kind of sauce that I mentioned earlier.

Its name can be varied depending on the type of sauce, vegetable and/or meat you use when cooking.

Today’s version is “perilla leaf pancake”. The aroma from perilla leaves combined with spicy gochujang produces a really delicious smell and flavor. It’s a perfect Korean side dish!

Hope you give it a try soon!

Ingredients for Gochujang Pancakes (Serves 2)

Gochujang pancake vegetable ingredients

  • 1 cup Korean pancake mix or all purpose flour, sifted
  • 3/4 cup water
  • 1 tsp gochujang (korean chili paste)
  • 5 perilla leaves, thinly sliced
  • 1/4 zucchini, julienned
  • 1/4 onion, thinly sliced
  • 1 green chili, thinly sliced
  • 4 stalks green onion / chives, chopped
  • Some cooking oil

How to Make Gochujang Pancakes

1. Combine the pancake mix / flour with the water. Mix them well to make pancake batter. Add the gochujang and mix it well. Add all the vegetables.

How to make gochujang pancake batter

2. Pre heat a pan. Add some cooking oil in (about 1 Tbsp). Scoop out the pancake mixture with a spoon onto the pan (One spoonful at a time). Cook it on medium high heat.

3. Turn them over when the bottom part cooks. When both sides cook, serve with korean pancake sauce.

How to make gochujang pancakes

Gochujang Pancakes (JangTteok) | MyKoreanKitchen.com

GOCHUJANG PANCAKES

Gochujang pancake recipe (JangTteok). This Korean pancake is seasoned with Korean chili paste.
5 from 2 votes
Print Pin Rate Save
Course: Side dishes
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 253kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 1 cup Korean pancake mix or all purpose flour, sifted
  • 3/4 cup water
  • 1 tsp gochujang (korean chili paste)
  • 5 leaves perilla , thinly sliced
  • 1/4 zucchini , julienned
  • 1/4 onion , thinly sliced
  • 1 green chili , thinly sliced
  • 4 stalks green onion (or chives), thinly sliced
  • Some cooking oil

Instructions

  • Combine the pancake mix / flour with the water. Mix them well to make pancake batter. Add the gochujang and mix it well. Add all the vegetables.
  • Pre heat a pan. Add some cooking oil in (about 1 Tbsp). Scoop out the pancake mixture with a spoon onto the pan (One spoonful at a time). Cook it on medium high heat.
  • Turn them over when the bottom part cooks. When both sides cook, serve.

Nutrition Info (per serving)

Calories: 253kcal | Carbohydrates: 53g | Protein: 7g | Sodium: 87mg | Potassium: 217mg | Fiber: 3g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 12.6mg | Calcium: 27mg | Iron: 3.3mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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6 thoughts on “Gochujang Pancakes”

  1. These were easy and delicious! I am gluten free so I used a combination of GF flour, brown rice flour, and corn starch in place of Korean pancake mix – which meant I needed literally double the water, since GF flour absorbs so well… But in the end, our pancakes looked just like the ones in the photo and tasted fantastic. My daughters (who are half-Korean) have been very interested in exploring their heritage as of late, so I’m thrilled to be able to try some authentic recipes. Thanks for this!

    Reply
  2. I made these tonight after going to a Korean grocery store near Atlanta. Man, are they good! I wanted to try sesame leaves, so I tried this first. I was afraid of the red pepper paste and green chili, but the heat level wasn’t bad. I might even add more next time.

    Thanks for the recipe!

    Reply
  3. Thank you for this recipe! I do have a question: pajun recipes usually have egg, but this one doesn’t?!? Should I use an egg to make the batter? Thanks!

    Reply
  4. Hello, tellos
    Thanks for visiting. You’ve been to Korea before hey, I hope you had a good time here. I know some people make buchigae with a waffle maker, it seems to turn out well. I hope your idea does too. 🙂

    Reply
  5. Hey great blog, i like it… I’m from switzerland. and i discoverd korean culture and food last year in vancouver!!! i’ve been i Busan last august !!! it was amazing.. anyway what i wanted to say is that in switzerland we eat crepe with a special oven that makes small crepes and i thought it can be a nice way to cook pajan too!!!

    I will try soon and tell you how it works..

    Reply

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