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Gochujang Pancakes

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Gochujang Yachaejeon is a flavorful twist on the classic Korean vegetable pancake, blending the savory taste of traditional yachaejeon with the spicy kick of gochujang, a fermented red chili paste. This Korean-style pancake is packed with a variety of fresh vegetables like courgette, carrots, and onions, all bound together with a light, crispy batter. The addition of gochujang not only adds a spicy depth of flavor but also gives the pancake a beautiful, rich color. Perfect as an appetizer, snack, or side dish, Gochujang Yachaejeon is a delicious way to enjoy the vibrant flavors of Korean cuisine.
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Prep Time45 minutes
Total Time45 minutes
Servings2

Ingredients  

Dipping Sauce

Veg

  • 1/2 courgette
  • 1/2 large carrot
  • 1/2 large potato
  • 1/2 onion
  • 1 mushroom
  • 1 green chilli
  • 5 spring onions

Pancakes

  • 130 g bread flour
  • 180 ml water
  • 1 tbsp gochujang (I used Sempio’s Gochujang)
  • Oil for frying

Instructions 

  1. Start with the dipping sauce. Just combine the soy sauce, rice vinegar and chilli flakes. Toast the sesame seeds until golden and add to the sauce.
  2. Julienne the courgette, carrot and potato. Peel and finely slice the onion, thinly slice the mushroom and chilli and cut the spring onions into large 3-5 cm pieces. Then transfer the veg to a bowl and toss to mix.
  3. Combine the bread flour, water and gochujang along with 1/2 tsp salt and whisk well. Then mix the veg through the batter until everything is evenly coated.
  4. Heat some oil in a large non-stick frying pan and add half of the mixture. Add this point, the batter might only fill half of the pan, but use a spatula to flatten the veg until you have formed a thin even pancake. This is key, as a thick pancake will steam rather than fry and might not cook through in the centre. As the veg cooks and softens, it’ll be easier to spread out, so keep going. Fry the pancake for 4-5 minutes or until golden (gently lift one side with a spatula to peek underneath), then shake the pan to loosen it. Now confidently flip the pancake in one smooth motion. Drizzle some more oil around the sides, flatten the pancake even further with the spatula and fry for another 4-5 min until golden on the other side. Then transfer to a board, cut it into squares and serve with the dipping sauce.