I love Korean food... all the various types of kimchi, banchan, stews, rice dishes, porridge (jook), dumplings (mandu), pancakes (jeon), and everything else.
Korean pancakes are a favourite snack - there are many varieties, they are a total snap to make, and go with everything including themselves! I love whipping them up when I'm tall on hunger and short on time, especially on those Friday nights at the end of a long week when I don't feel like slaving over dinner and just want a drink or two with a delish snack. There are so many kinds of Korean pancakes - seafood, meat, squash, potatoes, mung beans, and green peppers, like the ones here.
Korean peppers (in the photo above) are mild and fresh tasting with a crisp texture. If you can't find them in your grocery store, use capsicum or a mix of capsicum and deseeded jalapeños. Capsicum and jalapeños have a thicker skin than Korean peppers, but they'll work in this recipe. Korean peppers are not spicy so if you want a spicy pancake, add a minced serrano, Thai chile, or green chile de arbol to the batter.
(Fun fact: Chiles de arbol - dried red or fresh green - are the variety commonly used in Indian cooking!)
Korean Green Pepper Pancake: Gochujeon
makes: 1 12 in. pancake (serves 1 - 2 people)
- 1 cup chopped Korean green peppers (~4 - 5 peppers)
- 4 tbsp. finely diced onion
- 2 tbsp. minced cilantro
- 1 tbsp. fish sauce (or 1 tsp. salt)
- 1 tbsp. chopped Thai chile or other spicy green chile (optional)
- 1/2 cup AP flour (or a mix of rice flours, or your favourite all purpose gluten-free flour)
- 1/2 cup water
- 4 tbsp. oil
Soy Dipping Sauce - Mix in a small bowl:
- 4 tbsp. soy sauce (or gluten-free soy sauce: tamari)
- 2 tbsp. rice vinegar (unseasoned)
- 1 tsp. sesame oil
- 1/4 tsp. sugar
- 1 small clove garlic, minced
- 2 tbsp. finely minced onion
- 1 tbsp. finely minced red or green Thai chile pepper
- 1 tsp. toasted sesame seeds
- Put all the ingredients in a large bowl and mix well into a thick batter. If the batter is dry, add water 1 tbsp. at a time till you have a thick batter, but don't make the batter too watery.
- Heat the oil a 12 in. skillet and swirl around to evenly coat the skillet.
- Pour the batter into the skillet and use a spoon to flatten into a pancake.
- Cook till the edges brown and crisp up, then lift an edge of the pancake to let the oil get under the pancake so the centre can crisp up too.
- Once the pancake edges are firm, flip the pancake over and cook for 3 - 4 minutes until the pancake is fully cooked to the centre.
- Flip over once more and cook for 2 - 3 min. then transfer to a plate or cutting board.
- Cut into 6 wedges and serve with any kind of kimchi, soy dipping sauce, or both.