Gochujeon - Korean Spicy Pepper Pancakes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) water 1 cup (240ml) water
• 2 large eggs 2 large eggs
• 1 tablespoon gochugaru (Korean red pepper flakes) or gochujang (Korean red pepper paste) 1 tablespoon gochugaru (Korean red pepper flakes) or gochujang (Korean red pepper paste)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (60g) thinly sliced scallions 1/2 cup (60g) thinly sliced scallions
• 1/2 cup (60g) grated carrots 1/2 cup (60g) grated carrots
• 1/2 cup (60g) grated zucchini 1/2 cup (60g) grated zucchini
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 28g, 3g
• Protein: 6g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, water, eggs, gochugaru or gochujang, salt, and black pepper. Whisk until smooth.
2. 2.
   Add the sliced scallions, grated carrots, and grated zucchini to the batter. Mix well to incorporate the vegetables evenly.
3. 3.
   Heat a non-stick skillet or frying pan over medium heat and add enough vegetable oil to coat the bottom.
4. 4.
   Spoon a ladleful of the batter onto the skillet and spread it evenly to form a round pancake.
5. 5.
   Cook the pancake for 2-3 minutes on each side, or until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter, adding more oil to the skillet as needed.
7. 7.
   Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
8. 8.
   Serve the Gochujeon hot with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Treat your ingredients with care...

• Gochugaru or gochujang — Adjust the amount according to your preferred level of spiciness. Increase or decrease the quantity to suit your taste.
• Scallions — Make sure to slice them thinly to ensure even distribution throughout the pancake batter.
• Zucchini — After grating the zucchini, squeeze out any excess moisture to prevent the pancakes from becoming soggy.

Tips & Tricks

• For a crispier texture, make sure the skillet is adequately heated before adding the batter.
• Feel free to add other vegetables of your choice, such as mushrooms or bell peppers, to the pancake batter for added flavor and texture.
• Serve the Gochujeon with a side of kimchi or pickled vegetables to complement the spicy flavors.
• If you prefer a milder version, reduce the amount of gochugaru or gochujang in the batter.
• Experiment with different dipping sauces, such as a spicy soy sauce or a tangy sesame sauce, to find your favorite combination.

Serving advice

Gochujeon is best served hot, straight from the skillet. Cut the pancakes into bite-sized pieces and serve them as an appetizer or a side dish. Place a small bowl of the dipping sauce alongside the pancakes for guests to enjoy.

Presentation advice

Arrange the Gochujeon on a platter, garnished with a sprinkle of sesame seeds and some additional sliced scallions for a pop of color. The vibrant red color of the pancakes, combined with the green scallions, creates an appealing visual contrast.