Green chili pepper pancake

Gochujeon 고추전

I’m introducing one of my most popular recipes among my Korean friends to you today. Gochujeon made with green chili peppers is one of my favorite lunchbox side dishes.

When I was young, I used to visit my grandmother during the summer vacation. She lived on an island in the very southern part of Korea. Her gochujeon was very salty and spicy, and very delicious.

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Why did she make it so salty? She might have wanted to conserve her other ingredients. Or maybe she thought salty pancakes were more delicious? I never asked her why, and she passed away a long time ago. I modified her gochujeon recipe to make it milder and less salty, and I’ve been making my popular gochujeon for many years.

When I traveled to Mexico City, the hotel I stayed at provided us with breakfast every morning. I met chef Margarita there. Her menu was very interesting: Canadian enchilada, Italian enchilada, Mexican style eggs… What’s the difference between different countries’ enchiladas? Everyone would be interested to see what the Canadian enchilada tastes like.

Even though I usually don’t eat breakfast, I was so curious about the different dishes that I ordered a different breakfast every day. One morning, my gochujeon idea came up. I asked chef Margarita if she was interested in learning my authentic Korean gochujeon recipe. She loved the idea.

We made 2 versions: the first was my gochujeon, and the second was her version using seasoned chicken strips, her specialty. It worked wonderfully. Her gochujeon with chicken was very tasty.

Margarita understood a little bit of English but she understood a lot of my body language. She wrote down the recipes in her notebook and took notes about the fish sauce. I told her where to find it; there’s a Koreatown in Mexico City in an area called Zona Rosa. I visited Zona Rosa and found several Korean supermarkets.

I hope she added a new dish to her breakfast menu: “Korean style green chili pancake!” Wouldn’t that be great!

Margarita is making a note about the fish sauce.

Gochujeon 1

Ingredients (for 2- 4 servings)

Green chili peppers, onion, fish sauce, flour, water, vegetable oil

Directions

  1. Place 1 cup of chopped green chili pepper and 2 tbs chopped onion into a bowl.
  2. Add ½ cup flour, ½ cup water, and 1 tbs fish sauce.
  3. Mix well.
  4. Heat up a non-stick pan and add some vegetable oil or olive oil.
  5. Add the mixture to the heated pan and spread it thinly.
  6. Cook a few minutes until the bottom of the pancake turns golden brown and crispy.
  7. Turn it over with spatula or flip it. Add more oil to make it even crispier if you want. If you add more oil, shake the pan and tilt it so that the oil spreads underneath the pancake.
  8. A few minutes later, when the bottom of the pancake is crispy and golden brown, flip or turn it over again.
  9. Transfer it to a cutting board and cool it down.
  10. Cut into bite size pieces and put it on a plate.
  11. Serve with rice.

Gochujeon 2

Ingredients (for 2-4 servings)

chicken breast, garlic, salt, green chili peppers, onions, fish sauce, flour, water, vegetable oil

Directions

  1. Boil chicken breast (about ½ cup’s worth), 3 cloves of garlic, ¼ of a medium onion, and 1 tbs salt in 5 cups of water until the chicken is cooked well.
  2. Drain the chicken and squeeze out any excess water.
  3. Tear it into little strips and set aside.
  4. Place 1 cup of chopped green chili pepper and 2 tbs chopped onion into a bowl.
  5. Add ½ cup flour, ½ cup water, 1 tbs fish sauce, and the cooked chicken.
  6. Mix well.
  7. Heat up a non-stick pan and add some vegetable oil or olive oil.
  8. Add the mixture to the heated pan and spread it thinly.
  9. Cook a few minutes until the bottom of the pancake turns golden brown and crispy.
  10. Turn it over with spatula or flip it. Add more oil to make it even crispier if you want. If you add more oil, shake the pan and tilt it so that the oil spreads underneath the pancake.
  11. A few minutes later, when the bottom of the pancake is crispy and golden brown, flip or turn it over again.
  12. Transfer it to a serving plate
  13. Serve with rice.

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25 Comments:

  1. VeganLegation Europe joined 6/17
    Posted June 29th, 2017 at 12:58 pm | # |

    We use natural liquid seasoning instead of fish sauce. Fantastic green chili pancakes! We love it with brown rice.


    See full size image

  2. Lynnjamin New York joined 11/14
    Posted December 27th, 2015 at 9:39 pm | # |

    I chose this dish to teach to my friend who has a Korean boyfriend. Just as I was about to add the flour she told me she can’t eat gluten. Quick substitution of short-grain rice flour from the pantry and an egg and a sinking feeling that thay were going to be awful. Well, they were so crunchy on the outside and tender on the inside, this is how I will make them next time. I am so glad her restriction forced me to try a new adaptation and I just had to share it.

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