Kale Gochujang Pancakes (Jangtteok)

Kale gochujang pancakes in a basket tray.

Kale Gochujang Pancakes (Jangtteok)

Kale gochujang pancakes (jangtteok) are crispy Korean savory pancakes made with whole leafy greens and a spicy gochujang batter. Easy, flavorful, and ready in minutes!

Course Appetizer, Snack

Cuisine Korean

Keyword easy Korean pancake, gochujang pancakes, jangtteok, jeon food, kale gochujang pancakes, kale recipes, Korean gochujang pancakes, korean pancakes, spicy Korean pancakes

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 310

Author Hyegyoung K. Ford

Equipment

blender

Ingredients

1 cup water
2 tbsp dried baby shrimp or 1 tsp fish sauce
2 tbsp gochujang
10 tbsp all-purpose flour
1/4 tsp salt omit if using fish sauce
4-5 tbsp cooking oil
3.5 oz (100 g) small flat kale leaves washed
extra flour for coating

Instructions

In a blender, combine water and dried shrimp. Blend until the shrimp is ground. Add gochujang, flour, and salt, then blend again until smooth. The batter should be thin and pourable, like a loose breakfast pancake batter.
Heat 1 tablespoon of oil in a skillet over medium heat until hot.
Make sure your kale leaves are slightly wet—this helps the flour stick. Holding the stem, lightly dust each leaf with flour, then dip it into the gochujang batter to coat both sides.
Place the battered kale leaf flat in the hot skillet. Cook for about 1 minute, then flip and cook the other side until golden brown. Repeat with the remaining kale, adding more oil as needed.
Slice the kale gochujang pancakes into large bite-sized pieces if you like, and serve them hot.

Video

Notes

Instead of kale, feel free to try other flat greens like Swiss chard, perilla leaves, or leafy lettuces like romaine or green leaf lettuce. Each one brings its own flavor and is just as tasty.

Nutrition