Gochujang pancakes

Gochujang is a traditional Korean fermented chilli paste made from red chilli peppers, glutinous rice, fermented soybeans (meju) and salt, resulting in a deep red, thick paste that is spicy, umami-rich and slightly sweet. This unique recipe, inspired by Yotam Ottolenghi, uses gochujang in the pancake batter to add colour and flavour.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 1 cup + 1 tbsp plain flour
• ½ cup Asian rice flour (non-glutinous rice flour)
• ½ tsp salt
• 1 large egg
• 1 ⅓ cups ice-cold water
• 1 ½ tbsp gochujang (Korean chilli paste)
• ¼ cup coriander leaves and stems, roughly chopped, plus extra to serve
• 1 long red chilli, seeded and finely chopped
• ¼ cup (60 ml) vegetable oil
• 400 g baby zucchinis, halved
• 6 spring onions, cut into 5 cm lengths

For the dipping sauce 

• 3 tbsp light soy sauce
• 1 tbsp honey
• 2 tsp toasted white sesame seeds
• 2 tsp rice vinegar
• 1 garlic clove, finely grated
• 1 long red chilli, deseeded and finely chopped

Instructions

1. For the dipping sauce, in a small bowl, whisk the ingredients together until well combined.

2. In a large bowl, combine the flours with the salt. In a second medium bowl, whisk together the egg, cold water, gochujang, coriander and chilli until smooth, then make a well in the centre of the dry ingredients and gradually pour in the egg mixture. Whisk to a smooth batter.

3. Heat 1 tbsp vegetable oil in a medium non-stick frying pan over medium-high heat Add ¼ of the prepared zucchini and cook, stirring for 1-2 minutes, until softened. Add ¼ prepared spring onion and cook for a further 30 seconds, followed by ¼ pancake batter, spreading evenly to coat the pan.

4. Cook for 2 – 3 minutes, then flip and cook for a further 2 – 3 minutes, or until cooked through and crisp. Transfer the pancake to a serving plate, then repeat with remaining vegetables and batter. You should have 4 pancakes in total.

5. Divide the pancakes between plates, sprinkle with extra coriander and serve with the dipping sauce.

Note

If you cannot find baby zucchinis, substitute with equal weight large zucchinis, cut into thin matchsticks.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch the full episode here

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Watch the full episode here

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