Gochujang Pancakes with Pork and Chives: Crispy & Delicious Special Recipe
How to Make Crispy Gochujang Pancakes with Plenty of Pork and Chives
On a Sunday morning, I was pondering what to make for breakfast when I remembered the ‘Gochujang Pancakes’ I saw on a blog a few weeks ago. Their incredible visual appeal made me want to try them right away with the ingredients I had at home! I fried one pancake, then another… These Gochujang Pancakes are so irresistibly delicious! Let me guide you through the process.
Main Ingredients- Minced pork
- Fresh chives
- Sweet onion
- Fresh eggs
- Minced garlic
- All-purpose flour or glutinous rice flour
Pork Marinade- Ginger wine (or cooking sake)
- Black pepper
- Salt
- Ginger wine (or cooking sake)
- Black pepper
- Salt
Cooking Instructions
Step 1
This is my first time adding pork to gochujang pancakes, and it’s absolutely delicious! First, let’s marinate the pork. In a bowl, combine the minced pork with 2 tablespoons of ginger wine, a pinch of black pepper, a little salt, and half a tablespoon of minced garlic. Mix everything thoroughly with your hands until well combined and set aside.
Step 2
Next, we’ll chop the chives and onion, which will add wonderful flavor to our gochujang pancakes. Finely chop the chives and mince the onion. The onion, in particular, was a ‘stroke of genius’ – its crisp texture and sweetness made them incredibly tasty! Be sure to include it.
Step 3
To the marinated pork, add the chopped chives and onion, along with 1.5 tablespoons of gochujang (Korean chili paste). Crack in a fresh egg. Mix all the ingredients together well to prepare the batter.
Step 4
Typically, gochujang pancakes are made with glutinous rice flour for a chewy texture. However, if you don’t have it, all-purpose flour works just fine! A word of caution: ‘buchim garu’ (pancake mix) already contains seasoning, so using it with gochujang can make the pancakes excessively salty. I once made them with buchim garu, and my husband found them too salty to eat, a rather sad experience! It’s best to stick with glutinous rice flour or all-purpose flour.
Step 5
Using a spatula or spoon, mix all the ingredients together and check the consistency of the batter. It’s important to adjust the ingredients as you mix so that the batter is neither too thick nor too thin.
Step 6
If the batter seems too runny, add a little more all-purpose flour. My batter reached this consistency, and after adding a bit more flour, it achieved a perfect texture for frying.
Step 7
Now, heat a pan over medium-low heat and add a generous amount of brown rice oil. Spoon the batter onto the hot pan, and using another spoon, gently shape each pancake into a round, flat disk while it cooks. Let them cook slowly.
Step 8
Keep the heat at a medium-low setting. If you cook them over high heat, the outside might burn before the inside is cooked. It’s crucial to cook them evenly over a gentle heat to ensure they are cooked through.
Step 9
Once one side is golden brown, carefully flip the pancake and cook the other side until it’s also golden brown and crispy. When both sides are beautifully browned and crisp, your delicious Gochujang Pancakes are ready!
