Gochujang Buchimgae (고추장 부침개)
A Korean-style savory pancake made with plenty of gochujang (고추장) and fresh summer vegetables.
📝 Editor's Notes
Hello, everyone!
Today, I'm excited to share a recipe for spicy and fragrant 'Gochujang Buchimgae (고추장 부침개)'.
This delightful treat stimulates your appetite during summer, with the unique umami of gochujang harmonizing with the freshness of various vegetables.
It's perfect as a meal or as a side dish with makgeolli (막걸리).
When fried until crispy, you'll experience its 'crispy on the outside, tender on the inside' charm.
Let's make this gochujang buchimgae, a dish the whole family can enjoy, together!
🛒 Ingredient Tips
The key to this buchimgae is the combination of gochujang and Korean frying mix.
Dissolving gochujang in water beforehand ensures it mixes evenly into the batter without lumps, greatly enhancing the flavor.
Korean frying mix is a secret ingredient that makes the pancake extra crispy, so be sure to use it.
The main point is to add plenty of summer vegetables like garlic chives, perilla leaves, onion, carrot, and Cheongyang chili peppers; more vegetables mean a richer texture and better taste.
The fragrant perilla leaves, in particular, will complement the spiciness of gochujang, adding extra depth of flavor.
🔄 Substitution Guide
If garlic chives or perilla leaves are unavailable, you can substitute them with other seasonal vegetables.
Zucchini, potatoes, mushrooms, or any other vegetables will work well.
Instead of Cheongyang chili peppers, you can finely mince kkari-gochu (꽈리고추 - shishito peppers) or red chili peppers to add color and a subtle spiciness.
If you use doenjang (된장 - Korean soybean paste) instead of gochujang, it becomes a savory Jangtteok (장떡), in which case it's better to season it less salty.
If you have a wheat allergy, try using rice flour or gluten-free Korean pancake mix.
Vegetarians can make the batter without eggs, and those who prefer meat can add minced pork or squid for an even richer flavor.
🥘 Ingredients
👨🍳 Cooking Points
Here are a few important cooking tips for delicious Gochujang Buchimgae.
First, the batter consistency: don't worry if it seems thick at first, as moisture from the vegetables will make it just right.
Second, slice the vegetables thinly, not too thick, so they blend well with the batter and cook easily.
Third, use a generous amount of cooking oil when frying the pancakes to achieve a crispy exterior and moist interior.
Lastly, be mindful of the heat and fry until golden brown, as the gochujang can make it look burnt even when it's not.
Flip the pancake when the top surface is somewhat dry to prevent it from breaking apart.
👨🍳 Directions
Add 1 cup of Korean pancake mix and 1 cup of Korean frying mix to a bowl.
In another bowl, combine 1 ½ cups of water and 2 generous tablespoons of gochujang, mixing well until no lumps remain.
Pour the gochujang-infused water into the bowl with the flours and mix well to complete the batter. (Even if the consistency seems thick, the moisture from the vegetables will make it just right.)
Cut 200g of garlic chives into 3-4 cm (about 1.2-1.6 inch) lengths and place them in a large bowl.
Cut 10 perilla leaves in half, then thinly julienne them. Add to the bowl with the chives and gently separate them so they don't clump together.
Thinly julienne half of a small onion, not too thick, and add it to the same bowl with the chives and perilla leaves, separating them.
Julienne the carrot and add it to the same bowl with the chives, perilla leaves, and onion, separating them.
Halve 4 Cheongyang chili peppers, finely mince them, and add to the bowl with the chives, perilla leaves, onion, and carrot, scattering them evenly.
Gently mix all the vegetables once.
Pour all the gochujang batter over the prepared vegetables and mix well with a spatula or your hands. (Too much flour will make it less flavorful; a generous amount of vegetables is key for good taste.)
Heat a pan and add a generous amount of cooking oil.
Place a handful of batter onto the pan and spread thinly with your hands.
Lift the edge of the pancake, tilt the pan, and let the oil flow evenly underneath the pancake.
When the top of the pancake is somewhat dry, flip it and cook until golden brown.
After flipping, drizzle a little more cooking oil around the edges and continue to fry until golden brown, being careful not to let the gochujang appear burnt.
Once both sides are nicely golden brown, cook one side a little longer to finish.
💡 Tips
Dissolve gochujang in water beforehand to ensure it mixes into the batter without lumps.
Even if the batter seems thick at first, moisture from the vegetables will balance the consistency perfectly.
Use a generous amount of vegetables rather than too much flour for a more delicious buchimgae.
When frying the buchimgae, use plenty of oil to make it crispier and more delicious.
Flip the pancake when the top surface is somewhat dry to prevent it from breaking apart and to cook it well.
Unlike Jangtteok (장떡), which uses doenjang (된장 - Korean soybean paste), Gochujang Buchimgae (고추장 부침개) should not be seasoned too salty. Adjust the seasoning according to the batter's consistency.
Be careful not to overcook, as the gochujang can make it appear burnt even when it's just golden brown.
📦 Storage & Reuse
Gochujang Buchimgae is best enjoyed immediately while warm.
If there are leftovers, let them cool, then store them in an airtight container in the refrigerator.
When reheating the next day, it's better to warm them in a frying pan with a little oil over low heat rather than in a microwave, as this helps retain some of the crispy texture.
Freezing is also possible; simply thaw and then pan-fry.
However, it's highly recommended to consume them on the day they are made.
🥢 Who This Is For
This Gochujang Buchimgae is excellent to enjoy with makgeolli (막걸리) on a rainy day, or as a wonderful snack when you're feeling hungry.
It will surely satisfy those who love spicy flavors.
When making it with children, you can adjust or omit the Cheongyang chili peppers to transform it into a customized dish for the whole family.
In the hot summer, when your appetite wanes, be sure to try making this special treat!
🔥 Nutrition Info
Gochujang Buchimgae is a healthy dish rich in vitamins and minerals from its diverse vegetables.
Garlic chives are good for blood circulation, perilla leaves are rich in iron and vitamin K, and onion and carrot provide antioxidants and dietary fiber.
Gochujang, a fermented food, contains beneficial bacteria and capsaicin, which can aid digestion and boost metabolism.
However, since buchimgae is fried in cooking oil, it's important to consume it in moderation and enjoy it as an occasional treat rather than too frequently.
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