Spicy Kongnamul Jangtteok (Fermented Paste Bean Sprout Pancake)
A 20-minute pan-fried dish of blanched soybean sprouts pan-fried golden brown in a gochujang batter.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A pan-fried dish flavored with gochujang and made spicy with Cheongyang chili pepper. Because moisture releases from the blanched soybean sprouts and vegetables, adjusting the liquid so the batter does not become watery is key. It comes together easily in about 20 minutes and pairs wonderfully with drinks.
- Servings
- about 1–2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Blanched soybean sprouts1 handful
- Squid
- Oniona little
- Cheongyang chili pepper (hot green chili)
- Red chili pepper
Batter
- Korean pancake mix (buchim-garu) (or flour)1.2 cups
- Anchovy broth (or bottled water)1/2 cup
- Gochujang (Korean red chili paste)1 tbsp
- I used squid, but adding ham, Spam, or bacon is also savory and delicious.
Steps
Blanch the soybean sprouts briefly and drain the water. Thinly slice the onion as well.
Finely chop the spicy Cheongyang chili pepper and red chili pepper.
I used squid, but adding ham, Spam, or bacon is also savory and delicious.
First, you need to make the batter: add gochujang to Korean pancake mix or flour, and while pouring in the broth (or water) little by little, dissolve the flour and gochujang.
Because of the moisture in the soybean sprouts and vegetables, if you make the batter too watery, the pancake will turn out soggy and limp.
Mix the batter until free of lumps.
Add all of the squid and vegetables and mix together.
I had some leftover Spam, so I added a little bit.
Mix the batter so the ingredients are well incorporated.
Coat a frying pan with oil and pan-fry.
The squid can fall off as it cooks, so shape the pancakes with the squid tucked toward the inside.
Nicely pan-fried squid kongnamul jangtteok.
It fried up delicious.
Ppunwife's tips
- Because of the moisture in the soybean sprouts and vegetables, if you make the batter too watery, the pancake will turn out soggy and limp.
- The squid can fall off as it cooks, so shape the pancakes with the squid tucked toward the inside.
FAQ
Are there other ingredients I can use instead of squid?
You can add ham, Spam, or bacon instead of squid for a savory result.
What should I keep in mind when making the pancake batter?
Since moisture releases from the soybean sprouts and vegetables, making the batter too thin will cause the pancake to turn out limp, so pour in the water or broth little by little to control the consistency.
Is there a trick to keep the squid from falling out in the pan?
The squid can pop out as it cooks, so it is best to shape the batter so the squid sits tucked into the interior before pan-frying.
