Crispy & Delicious Chili Pancakes (Gochujeon): An Effortless Recipe
Addictive Chili Pancakes You’ll Want to Eat Again and Again: A Simple and Delicious Gochujeon Recipe
These crisp and flavorful chili pancakes (Gochujeon) are made using fresh, crunchy Korean peppers gifted from a neighbor’s weekend farm. Instead of just dipping them in ssamjang (Korean dipping sauce), I decided to transform them into a delightful dish. This recipe is incredibly simple, perfect for a quick and satisfying meal. Enjoy the irresistible taste of these homemade chili pancakes!
Chili Pancake Ingredients- 8 Korean chili peppers (choose large, plump ones)
- 250g firm tofu (half a block, water squeezed out thoroughly)
- 125g ground pork (beef can be substituted based on preference)
- 4 eggs (lightly beaten)
- 4 Tbsp pancake mix (for coating the chili exterior)
Filling Seasoning- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 tsp ginger juice
- Pinch of black pepper (about 3 shakes)
- 1/2 tsp salt
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 tsp ginger juice
- Pinch of black pepper (about 3 shakes)
- 1/2 tsp salt
Cooking Instructions
Step 1
First, prepare all the ingredients meticulously. Wash the chili peppers clean and pat them dry. For the tofu, wrap it in a clean kitchen towel and squeeze out as much water as possible. If using ground pork, lightly press it with paper towels to remove excess blood for a cleaner taste.
Step 2
In a blender bowl, combine the squeezed tofu, ground pork, minced garlic (1 Tbsp), sesame oil (1 Tbsp), ginger juice (1 tsp), black pepper (3 shakes), and salt (1/2 tsp). These seasonings will create a savory and aromatic filling.
Step 3
Blend the ingredients in the blender until well combined. You can blend it until smooth or leave it slightly chunky for a bit of texture, depending on your preference. Adjust the consistency as needed.
Step 4
Wash the Korean chili peppers thoroughly and pat them dry. Cut each pepper in half lengthwise, including the stem. Cutting them neatly will make it easier to stuff the filling and ensure even cooking.
Step 5
Wearing disposable gloves, take one half of a cut chili pepper. Use a small knife or spoon to carefully remove all the seeds from the inside. This step is crucial for a clean presentation and to make space for the filling.
Step 6
Lightly coat the inside of the deseeded chili pepper with pancake mix. This helps the filling adhere better and contributes to a crispier coating when fried.
Step 7
Generously stuff the prepared filling into the hollowed-out chili peppers, ensuring it’s packed evenly and generously. After stuffing, lightly coat the entire exterior of the filled chili with pancake mix. This ensures the egg wash adheres well during the next step.
Step 8
In a separate bowl, whisk together the 4 eggs, a pinch of salt, and a few shakes of pepper until well combined. This will be your egg wash for coating the chili pancakes.
Step 9
Dip each stuffed chili pepper into the prepared egg wash, ensuring it’s fully coated on all sides. Heat a generous amount of cooking oil in a frying pan over low heat. Carefully place the egg-coated chili peppers into the pan. Cooking on low heat is key to preventing burning and ensuring the filling cooks through.
Step 10
Once the bottom side is golden brown and cooked, carefully flip the chili pancakes using a spatula. Be gentle to avoid breaking them. Continue to cook the other side until golden brown.
Step 11
Flip the chili pancakes occasionally and continue cooking until both sides are golden brown and crispy, and the filling is cooked through. Low heat ensures the inside is cooked while the outside becomes perfectly crisp.
Step 12
Remove the cooked chili pancakes from the pan and place them on paper towels to drain any excess oil. Arrange them attractively on a serving plate. Serve warm for the best crispy and tender texture. These are delicious served with a side of ssamjang or soy dipping sauce!
