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Crispy Korean gochujang pancakes (jangtteok) made with whole kale leaves! This easy, savory recipe uses simple pantry ingredients and a spicy fermented chili paste (gochujang) batter for a delicious twist on traditional Korean pancakes.
If you’ve ever wondered what to do with that jar of gochujang lurking in your fridge, let me introduce you to jangtteok—Korean gochujang pancakes. These savory pancakes are one of my favorite ways to enjoy the deep, fermented kick of gochujang, especially when I throw in fresh kale. Trust me, kale has never been so irresistible.
Jangtteok has been a humble favorite on Korean tables for generations—think of it as the down-to-earth cousin of fancier Korean pancakes like haemul pajeon. You can even mix in doenjang (fermented soybean paste) for extra flavor, but gochujang always steals the show for me.
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Traditionally, most jangtteok recipes mix chopped veggies right into the gochujang batter, but I like to do it a little differently. I use entire greens and coat them with batter, almost like crepes. It’s more visually appealing and keeps that same deep, savory flavor.
I’m using kale today, but honestly, any leafy green hanging out in your fridge will work—perilla leaves, Swiss chard, or even romaine lettuce if you’re feeling brave (don’t knock it till you’ve tried it!).
With just a handful of Korean pantry staples, this recipe comes together in no time. And if you’ve got any kale skeptics in your life, just wait—these rustic pancakes might just win them over.
How to make Kale Gochujang Pancakes (Jangtteok)
Ready to see how it comes together?
Grab the ingredients: kale, gochujang, dried shrimp (or fish sauce for a shortcut), and flour. Don’t skip the seafood boost—dried shrimp or fish sauce brings a delicious umami pop!
Mix the gochujang, dried shrimp, flour, and water to make a thin batter. Pour it into a shallow dish.
Next, lightly dust each kale leaf with flour before dipping it into the batter.
Heat up an oiled skillet and cook the battered kale leaf flat, flipping once to get that golden brown finish on both sides. Easy, right?
I like to cut the leaves in half and roll them up like crepes—no dipping sauce needed. Just a quick, crispy bite that’s as fun to look at as it is to eat. Give it a try!
Other Easy Korean Pancakes to Try
- Crispy Kimchi Pancakes (Kimchi Jeon)
- Korean Vegetable Pancakes (Yachaejeon)
- Easy Korean Potato Pancake (Gamja-jeon)
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Kale Gochujang Pancakes (Jangtteok)
Servings: 3 people
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Kale gochujang pancakes (jangtteok) are crispy Korean savory pancakes made with whole leafy greens and a spicy gochujang batter. Easy, flavorful, and ready in minutes!
- 1 cup water
- 2 tbsp dried baby shrimp, or 1 tsp fish sauce
- 2 tbsp gochujang
- 10 tbsp all-purpose flour
- 1/4 tsp salt, omit if using fish sauce
- 4-5 tbsp cooking oil
- 3.5 oz (100 g) small flat kale leaves, washed
- extra flour, for coating
In a blender, combine water and dried shrimp. Blend until the shrimp is ground. Add gochujang, flour, and salt, then blend again until smooth. The batter should be thin and pourable, like a loose breakfast pancake batter.
Heat 1 tablespoon of oil in a skillet over medium heat until hot.
Make sure your kale leaves are slightly wet—this helps the flour stick. Holding the stem, lightly dust each leaf with flour, then dip it into the gochujang batter to coat both sides.
Place the battered kale leaf flat in the hot skillet. Cook for about 1 minute, then flip and cook the other side until golden brown. Repeat with the remaining kale, adding more oil as needed.
Slice the kale gochujang pancakes into large bite-sized pieces if you like, and serve them hot.
Instead of kale, feel free to try other flat greens like Swiss chard, perilla leaves, or leafy lettuces like romaine or green leaf lettuce. Each one brings its own flavor and is just as tasty.
Calories: 310kcal, Carbohydrates: 24g, Protein: 11g, Fat: 20g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 112mg, Sodium: 565mg, Potassium: 181mg, Fiber: 2g, Sugar: 1g, Vitamin A: 3325IU, Vitamin C: 33mg, Calcium: 132mg, Iron: 2mg
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English (US) · 