Crispy Korean gochujang pancakes (jangtteok) made with whole kale leaves! This simple, savory recipe uses pantry staples and a spicy fermented chili paste (gochujang) to give a fresh twist on traditional Korean pancakes.
If you have a jar of gochujang in the fridge, jangtteok is a fast, flavorful way to use it. These savory pancakes highlight the deep, fermented heat of gochujang and pair beautifully with fresh kale. Coating whole leaves in batter gives the pancakes a striking look and a satisfying crunch.
Jangtteok is a humble classic in Korean home cooking—an everyday counterpart to heartier pancakes like haemul pajeon. You can add doenjang for an earthier note, but gochujang’s sweet-spicy profile is the star here.
Rather than chopping vegetables into the batter, this version uses whole greens that are lightly coated and fried. That method keeps the leaves intact, creates a pleasing contrast of textures, and makes for an attractive presentation.
While this recipe uses kale, other flat greens work well too: perilla leaves, Swiss chard, or even romaine or green leaf lettuce. Each green brings a slightly different flavor and texture, so feel free to experiment.
How to make Kale Gochujang Pancakes (Jangtteok)
Here’s a quick walkthrough so you can make these at home.
Gather the basics: kale, gochujang, dried shrimp (or a splash of fish sauce as an alternative), all-purpose flour, water, salt, and oil. The dried shrimp or fish sauce adds a punch of umami that lifts the batter, but you can omit it for a milder flavor.
Combine water and dried shrimp in a blender and process until the shrimp is finely ground. Add gochujang, flour, and salt, then blend until the batter is smooth and pourable—similar to a thin pancake batter. Pour the batter into a shallow dish for dipping.
Lightly wet the kale leaves so the coating adheres, then dust each leaf with extra flour before dipping into the batter to coat both sides. The flour helps create a crisp edge when fried.
Heat a skillet with 1 tablespoon oil over medium heat. Lay a battered leaf flat in the pan and cook for about a minute, then flip and cook until both sides are golden brown and crisp. Add more oil as needed and repeat with remaining leaves.
Serve hot. You can slice the pancakes in half and roll them like small crepes for a fun presentation—no dipping sauce required, though one could be added if you prefer.
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)
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Ingredients
- 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
Equipment
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blender
Instructions
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In a blender, combine water and dried shrimp and blend until the shrimp is finely ground. Add gochujang, flour, and salt, then blend again until smooth. The batter should be thin and pourable.
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Heat 1 tablespoon of oil in a skillet over medium heat until hot.
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Make sure the kale leaves are slightly damp so flour adheres. Holding the stem, lightly dust each leaf with flour, then dip it into the gochujang batter to coat both sides.
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Place the battered leaf flat in the hot skillet. Cook about 1 minute, flip, and cook until golden brown on both sides. Repeat, adding more oil as needed.
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Slice the pancakes into large bite-sized pieces if desired and serve hot.