What is the total time required to make Sweet and Spicy Korean Chickpea Pancakes?

The total time required is 35 minutes, including 10 minutes of prep and 25 minutes of cooking.

Can I make these pancakes ahead or store them?

Yes, you can store cooked pancakes in an airtight container in the fridge for up to 3 days and reheat them in a skillet or oven for best texture.

What can I serve with Sweet and Spicy Korean Chickpea Pancakes?

Serve them with the tangy dipping sauce included in the recipe or pair with a simple side salad for a complete meal.

Can I substitute chickpea flour in this recipe?

Chickpea flour is essential for this recipe's texture and flavor, but you could try lentil flour as an alternative if necessary.

Sweet And Spicy Korean Chickpea Pancakes Recipe

Name: Sweet and Spicy Korean Chickpea Pancakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 250 G Sempio Gochujang; 160 Ml Cj Bibigo Sesame Oil; 120 Ml Lee Kee Seasoned Rice Vinegar 120ml; 100 G Jumbo Garlic 100g; - Schwartz Sesame Seeds; - Doves Farm Organic Chickpea Flour; - Kikkoman Soy Sauce; 400G Whole Chickpeas In Water; 1 Kg White Granulated Sugar; - Tata Salt

Korean cuisine · 366 calories

Sweet and Spicy Korean Chickpea Pancakes recipe

About this recipe

Golden chickpea flour pancakes infused with gochujang and sesame, served with a tangy soy dipping sauce for a balanced and flavorful start to your day.

Ingredients

250 G Sempio Gochujang
160 Ml Cj Bibigo Sesame Oil
120 Ml Lee Kee Seasoned Rice Vinegar 120ml
100 G Jumbo Garlic 100g
- Schwartz Sesame Seeds
- Doves Farm Organic Chickpea Flour
- Kikkoman Soy Sauce
400G Whole Chickpeas In Water
1 Kg White Granulated Sugar
- Tata Salt

Instructions

1. In a mixing bowl, whisk together chickpea flour, water, and salt until smooth and lump-free.
2. Stir in gochujang, minced garlic, and finely chopped scallions to create a flavorful batter.
3. Heat a non-stick skillet over medium heat and lightly grease with neutral oil.
4. Pour a ladleful of batter into the skillet, spreading evenly to form a pancake, and cook for 2-3 minutes.
5. Flip the pancake carefully and cook the other side until golden and crispy, about 2-3 minutes.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. For the dipping sauce, combine soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds in a small bowl.
8. Serve the pancakes hot with the tangy dipping sauce on the side.

How to make Sweet And Spicy Korean Chickpea Pancakes

Make the batter. Whisk chickpea flour, water and salt until smooth and lump-free, then stir in gochujang, minced garlic and finely chopped scallions.
Cook the pancakes. Lightly grease a non-stick skillet with neutral oil over medium heat. Spread a ladleful of batter and cook for 2-3 minutes, then flip and cook for about 2-3 minutes until golden and crispy.
Repeat with the batter. Repeat with the remaining batter, adding more oil to the skillet as needed between pancakes.
Make the sauce and serve. Combine soy sauce, rice vinegar, sugar, sesame oil and sesame seeds into a dipping sauce, and serve the pancakes hot with the sauce on the side.

Frequently asked questions

What is the total time required to make Sweet and Spicy Korean Chickpea Pancakes?: The total time required is 35 minutes, including 10 minutes of prep and 25 minutes of cooking.
Can I make these pancakes ahead or store them?: Yes, you can store cooked pancakes in an airtight container in the fridge for up to 3 days and reheat them in a skillet or oven for best texture.
What can I serve with Sweet and Spicy Korean Chickpea Pancakes?: Serve them with the tangy dipping sauce included in the recipe or pair with a simple side salad for a complete meal.
Can I substitute chickpea flour in this recipe?: Chickpea flour is essential for this recipe's texture and flavor, but you could try lentil flour as an alternative if necessary.