Aromatic and Chewy Perilla Leaf Jangtteok
How to Make Perilla Leaf Jangtteok: A Spring Delicacy Snack
Hello everyone! I’m Ryu-i, a Naver Food influencer. Among spring wild vegetables, I love perilla leaves and acorns for their unique aroma. Today, I’m sharing a special jangtteok recipe, a delicious snack and side dish made with perilla leaves when they are in season. It’s perfect for enjoying the taste of spring!
Main Ingredients- 150g fresh perilla leaves
- 2 Tbsp vinegar
- 3 Tbsp glutinous rice flour
- 6 Tbsp pancake mix
- 200ml water
Seasoning Paste- 1/2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp heaped gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp heaped gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, prepare the fresh perilla leaves. Trim off any tough parts of the stems and finely chop the leaves and tender stems. Rinse them under running water. Chop them as finely as possible, as larger pieces might affect the texture.
Step 2
Soak the chopped perilla leaves in water with 2 tablespoons of vinegar for about 5 minutes. This step helps to mellow out any slight bitterness and enhance their unique fragrance. Afterwards, rinse them thoroughly under running water and drain them completely in a colander.
Step 3
In a bowl, combine 1/2 tablespoon of doenjang and 1 heaped tablespoon of gochujang. Add 100ml of water and mix well until the paste is smooth and lump-free. This forms the flavorful base of your jangtteok.
Step 4
In a separate bowl, measure out 6 tablespoons of pancake mix and 3 tablespoons of glutinous rice flour. The glutinous rice flour will give the jangtteok a wonderfully chewy texture inside while keeping the outside crisp. Gradually add the remaining 100ml of water, stirring until you achieve a smooth batter that isn’t too runny.
Step 5
Add the drained perilla leaves to the batter and mix well with a spatula or spoon. Ensure the leaves are evenly distributed throughout the batter for a consistent flavor and appearance in every bite.
Step 6
Now it’s time to cook! Heat a pan over medium-low heat and add a generous amount of cooking oil. Ladle about half a cup of the batter into the pan, shaping it into a round pancake. Making them about the size of a hotteok is convenient and visually appealing. Since gochujang can burn easily, maintain medium-low heat throughout the cooking process.
Step 7
Once the bottom side is golden brown and slightly crisp, carefully flip the jangtteok and cook the other side until it is also a beautiful golden brown. The key is to cook them slowly to ensure the inside is cooked through and the outside is nicely browned.
Step 8
Place the cooked perilla leaf jangtteok on parchment paper or a plate lined with paper towels to cool slightly. While delicious when hot, they become even chewier as they cool. Enjoy this delightful spring delicacy, which is tasty both warm and cooled!
