Aromatic Spring Delight: Delicious Korean Chive Pancake (Dallae Jangtteok)
Spring Vegetable Dish: Experience the Fragrance of Wild Chives in this Flavorful Jangtteok
This is a Jangtteok (savory Korean pancake) made with wild chives and gochujang (Korean chili paste). You can truly savor the refreshing aroma of spring vegetables. It’s a perfect snack for kids and an excellent appetizer for adults to enjoy with drinks.
Ingredients- 150g wild chives (dallae)
- 1 cup glutinous rice flour (approx. 120g)
- 2 cups pancake mix (buchim garu) (approx. 240g)
- 1.5 cups water (approx. 300ml)
- 2 Tbsp gochujang (Korean chili paste) (approx. 30g)
Cooking Instructions
Step 1
In a large bowl, combine the glutinous rice flour and pancake mix. Add 1.5 cups of water and 2 tablespoons of gochujang. Whisk thoroughly until you achieve a smooth batter with no lumps. The glutinous rice flour will give it a chewy texture, while the pancake mix helps create a crispy exterior.
Step 2
Rinse the wild chives thoroughly under running water to remove any dirt or debris. Gently pat them dry and then finely chop them into small pieces, about 0.5 cm long. Chopping them finely prevents them from falling out of the batter during cooking.
Step 3
Add the chopped wild chives to the batter mixture you prepared earlier. The key here is to preserve the fresh, aromatic flavor unique to this spring vegetable.
Step 4
Gently fold the chives into the batter using a spatula or spoon, ensuring they are evenly distributed. It’s important to mix them well so that the chives are spread throughout the batter, rather than clumping together.
Step 5
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Spoon dollops of the batter onto the hot pan to create pancakes of your desired size. You can make them round and flat, or smaller, bite-sized portions. Avoid making them too thick, as this will increase cooking time.
Step 6
Once the edges of the pancake start to turn golden brown and bubbles begin to form on the surface, carefully flip it over using a spatula. Cook the other side until it is also golden brown and cooked through. Aim for a crispy exterior and a chewy interior for the best flavor.
Step 7
After cooking, place the finished dallae jangtteok on paper towels for a moment to absorb any excess oil. Then, cut them into serving pieces and arrange them on a plate. Your delicious dallae jangtteok is ready to be enjoyed, especially when served warm.
Step 8
If you have leftover batter, you can also make larger pancakes, similar to a general Korean pancake (buchimgae), and then cut them into bite-sized pieces. This is a great way to use up any remaining batter and creates a wonderful appetizer or side dish!
Step 9
Enjoy your fragrant Dallae Jangtteok!
