Fragrant Perilla Leaf Jangtteok: A Unique Delicacy to Stimulate Your Appetite!
A Unique Jangtteok Recipe Featuring Aromatic Perilla Leaves
Perilla leaves, often called ‘Bangah’ in Korean, possess a distinctive aroma that makes them a wonderful spice, known for stimulating the appetite. While commonly enjoyed as lettuce wraps in Korea, today we’re making ‘Bangah Leaf Jangtteok,’ brimming with the rich flavor of perilla. The chewy texture combined with the savory notes of doenjang (soybean paste) and gochujang (red chili paste) makes it a perfect side dish for rice or a delightful snack with makgeolli (rice wine)! (Recipe video starts at 00:50.)
Main Ingredients
- 50g Perilla leaves (washed clean)
- 1 Cheongyang chili pepper (seeds removed, finely chopped)
- 50g Pancake mix (approx. 1/2 cup)
- 1/2 Tbsp Starch powder (approx. 1 tsp)
- 80ml Water (approx. 1/3 cup)
- 1 Tbsp Gochujang (red chili paste)
- 1/2 Tbsp Doenjang (soybean paste)
- 3 Tbsp Cooking oil (for frying)
Cooking Instructions
Step 1
First, prepare the fragrant perilla leaves. Wash them thoroughly under running water and pat them dry. If the leaves are large, you can cut them into 2-3 bite-sized pieces.
Step 2
Finely chop the Cheongyang chili pepper for a spicy kick. Remove the stems and seeds before chopping. If you enjoy more heat, you can leave the seeds in.
Step 3
Now, let’s make the delicious jangtteok batter. In a bowl, combine the pancake mix and starch powder. Gradually add the water while mixing until a smooth batter forms, ensuring there are no lumps. Stir in the gochujang and doenjang until well incorporated. The batter should be slightly thick, not too runny.
Step 4
Add the chopped Cheongyang chili pepper and the prepared perilla leaves to the batter. Mix everything together thoroughly, ensuring the leaves are evenly coated.
Step 5
Heat a pan over medium-high heat and add enough cooking oil to generously coat the bottom. Spoon portions of the batter into the hot pan, shaping them into small, flat pancakes. Fry on both sides until golden brown and crispy. Frying over medium-high heat helps achieve a crispy exterior while keeping the inside tender. Once beautifully cooked, transfer the perilla leaf jangtteok to a plate. Enjoy!
