Fragrant Stone Parsley and Fresh Perilla Seed Jangtteok
Healthy Jangtteok Made with Stone Parsley and Fresh Perilla Seeds from Yangpyeong
Discover ‘Stone Parsley and Fresh Perilla Seed Jangtteok,’ a delightful dish showcasing Yangpyeong’s vital resources for future food industries: our local wheat, aromatic stone parsley, and the delightful pop of nutty fresh perilla seeds. Jangtteok is a traditional Korean pancake made by mixing soybean paste and chili paste into a batter, then pan-frying it on a griddle. It’s best enjoyed when cooled, becoming delightfully chewy, rather than when piping hot. Historically, it was a popular summer snack and a convenient emergency food for long journeys. Presented as a special healthy recipe from the Our Wheat Festival’s cooking competition, bring this unique flavor to your table!
Jangtteok Batter Ingredients- 1 cup Our Wheat Flour
- 1 cup Water
- 50g Fresh Stone Parsley
- 50g Chives
- 1 Tbsp Fresh Perilla Seeds
- 3 Dried Shiitake Mushrooms (soaked)
- 1 Tbsp Doenjang (Soybean Paste)
- 1 tsp Gochugaru (Red Pepper Flakes)
- 2 Tbsp Gochujang (Red Chili Paste)
- 5 Tbsp Cooking Oil for frying
- 2 Tbsp Perilla Oil
- 2 Green Chilies
- 2 Red Chilies
Spicy and Sweet Dipping Sauce- 1 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Water
- 1 tsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Water
- 1 tsp Sugar
Cooking Instructions
Step 1
First, prepare all the ingredients for your delicious jangtteok. Gather fresh our wheat flour, aromatic stone parsley, nutty fresh perilla seeds, fragrant chives, flavorful shiitake mushrooms, and crisp green and red chilies. Also, have your seasonings ready: doenjang, gochujang, and gochugaru. Having everything prepped will make the cooking process much smoother.
Step 2
Wash the stone parsley and chives thoroughly under running water. After washing, drain them well in a colander until most of the water is gone. Then, chop them into roughly 1 cm pieces. Ensuring the vegetables are well-drained is key to preventing the batter from becoming too watery.
Step 3
Prepare the fresh perilla seeds by washing them cleanly and draining any excess water. These seeds will add a wonderful nutty flavor to your jangtteok.
Step 4
Soak the dried shiitake mushrooms in lukewarm water until they are soft. Trim off the tough stems, then finely chop the mushroom caps into pieces about 0.5 cm in size. The chewy texture and deep flavor of shiitake mushrooms will complement the jangtteok wonderfully.
Step 5
Remove the stems from the green and red chilies, wash them, and then finely chop them. You can remove the seeds if you prefer less heat. These chilies will add both color and a touch of spice.
Step 6
In a large mixing bowl, combine the our wheat flour with the doenjang, gochujang, and gochugaru. Gradually add the water while mixing until you achieve a smooth batter, similar to that of a pancake. Ensure there are no lumps. Aim for a consistency that is neither too thick nor too thin.
Step 7
Add the prepared stone parsley, fresh perilla seeds, chives, shiitake mushrooms, and chopped chilies to the batter. Mix everything together thoroughly using a spoon or spatula, ensuring that all the ingredients are evenly distributed within the batter. This ensures you get a taste of everything in each bite.
Step 8
Heat a lightly oiled frying pan over medium-low heat. Spoon about 1 tablespoon of the batter onto the pan for each jangtteok, leaving some space between them. Making them too large can make them take longer to cook through.
Step 9
Cook the jangtteok over medium-low heat until both sides are golden brown and cooked through. They should be slightly crispy on the outside and delightfully chewy on the inside. Once cooked, transfer them to a plate and serve with the prepared dipping sauce. While delicious warm, jangtteok is especially enjoyed when it has cooled slightly and developed its signature chewy texture.
