Spicy & Savory Jangtteok: The Ultimate Korean Pancake
A Perfect Harmony of Umami and Spice, Jangtteok Recipe to Finish a Bowl of Rice
Hello everyone! This is YumiMosa. Today, I’m making ‘Jangtteok,’ a dish featured by actor Kwak Dong Yeon on the popular show ‘Modu’s Kitchen’! I’ve always been curious about Jangtteok, and I tried making a similar version at home once, but it ended up too salty and tasted strange. However, this time, I decided to try it with a proper recipe, and wow, it was a success! It’s incredibly delicious! The savory and rich flavor is perfect, making it easy to finish a whole bowl of rice. I highly recommend you try making this yourself! Thank you for watching my videos; your subscriptions and likes always give me great motivation. +_+
#KwakDongYeon #ModusKitchen #Jangtteok #RiceThief #KoreanPancake #KoreanFood
**⊙ Ingredients You’ll Need ⊙**
**① Delicious Jangtteok Batter Ingredients**
* 1 Cup All-Purpose Flour: The base ingredient that binds everything together smoothly.
* 3 Tbsp Sweet Rice Flour (Glutinous Rice Flour): Adds a chewy texture, elevating the Jangtteok’s taste.
* 2 Tbsp Gochujang (Korean Chili Paste): The key ingredient for a spicy and savory flavor.
* 1 Tbsp Doenjang (Korean Soybean Paste): The secret to a deep, umami taste.
* 1 tsp Gochugaru (Korean Chili Flakes): Adds color and a slight kick of spice.
* 1 Cup Water: Crucial for adjusting the batter’s consistency.
**② Fresh Vegetable Toppings**
* 10 Perilla Leaves: Adds an aromatic flavor for a richer taste.
* 1/4 Bunch Scallions (Green Onions): Provides a crisp texture and fresh aroma.
* 1/2 Green Chili Pepper: Add if you like it extra spicy (optional).
* 1/2 Red Chili Pepper: For a beautiful color and a hint of sweetness (optional).
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Jangtteok Batter Ingredients
- 1 cup All-Purpose Flour (approx. 120g)
- 3 Tbsp Sweet Rice Flour (approx. 30g)
- 2 Tbsp Gochujang (Korean Chili Paste, approx. 30g)
- 1 Tbsp Doenjang (Korean Soybean Paste, approx. 15g)
- 1 tsp Gochugaru (Korean Chili Flakes, approx. 2g)
- 1 cup Water (approx. 200ml)
Fresh Vegetable Toppings
- 10 Perilla Leaves
- 1/4 bunch Scallions (Green Onions, approx. 30g)
- 1/2 Green Chili Pepper (seeds removed, optional)
- 1/2 Red Chili Pepper (for garnish)
- 10 Perilla Leaves
- 1/4 bunch Scallions (Green Onions, approx. 30g)
- 1/2 Green Chili Pepper (seeds removed, optional)
- 1/2 Red Chili Pepper (for garnish)
Cooking Instructions
Step 1
First, thoroughly wash and prepare the fresh vegetables for the Jangtteok. Roll the perilla leaves and thinly slice them into shreds. Cut the scallions into 2-3 cm lengths. Remove the seeds from the green and red chili peppers and mince them finely. Preparing the vegetables in advance makes them easy to mix into the batter.
Step 2
Now, let’s make the delicious Jangtteok batter. In a large bowl, combine 1 cup of all-purpose flour and 3 tablespoons of sweet rice flour. The sweet rice flour will give it a wonderfully chewy texture. Add 2 tablespoons of Gochujang, 1 tablespoon of Doenjang, and 1 teaspoon of Gochugaru. Gradually pour in 1 cup of water while mixing. It’s important to mix until you have a smooth batter with no lumps. The batter consistency should be neither too thin nor too thick; it should spread naturally when poured onto a pan.
Step 3
Add all the prepared shredded perilla leaves, chopped scallions, minced green chilies, and red chilies to the well-mixed batter. Mix everything thoroughly so the vegetables are evenly distributed. Adding colorful vegetables like these makes the Jangtteok visually appealing and enhances the flavor.
Step 4
Heat a pan over medium heat and add a generous amount of cooking oil. Once the pan is hot, ladle portions of the batter onto the pan to form Jangtteok of your desired size. It’s best to make them slightly thick, as very thin ones can break easily. Pan-fry them until both sides are golden brown. The key is to cook them thoroughly so the edges become crispy and the inside is cooked through.
Step 5
Arrange the golden-brown Jangtteok nicely on a plate, and it’s ready to serve! Enjoy your delicious Jangtteok, crispy on the outside and chewy on the inside, when served hot. They make a great side dish for rice or a perfect snack with makgeolli (Korean rice wine). Enjoy your meal!