Savory and Spicy Buchu Jangtteok: A Popular School Lunch Recipe Made Easy!
Savory and Spicy Buchu Jangtteok: A Popular School Lunch Recipe Made Easy!
[Deliciously Spicy Buchu Jangtteok Recipe]
Hello everyone! This is ‘I-geupsik’, your go-to for all things delicious. Today, we’re diving into a beloved school lunch favorite: ‘Buchu Jangtteok’ (Scallion and Gochujang Pancake)! This recipe combines the savory kick of gochujang with the fragrant freshness of chives for an irresistible flavor. It’s simple enough for anyone to make and makes for a satisfying meal or snack. Let’s get cooking!
Ingredients (Serves 60; adjust portions for home cooking)- 1kg fresh chives (wash thoroughly)
- 1kg pancake mix (for a perfectly crispy texture!)
- 300g gochujang (the key to the flavor! Korean gochujang recommended)
- 5 zucchini (optional, adds texture and flavor)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly under running water. Without peeling, thinly slice it into matchsticks. Cutting them thinly is important so they cook through evenly. Next, prepare the chives: trim off any roots and wilted leaves, wash them well, and drain off excess water. Cut the chives into approximately 2-3 cm lengths for easy eating. If they’re too long, they might fall out of the batter or be awkward to handle.
Step 2
In a large bowl, combine 1kg of pancake mix. Gradually add cold water while mixing to create the batter. Be careful not to make the batter too thin or too thick. It should flow off a spoon in a thick ribbon. If it’s too watery, the pancake will be thin; if it’s too thick, it will be dense. Now, stir in 300g of gochujang, the star of our flavor profile, ensuring it’s fully dissolved without lumps. This ensures a uniform color and taste.
Step 3
Add the thinly sliced zucchini and the cut chives to the prepared batter and mix gently until everything is evenly coated. Don’t be shy with the vegetables – adding plenty will make your jangtteok even more delicious! Heat a generous amount of cooking oil in a pan over medium heat. Use a ladle or spoon to spread the batter thinly onto the hot pan. Spreading it thinly and widely is key to achieving a crispy texture; too thick, and it will take longer to cook through and become soggy. Cook until golden brown and crisp on both sides, flipping carefully once the edges start to crisp up.
Step 4
Once perfectly golden and crispy, arrange the finished Buchu Jangtteok on a plate. It’s best enjoyed warm! Savor the delightful spicy and savory flavors of your homemade Buchu Jangtteok!
