Chewy Barley Jangtteok (Savory Pancake)
Chewy Barley Jangtteok (Savory Pancake)
[Our Wheat Recipe Contest] My Own Recipe Using Healthy Our Wheat: Barley Jangtteok
I love the chewy texture of the barley grains in this jangtteok. Jangtteok is a dish we make often at home, and this version uses our wheat and barley for a healthy and satisfying meal. Barley is a grain that supplies nutrients often lacking in our diet, and it’s popular as a diet food in Japan. I was really excited to combine our wheat with barley. This recipe is perfect for those looking for a nutritious and delicious dish.
Ingredients- 1 cup Our Wheat Flour
- 1 cup Barley
- 1/2 cup Rice
- 1 Onion
- 10 stalks Scallions (Green Onions)
- 1 Tbsp Gochujang (Korean Chili Paste)
Cooking Instructions
Step 1
Let me introduce you to Barley Jangtteok, a delightful savory pancake!
Step 2
In participation with the ‘Our Wheat Recipe Contest’ hosted by Yangpyeong County, which is promoting healthy domestic wheat, I purchased some ‘Our Wheat’ flour from the supermarket. Yangpyeong is becoming a hub for spreading the use of healthy domestic wheat and aims to foster a symbiotic relationship with wheat farmers.
Step 3
Prepare the barley and rice in a 2:1 ratio (e.g., 1 cup barley, 1/2 cup rice). Rinse them thoroughly under running water until clean. Properly washing grains is an important step for good taste.
Step 4
Cook the washed grains. If using a rice cooker, cook it on the white rice or mixed grain setting for about 15 minutes. If using a pot, bring it to a boil over high heat, then reduce to low heat and simmer for 15 minutes.
Step 5
Once cooked, gently fluff the grains with a spatula, then cover and let it steam for about 10 minutes. Steaming helps the grains become fluffier and deepen in flavor. After steaming, spread the cooked grains on a plate or in a bowl to cool slightly. While you can mash them warm, letting them cool a bit makes them easier to mix into the batter.
Step 6
While the barley and rice are steaming, prepare the other ingredients. Finely chop the peeled onion. Wash the scallions, pat them dry, and chop them into about 1 cm lengths. Finely chopping the vegetables helps the jangtteok hold its shape well.
Step 7
In a large bowl, combine 1 cup of our wheat flour with 1 Tbsp of gochujang. Gradually add water while mixing to form a batter. Aim for a consistency that is not too thin. Once the batter is partially mixed, add the chopped onion and scallions, and mix thoroughly until the vegetables are well incorporated.
Step 8
Finally, add the slightly cooled barley and rice mixture to the batter. Gently mix with a spoon or spatula until everything is well combined. Be careful not to mash the barley grains too much; you want to maintain their texture. Adjust the batter consistency by adding a little more water if it’s too thick, or a bit more flour if it’s too thin. The key is to distribute the barley grains evenly throughout the batter.
Step 9
Heat a frying pan over medium heat and add a generous amount of cooking oil. Scoop spoonfuls of the batter and place them onto the hot pan, forming flat, round shapes. Ensure the pan is sufficiently hot before adding the batter to prevent sticking and achieve a nice golden-brown crust.
Step 10
Fry the jangtteok until golden brown and crispy on both sides. Flip them occasionally to ensure they cook evenly and develop a delightful crunch. Add more oil if needed during cooking for extra crispiness. The golden color makes them look very appetizing.
Step 11
Optional Tip: For a richer flavor and softer texture, you can add 1 egg to the jangtteok batter before mixing. This will make the barley jangtteok even more savory and tender. Feel free to experiment with other additions!
Step 12
Your Barley Jangtteok is now complete! Enjoy the wonderful combination of the chewy barley grains, savory our wheat, and flavorful gochujang. It’s best served warm and makes a great snack or light meal.
