Savory and Hearty Jangtteok (Korean Fermented Soybean Paste Pancake)
Savory and Hearty Jangtteok (Korean Fermented Soybean Paste Pancake)
The Ultimate Jangtteok Recipe: A Nutritious and Flavorful Side Dish Made with Doenjang
Jangtteok, a pancake flavored with savory doenjang (Korean fermented soybean paste), is incredibly simple to make and packed with nutrition. It’s a dish traditionally enjoyed in the Gyeongsangnam-do and Chungcheongnam-do regions of Korea, with unique regional variations developing over time. This makes for an excellent lunchbox side dish or a staple for your banchan repertoire. Why not try making this delicious and wholesome Jangtteok yourself?
Main Ingredients- 1 Tbsp Doenjang (Korean fermented soybean paste – homemade or store-bought)
- 100g Flour (using Korean ‘buchim garu’ or pancake mix adds extra flavor)
- 1/2 bunch Chives (approx. 30-40g)
- 10 Perilla leaves
- 2 Cheongyang chili peppers (adjust for desired spiciness)
- 1/2 Onion
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel and finely mince the onion. If you prefer a bit more texture, you can mince it slightly coarser.
Step 2
Wash the chives, drain them well, and then finely chop them, similar to the onion. The aromatic scent of chives will enhance the overall flavor of the Jangtteok.
Step 3
Wash the perilla leaves, pat them dry, and then cut them into bite-sized pieces. I usually cut them into long strips about 1-2 cm wide.
Step 4
Finely mince the Cheongyang chili peppers after removing the seeds for a pleasant kick. If you prefer less heat, you can reduce the number of peppers or use regular green chili peppers.
Step 5
In a large bowl, combine the flour, doenjang, and all the finely chopped vegetables: onion, chives, perilla leaves, and chili peppers. Gradually add water while mixing to achieve the desired batter consistency. The batter should be slightly thicker than pancake batter – not too thin to spread out, and not too thick to be dry. It should hold its shape when dropped from a spoon.
Step 6
Heat a pan over medium-low heat with a generous amount of oil. Use a spoon to drop portions of the batter onto the pan, shaping them into round, flat pancakes. Cook until golden brown on both sides. Be careful not to use high heat, as this can burn the outside while leaving the inside undercooked. Gentle, slow cooking ensures a perfectly cooked Jangtteok.
