Spicy & Savory Buchu Jangtteok: Easy Homemade Recipe
Spicy & Savory Buchu Jangtteok: Easy Homemade Recipe
Master the Art of Making Delicious Buchu Jangtteok with This Simple Recipe
Hello everyone, this is Seulbi! I only ever had Jangtteok at school cafeterias, but I tried making it at home during Chuseok and it turned out delicious! It’s perfect as a snack with drinks! ♥ Please give me lots of follows, saves, and comments!
Key Ingredients- 250g Buchim garu (Korean pancake mix, approx. 2 cups)
- 250ml Water (approx. 1 cup)
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Doenjang (Korean soybean paste)
- 1 Cheongyang pepper (or to taste)
- 190g Garlic chives
- Cooking oil (generous amount)
Cooking Instructions
Step 1
In a large bowl, add 250g (about 2 cups) of buchim garu. It’s good to lightly fluff the powder to prevent lumps.
Step 2
Pour in the same amount of water, 250ml (about 1 cup). This is the basic step for making the batter.
Step 3
Mix the batter. They say mixing in a ‘W’ or ‘Z’ shape helps it mix faster, but I usually just mix it in circles, and it still turns out delicious! Mix until smooth with no lumps.
Step 4
Add 1 tablespoon of gochujang. This will add the characteristic savory and spicy flavor to the jangtteok.
Step 5
Add 0.5 tablespoon of doenjang. A 2:1 ratio of gochujang to doenjang creates a good balance of flavors. The addition of doenjang adds a deeper savory note.
Step 6
Mix the batter well again. It’s important to stir until the gochujang and doenjang are evenly distributed in the batter.
Step 7
Add 1 finely chopped Cheongyang pepper. If you like it spicier, you can increase the amount or add red peppers as well.
Step 8
Add about 190g of thoroughly washed garlic chives, chopped into bite-sized pieces (about 1-2 cm). Gently stir to mix, preserving the fresh aroma of the chives. Overmixing can cause the chives to become mushy.
Step 9
Heat a pan with a generous amount of cooking oil. Pour a ladleful of the batter and spread it thinly. Thin pancakes become crispier and more delicious.
Step 10
When the edges start to cook and the bottom is golden brown and firm, carefully flip it over with a spatula.
Step 11
Cook until both sides are golden brown and crispy – that’s it! The crispy texture and spicy-sweet flavor are excellent. This recipe makes about 3 pancakes on a 24cm frying pan. Enjoy your meal!
