Korean Deodeok, Garlic Chive and Dried Shrimp Jangtteok (2 Servings)

Slice or gently flatten peeled deodeok into thin pieces. Wash and drain chives, cut to 4 cm, and check dried shrimp for debris.

Mix 80 g flour with 1 tbsp gochujang and 1/2 tbsp doenjang, gradually adding 100 mL water until batter slowly runs from a spoon.

Fold in the deodeok, chives and dried shrimp. Do not taste uncooked flour batter.

Heat a little oil in a pan over medium heat. Spoon batter into 5–6 small thin pancakes. Turn after the underside sets and edges become golden.

Cook both sides until no wet batter remains in the center. Lower heat if the fermented paste browns too quickly.

Serve warm in two portions. The pastes season the pancakes, so dipping sauce is optional. Refrigerate leftovers within 2 hours.