Maangchi perilla jangtteok video
Official cooking video linked by the recipe author for this exact dish
Official cooking video · Maangchi (official cooking channel) · YOUTUBEPerilla Leaf Jangtteok with Doenjang and Gochujang (4 Servings)
A savory Korean jangtteok pancake packed with perilla leaves, fermented soybean paste and hot pepper paste. Perilla is the defining ingredient rather than a minor seasoning change.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse and dry the perilla leaves, then chop them. Thinly slice the onion and chop the green pepper.
- 02
Whisk flour, doenjang, gochujang and 1 cup water until the batter is smooth.
- 03
Fold in perilla leaves, onion and chili until evenly coated.
- 04
Heat a wide skillet over medium heat and add 3 Tbsp oil. Use batches if the pan is smaller.
- 05
Spread the batter evenly into a large round. Cook for about 5 minutes until the underside is browned and crisp; reduce heat if burning.
- 06
Flip carefully and cook about 3 minutes more. Turn once again if needed; check that no raw flour batter remains at the center.
- 07
Let cool briefly, cut into bite-sized pieces and serve with rice. Refrigerate leftovers within two hours.
Helpful source links
Before you cook
Contains wheat flour and soy from doenjang; inspect packaged sauce labels. Cook batter through, avoid hot-oil burns and chill leftovers within two hours.
Allergens: 밀, 대두, 고추장·된장 제품에 따른 기타 알레르겐
Image & source credits
These illustrations stand in for food photos.
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