Korean Gochujang and Garlic-Chive Jangtteok, 5 Small Pancakes (2 Snack Servings)

Rinse 28 g garlic chives under running water, drain and cut into approximately 5 cm lengths.

Whisk 1/2 cup flour, 6 tbsp water and 1 tbsp gochujang until smooth. The batter should be thicker than usual jeon batter.

Gently fold 28 g chives through the batter; do not add soy sauce because the source seasons the batter with gochujang alone.

Heat a skillet over medium-high, add 1–2 tbsp neutral oil, and reduce heat if oil starts to smoke.

Portion batter into five small pancakes around 7–8 cm wide. Cook the first side about two minutes until edges set.

Flip and cook about two more minutes until lightly browned and flour batter is cooked through; flatten gently if too thick.

Serve the five pancakes warm as two snack portions. No dipping sauce is required; heat and saltiness vary by gochujang product.

Chill leftovers within two hours, use within 3–4 days or freeze, and reheat to 74°C.