Perilla Leaf Pancakes (Kkaennip-jangtteok)
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A traditional Korean savory pancake (jangtteok) made with fresh perilla leaves, seasoned with doenjang (soybean paste) and gochujang (chili paste) for a chewy, savory, and slightly spicy flavor.
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🍳 Cooking Flow
Wash and slice the perilla leaves, onion, and chili peppers. → Whisk flour, water, doenjang, and gochujang together in a bowl to make the batter. → Mix the chopped vegetables and perilla leaves into the prepared batter. → Pan-fry the pancake with oil over medium heat until crispy on both sides. → Slice into bite-sized pieces and serve.
Cooking Steps
Brief Cooking Order
Wash and slice the perilla leaves, onion, and chili peppers. → Whisk flour, water, doenjang, and gochujang together in a bowl to make the batter. → Mix the chopped vegetables and perilla leaves into the prepared batter. → Pan-fry the pancake with oil over medium heat until crispy on both sides. → Slice into bite-sized pieces and serve.
Introduction
A traditional Korean savory pancake (jangtteok) made with fresh perilla leaves, seasoned with doenjang (soybean paste) and gochujang (chili paste) for a chewy, savory, and slightly spicy flavor.
Step 1
Pick 30 fresh perilla leaves and wash them thoroughly under running water.
Step 2
In a mixing bowl, combine 1 cup of plain wheat flour, 1 cup of water, 1 tablespoon of doenjang, and 1 tablespoon of gochujang. Whisk the mixture well until smooth.
Step 3
Roll up the washed perilla leaves and slice them into thin strips, then add them into the batter.
Step 4
Slice half an onion and 1 to 2 green chili peppers. Add them to the batter bowl and mix everything thoroughly.
Step 5
Heat cooking oil in a pan over medium heat. Pour the batter in and spread it out thinly and evenly.
Ingredients List
Important Notes
Try to spread the batter as thinly as possible in the pan to ensure a crispy texture.
Adjust the amount of gochujang and green chili peppers to suit your heat preference.
Gently press down on the pancake with a spatula while frying to help it cook evenly.
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