Perilla leaves jangtteok (Kkaennip-jangtteok: 깻잎장떡)
Thin, minty, and aromatic kkaennip (perilla leaves) are popular in Korean cooking. This jangtteok pancake is savory, earthy, a little spicy, minty, and crisp on the outside and soft and chewy on the inside.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 30 medium size perilla leaves, chopped
- 1 cup flour
- 1 cup water
- 2 tablespoons doenjang (Korean fermented soybean paste)
- 1 tablespoon gochujang (Korean fermented hot pepper paste)
- ¼ cup sliced onion
- 1 green chili pepper, chopped
- 3 tablespoons vegetable oil (or any cooking oil will be ok)
Instructions
- 1
Combine the flour, soybean paste, hot pepper paste, and 1 cup water in a bowl. Mix well with a spoon or whisk until smooth.
- 2
Add the perilla leaves, onion, and green chili pepper. Mix well with a spoon.
- 3
Heat 3 tablespoons of vegetable oil in a large nonstick skillet (preferably 12-inch) over medium heat. Swirl the oil to coat the skillet evenly. If your skillet is smaller, you may need to work in batches.
- 4
Pour the mixture into the skillet and shape it into a 12-inch circle. Cook over medium heat for about 5 minutes until the bottom turns golden brown and crispy.
- 5
Use a spatula to carefully flip it over and press it down gently. Increase the heat to medium-high and cook for an additional 3 minutes until both sides are golden brown.
- 6
Flip it over one more time and cook for an extra minute.
- 7
Transfer it to a cutting board and let it cool for 5 minutes. Then, cut it into bite-sized rectangular pieces.
- 8
Serve as a side dish for rice. Leftovers can be stored in the refrigerator for up to 4 days. Enjoy!