Photograph of the finished Jangtteok

Korea · Bánh xèo tương đậu Jangtteok

Jangtteok

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 140 g
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 60 g
  • Photograph of Spring onion Spring onion 160 g
  • Photograph of Winter melon Winter melon 480 g
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil 200 ml
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Rice flour Rice flour 100 g

Method

  1. 1 Mix doenjang and gochujang with 150 ml of water until completely dissolved, then strain through a sieve to remove any bean residue.
  2. 2 Mix the strained soy sauce with the wheat flour and rice flour to form a slightly thin paste.
  3. 3 The bean paste is already salty enough, so don't add more salt; adding more would make the cake too salty to eat.
  4. 4 Add chopped scallions, shredded winter melon, garlic, and chili peppers to the paste and mix gently.
  5. 5 Pour the batter into a pan with plenty of oil, forming a thin 5 mm layer, and fry for 4 minutes until the edges are crispy.
  6. 6 Flip and fry for another 3 minutes, gently pressing with a spatula to flatten and crisp the surface of the pancake.

With an appliance

  • Oven 31 min

    Substitute step 6: After frying the top side in step 5, move the pan to the top rack of the oven at 220 degrees for 5 minutes, and rotate the pan after 3 minutes to crisp the top side. There's no need to flip the soft pancake.

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