Jangtteok

What to get ready

• Flour 1.1 lb
• Korean soybean paste (doenjang) 4.9 oz
• Korean chili paste (gochujang) 2.1 oz
• Spring onion 5.6 oz
• Winter melon 1.1 lb
• Chilli 8
• Oil ¾ cup
• Garlic 12 cloves
• Rice flour 3.5 oz

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.