Aromatic Leatherleaf Jangtteok (Spring Delicacy Pan-fried Cake)
How to Make Chewy and Delicious Leatherleaf Jangtteok Using Seasonal Spring Leatherleaf
Do you know leatherleaf, an aromatic ingredient that signals spring? Leatherleaf, the young shoots of the Toona sinensis tree, is a delicacy that stimulates the appetite with its unique and captivating aroma. It’s especially nutritious when cooked with doenjang, which is rich in soy protein. Today, we’re introducing ‘Leatherleaf Jangtteok,’ made with this precious leatherleaf, enhanced with the savory flavor of gochujang and doenjang. While delicious fresh off the pan, it becomes even chewier as it cools, making it a fantastic snack or side dish for rice. Experience the essence of spring with this perfectly seasoned leatherleaf jangtteok!
Batter Ingredients- 1 handful Leatherleaf (Jeopju Namul)
- 1 Cheongyang chili pepper
- 1 cup Jeon (pancake) flour or glutinous rice flour
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 cup Water (or adjust as needed for batter consistency)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 cup Water (or adjust as needed for batter consistency)
Cooking Instructions
Step 1
Prepare the ingredients for the leatherleaf jangtteok. While the basic recipe uses leatherleaf and spicy Cheongyang chili peppers, you can add a richer flavor by finely chopping other available vegetables like onions, perilla leaves, or carrots. Chop the vegetables to a similar size as the leatherleaf.
Step 2
Now, let’s make the jangtteok batter. Mixing jeon (pancake) flour and glutinous rice flour will result in a chewier texture. If glutinous rice flour is unavailable, regular flour works fine. Pour the flour into a bowl and gradually add water while whisking to create a smooth batter without lumps. Stir in 2 tablespoons of gochujang and 1 tablespoon of doenjang, maintaining a 2:1 ratio of gochujang to doenjang. Adjust the seasoning to your preference.
Step 3
Add the chopped leatherleaf and Cheongyang chili pepper to the prepared batter and mix well. Stir thoroughly so the aromatic essence of the leatherleaf permeates the batter.
Step 4
Making leatherleaf jangtteok again after a long time makes my mouth water even before cooking. I’m already looking forward to the harmony of the fragrant leatherleaf and spicy Cheongyang chili pepper! ♡
Step 5
Heat a frying pan over medium heat and add a generous amount of oil. Ladle portions of the batter onto the pan, spreading them thinly and into round shapes. Press them flat with a spatula or the back of a spoon to ensure they become crispy. Once one side is golden brown, flip and cook the other side until golden brown as well.
Step 6
I made a generous batch because I couldn’t eat it alone, but the plate was empty in no time after sharing with everyone! This chewy and savory leatherleaf jangtteok becomes even more delicious as it cools, making it a perfect snack with makgeolli (Korean rice wine). (Personally, it makes me crave a robust drink, but light dongdongju or makgeolli are also excellent choices!) This leatherleaf jangtteok is also a wonderful side dish for rice. Be sure to try making it!
