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Aromatic Spring Delight: Nabee Jangtteok (Shepherd’s Purse Pancake) Loved by Mom!





Aromatic Spring Delight: Nabee Jangtteok (Shepherd’s Purse Pancake) Loved by Mom!

How to Make Nabee Jangtteok, a Delicious Shepherd’s Purse Dish Perfect for March

When I get off work early or have a free day with no plans, I love to cook at home. Today was no exception, and I was busy bustling in the kitchen. My mother, curious about what I was making, came to see the preparation process, and a smile bloomed on her face. What was I making that brought such a smile? Today, I made Nabee Jangtteok! Her smile wasn’t just because she loves Nabee Jangtteok specifically, but because she adores all kinds of savory pancakes. She had been cleaning all day and seemed tired, showing no emotion, but upon seeing me make Nabee Jangtteok, a smile appeared on her lips. Since my father was at work today, I planned to have a home-cooked meal with my mother. I decided to make a pancake using shepherd’s purse, which is in season, so we could have a meal that delighted our eyes, noses, and most importantly, our taste buds. There’s a special ratio of doenjang (soybean paste) and gochujang (red chili paste) for making Nabee Jangtteok, and I’ll reveal this golden ratio and every detail from start to finish without holding back. Let’s enjoy a happy meal that fills your eyes, nose, and mouth with the essence of spring!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Vegetables
  • Occasion : Bar food
  • Cooking : Pan-fry
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Ingredients
  • 2 handfuls of fresh shepherd’s purse (cleaned)
  • 2 Korean cucumbers (or other mild green peppers)
  • 2 Tbsp Doenjang (Korean soybean paste)
  • 2 Tbsp Gochujang (Korean red chili paste)
  • 2 Tbsp potato starch (or cornstarch) for crispiness
  • 2 cups pancake mix (or all-purpose flour + rice flour)
  • 2 cups water

Cooking Instructions

Step 1

First, thoroughly wash the fresh shepherd’s purse under running water to remove any soil. Once clean, trim off any tough stems and chop the leaves into approximately 1 cm pieces. This preparation will bring out the wonderful aroma and flavor of the spring herb in your jangtteok.

Step 2

Next, finely chop the Korean cucumbers. You can remove the seeds if you prefer a milder flavor, but chopping them coarsely adds a pleasant texture contrast to the pancake. Aim for pieces that are noticeable when you bite into the jangtteok.

Step 3

Now, let’s prepare the flavorful base for the batter. In a bowl, combine 2 cups of water with 2 tablespoons of doenjang and 2 tablespoons of gochujang. Whisk well until there are no lumps, creating a smooth, savory liquid. This blend of pastes is key to the unique taste of Nabee Jangtteok.

Step 4

In a larger mixing bowl, add the chopped shepherd’s purse and Korean cucumbers. Pour in the 2 cups of pancake mix and 2 tablespoons of starch for extra crispiness. Gradually add the seasoned water (doenjang and gochujang mixture) and stir everything together to form a batter. The consistency should be thick enough to hold its shape but pourable. Tip: If the batter is too thin, add a little more pancake mix; if it’s too thick, add a splash more water.

Step 5

Heat a generous amount of cooking oil in a frying pan over medium heat. Spoon portions of the batter into the hot pan, forming round pancakes. Fry for a few minutes on each side until golden brown and cooked through. Ensure the heat isn’t too high to prevent burning. Once both sides are beautifully golden and crisp, your delicious Nabee Jangtteok is ready to be enjoyed!



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