Chewy and Delicious Quick Chive Jangtteok (Savory Pancake)
Chewy Chive Jangtteok Recipe for Rainy Days
It’s a gloomy, rainy day today, and all I can think about is a warm, savory pancake! Luckily, I had some fresh chives left over from making kimchi, so I decided to make chewy and delicious chive jangtteok. If you’re not a fan of spicy food, don’t worry! I skipped the chili peppers and loaded it with chives for a flavorful jangtteok. I mixed pancake mix and all-purpose flour in a perfect ratio, resulting in a pancake that’s crispy on the outside and delightfully chewy on the inside. How about some chive jangtteok for those cloudy or rainy days? Wishing you a happy day filled with smiles!
Main Ingredients
- 2 cups pancake mix
- 1 cup all-purpose flour
- 2 1/2 cups water (approx. 500ml)
- 6 handfuls of chives (approx. 180g)
Seasoning
- 2 Tbsp gochujang (Korean chili paste)
- Plenty of grapeseed oil (or cooking oil)
Dipping Sauce
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 2 Tbsp gochujang (Korean chili paste)
- Plenty of grapeseed oil (or cooking oil)
Dipping Sauce
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
Let’s start by making the batter for our chewy and crispy jangtteok. In a large bowl, combine 2 cups of pancake mix and 1 cup of all-purpose flour. Stir them together to ensure the dry ingredients are well mixed. Then, gradually pour in 2 and a half cups of water (about 500ml) while whisking with a whisk or chopsticks until you have a smooth batter with no lumps. The batter should be slightly thick, not too runny. (Tip: If you make the batter ahead of time and refrigerate it for about 30 minutes, it will result in an even chewier texture.)
Step 2
Wash the fresh chives thoroughly and pat them dry. Then, cut them into approximately 3-4 cm lengths, making them easy to eat. Cutting them a bit thick helps retain their crispiness in the pancake. Avoid chopping them too finely.
Step 3
Add 2 tablespoons of gochujang to the cut chives and gently mix them so the chili paste coats the chives evenly. Pre-mixing the chives with gochujang slightly wilts them and allows the seasoning to meld, creating a more flavorful jangtteok.
Step 4
Now, add the gochujang-coated chives to the prepared batter and gently mix them together. Gently stir to ensure the chives are evenly distributed throughout the batter without clumping. (Tip: Avoid overmixing, as it can release too much moisture from the chives. Mix just enough to combine the ingredients.)
Step 5
Heat a generous amount of grapeseed oil in a pan over medium-low heat. Ladle about a portion of the batter onto the hot pan and spread it out into a thin, round pancake. Cook until golden brown and crispy on both sides, flipping occasionally. Ensure each side is cooked for about 3-4 minutes, allowing the inside to cook through properly. (Tip: If the pan is too hot, the outside might burn before the inside is cooked, so pay attention to the heat level.)
Step 6
Cut the cooked jangtteok into serving pieces and place them on a plate. For the dipping sauce, mix 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Dip the warm jangtteok into the sauce for a delightful chewy and savory experience. Enjoy this special pancake with your loved ones on a rainy day!