Nostalgic Chive Jangtteok
The Perfect Harmony of Fragrant Chives and Sweet & Spicy Seasoning! Easy Chive Jangtteok Recipe
That taste your mother used to make! We’re sharing a recipe for spicy and sweet chive jangtteok that evokes cherished memories. You can whip it up easily with just fresh chives, making it a simple yet satisfying delicacy. The chewy texture and savory seasoning are perfect as a snack with makgeolli or soju!
Main Ingredients- 1/2 bunch of chives (approx. 150g)
- 3 Cheongyang peppers
- 90g imitation crab meat (e.g., Kracie or crab sticks)
- Pancake mix (or flour) as needed
Cooking Instructions
Step 1
Rinse the fresh chives thoroughly under running water to remove any dirt or debris. Trim off any wilted or unsightly parts.
Step 2
Finely chop the imitation crab meat into bite-sized pieces. You can shred it lengthwise or dice it small. Finely mince the Cheongyang peppers after removing the seeds. If you prefer it spicier, you can leave the seeds in.
Step 3
In a bowl, add 1 cup (200ml) of water, 1.5 Tbsp of gochujang, and 1 Tbsp of ssamjang. Stir with a spoon until the gochujang and ssamjang are completely dissolved, creating the seasoning sauce.
Step 4
Cut the cleaned chives into approximately 2-3 cm lengths. Avoid cutting them too thinly, as this can affect the texture. Aim for a moderate thickness.
Step 5
Add the finely chopped imitation crab meat and Cheongyang peppers from step 1 to the bowl with the chives from step 3. Gently mix them together so the ingredients are evenly distributed.
Step 6
Pour the seasoning sauce made in step 2 into the bowl containing the chives, imitation crab meat, and peppers. Gradually add the pancake mix while mixing well. It’s important to add the flour little by little and check the batter’s consistency, rather than adding it all at once.
Step 7
If the batter is too watery, add more pancake mix. If it’s too thick, add a tiny bit of water until you reach the desired consistency. The batter should coat the ingredients well but not be too stiff; a slightly thick consistency is ideal. It should flow slowly when scooped with a spoon.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. If the oil is too cool, the jangtteok may absorb too much oil, so let the oil warm up sufficiently.
Step 9
Using a ladle, scoop about one ladleful of batter at a time and pour it into the hot frying pan, spreading it into a round, flat shape. Don’t make them too thick, so they cook through evenly and become crispy on the outside. Cook over medium-low heat until golden brown on both sides.
Step 10
Once one side is golden brown, flip the jangtteok and cook the other side until golden brown as well. They are done when the chives are wilted and the batter is crispy on the outside and tender on the inside.
Step 11
Your spicy and sweet chive jangtteok is perfectly golden brown! It tastes best when served warm. Enjoy an even richer flavor by serving it with a soy sauce-based dipping sauce or a simple soy-vinegar dip. Perfect with a glass of makgeolli!
