Soft Gochujang Jangtteok with Lettuce
Crispy yet Tender! A Special Gochujang Jangtteok Recipe Packed with Fresh Lettuce
Have you ever heard of ‘Jangtteok’? In Daegu, a region in South Korea, pancakes made with gochujang (Korean chili paste) are commonly called Jangtteok, Gochujang-tteok, or Gochujang-jangtteok. Typically, these savory pancakes are made by adding chives or chili peppers to the gochujang-infused batter, and sometimes mugwort is added for a unique flavor. This dish was a familiar comfort food from my hometown in Daegu, but I discovered it was quite unfamiliar to people from other regions once I became an adult. I still remember the surprise on my partner’s face the first time I made it for them, mentioning they had never tasted anything like it. Despite its unique flavor, they quickly fell in love with it, and now it’s a dish they request often! Today, I decided to use up a surplus of lettuce at home by incorporating a generous amount into our Gochujang Jangtteok. The result is a wonderfully soft and savory pancake with a delightful hint of freshness from the lettuce.
Main Ingredients- Fresh lettuce 100g (about one handful)
- Green onion 1/4 (white part primarily)
- Gochujang (Korean chili paste) 3 Tbsp
- Pancake mix (buchim garu) 1 cup (approx. 200ml)
- Water 1 cup (approx. 200ml)
- Cooking oil 5 Tbsp (for frying)
Dipping Sauce Ingredients- Soy sauce 1 Tbsp
- Vinegar 1 Tbsp
- Allulose 1/2 Tbsp (or sugar)
- Soy sauce 1 Tbsp
- Vinegar 1 Tbsp
- Allulose 1/2 Tbsp (or sugar)
Cooking Instructions
Step 1
Our main stars today are fresh lettuce and fragrant green onions. Let’s start with these simple yet flavorful ingredients!
Step 2
Wash the lettuce thoroughly and chop it into approximately 2cm lengths. Cutting them to a manageable size makes frying easier.
Step 3
Finely chop the green onion. You can use both the white and green parts, or adjust according to your preference.
Step 4
Now, let’s prepare the delicious jangtteok batter. First, add 1 cup of pancake mix to a bowl.
Step 5
Pour in 1 cup of water. The amount of water might vary slightly depending on the type of pancake mix and ambient humidity, so adjust the batter consistency as needed.
Step 6
Add 3 tablespoons of gochujang. If you prefer it spicier, feel free to add a little more gochujang. For an added savory depth, mixing in a bit of doenjang (soybean paste) is also a great idea.
Step 7
Using a whisk or a spoon, thoroughly mix the batter until the gochujang is fully incorporated and the batter is smooth. A lump-free, creamy batter is key!
Step 8
Add the pre-chopped lettuce and green onions to the batter and mix well. Gently combine everything until the lettuce is evenly distributed. Your lettuce gochujang jangtteok batter is now ready!
Step 9
Heat a pan over medium-high heat and add 5 tablespoons of cooking oil. I used a pan slightly larger than my palm. Make sure the pan is well-heated before adding the batter to prevent sticking and ensure a crispy exterior.
Step 10
Using a ladle or a large spoon, scoop portions of the batter and carefully place them onto the hot pan, forming thick, round pancakes. Making them too thin might reduce the satisfying chewy texture.
Step 11
Once the edges of the pancake start to turn golden brown and the bottom is crispy, carefully flip it over with a spatula to cook the other side until golden brown. Cook each side for about 3-4 minutes.
Step 12
Arrange the beautifully fried lettuce gochujang jangtteok on a plate. It’s best enjoyed warm!
Step 13
Adding lettuce to gochujang jangtteok was a new experiment for me, and the result was wonderfully soft with a refreshing hint of lettuce that I didn’t expect! It turned out to be a wonderfully soft and savory pancake with a pleasant kick. I highly recommend this dish to elders or anyone who enjoys softer textures. And of course, if you have leftover lettuce that needs using up, this recipe is perfect for you!
