JangTteok (장떡) is a special food from eastern Korea. It is a type of Korean pancake, jeon (전), but it is a little different. The main difference is the batter. You mix some of the soybean paste or red pepper paste in your pancake batter. You can add different kinds of vegetables or meat in the batter too. Today, I will make spicy spinach pancakes using red pepper paste. Since Korean pancakes are not normally spicy, these are unique in that point. If you like spicy food, you will love these. They are very delicious and simple to make. 🙂
Yield: 1½ Dozen Pieces
Short Korean Lesson
- SiGeumChi (시금치) = Spinach
- GoChuJang (고추장) = Red Pepper Paste
- 2½ Cup (5 oz) Fresh Spinach
- 3 Green Onions
- 1 tsp Red Hot Pepper
- Some Cooking Oil for Frying
- 2 Cups Flour
- 1 Egg
- 1½ Cups Cold Water
- 2 Tbsp Red Pepper Paste
- 1 tsp Salt
To make crispy pancakes, start by mixing 1 egg in 1½ cups of cold water.
Add 2 cups of flour, 2 Tbsp of red pepper paste, and 1 tsp of salt to the egg and water. I used 1½ cups of all-purpose flour and ½ cup of Korean frying mix instead of 2 cups of flour for a more crispy texture. You can use just 2 cups of flour, but if you have the frying mix, I recommend that you use it. 😉
Mix everything together. Make sure that the red pepper paste has dissolved well.
Chop about 2½ cups of fresh spinach into bite-sized pieces. Cut 3 green onions into ½-inch pieces. Slice about half of a red hot pepper thinly.
Add the vegetables to the batter and mix.
In a heated and generously oiled pan, spread a spoonful of the batter to make a round shape. Fry it on medium-high until both sides of the pancake become golden brown.
It has enough flavor, so you don’t need any dipping sauce. This was another Korean food that my Honey enjoyed very much. I also was happy with the result. So please try these tasty pancakes someday.