Perilla leaves (kkaennip)Large leaves; can substitute with spinach, basil, or mint if perilla leaves are unavailable—mix spinach with basil or mint for similar flavor30 leaves
Hyssop leaves (bangannip)7 leaves
All-purpose wheat flour1 cup
Water1 cup
Korean doenjang (fermented soybean paste)2 tbsp
Gochujang (Korean red chili paste)1 tbsp
OnionSliced¼ cups
Green chili pepper (Serrano or similar)Sliced or chopped1-2 whole
Cooking oil3 tbsp
Steps
1
Wash the perilla and hyssop leaves. Remove and discard the stems, then roll and slice the leaves into strips.
2
Mix flour and water together, then add doenjang and gochujang. Stir until smooth and combined.
3
Add the sliced perilla leaves, hyssop, onion, and green chili to the batter and mix well.
4
Heat the cooking oil in a 12-inch non-stick skillet over medium heat.
5
Pour all the batter into the skillet and cook for about 5 minutes over medium heat until the bottom is nearly cooked through.
6
Flip the jangtteok and increase heat to medium-high. Cook for about 3 minutes.
7
Flip once more and cook for about 1 minute more on medium-high heat until both sides are golden and crispy.
8
Cut the jangtteok into pieces, allow to cool slightly, and serve. Store leftovers in the refrigerator for up to 3–4 days.
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