Fragrant and Crisp Gajuk-Namul Jangtteok (Fermented Paste Pancake)
A spring delicacy pancake made by tossing Chinese toon shoots in a doenjang and gochujang batter and pan-frying until crisp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This spring pancake highlights gajuk-namul (Chinese toon shoots), loved for its distinct fragrance and crisp stem texture. Seafood added to a glutinous rice batter seasoned with gochujang and doenjang creates a deeply savory, crisp pancake.
- Servings
- about 2–3 servingsOriginal: 2 pancakes
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Gajuk-namul (Chinese toon shoots)200 g (after cleaning)
- Seafood2/3 cup (chopped)
- Red chili pepper2
- Cheongyang chili pepper (hot green chili)2
Pancake Batter
- Korean pancake mix (buchim-garu)1 cup
- Glutinous rice flour1/2 cup
- Anchovy broth (or water)1 1/2 cups
- Gochujang (Korean red chili paste)1 1/2 tbsp
- Doenjang (Korean soybean paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- You can use dried shrimp instead of seafood.
- If the gajuk-namul (Chinese toon shoots) are small—about the size of your palm—just trim off the root ends; if they seem larger, snap the stems and use only the tender parts.
Steps
Prepare the gajuk-namul
If the gajuk-namul (Chinese toon shoots) are small—about the size of your palm—the stems are tender, so you only need to trim off the root ends.
If they have grown larger, snap the stems and use only the tender parts.
After trimming, wash them thoroughly in water several times.
Chop the ingredients
Finely chop the gajuk-namul and all other ingredients into bite-sized pieces.
Make the batter
Make the batter.
In a bowl with 1 cup Korean pancake mix (buchim-garu) and 1/2 cup glutinous rice flour, add 1 1/2 tbsp gochujang (Korean red chili paste), 1 tbsp doenjang (Korean soybean paste), 1 tbsp gochugaru (Korean chili flakes), and 1 1/2 cups anchovy broth or water, then mix until no lumps remain.
Add all the prepared ingredients into the batter and mix well.
Pan-fry the pancakes
Heat a pan over high heat, swirl in a generous amount of oil, spoon in the batter, and spread it out evenly.
Lower the heat to medium and pan-fry until the bottom turns golden brown and crisp.
Flip it over, swirl in a bit more oil, and press down lightly with a spatula while pan-frying until crisp to finish.
Finish
Fragrant gajuk-namul jangtteok is ready.
Ppunwife's tips
- Heat the pan over high heat, swirl in a generous amount of oil, add the batter, and lower the heat to medium so the bottom crisps up nicely.
FAQ
How do I clean and trim gajuk-namul?
For small shoots about palm size, simply trim off the root ends. For larger shoots with tough stems, snap off and discard the tough parts, keeping only the tender tops before washing.
What can I use instead of seafood?
You can use dried shrimp instead of seafood.
Can I use plain water instead of anchovy broth for the batter?
If you do not have anchovy broth, you can use the same amount of plain water.
