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Kkaennip-Jangtteok: Korean Perilla Leaf Pancake with Fermented Soybean Paste
by Rajnish Saharan
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Recipe Details
Before you
light the stove…
⏱️
20
min
Prep Time
🔥
10
min
Cook Time
🍽️
4
Servings
⭐
5.0
Rating / 5
MABAPU TM
Vegetarian (Veg)
Healthy Diet
What you'll need
Fresh from
the market
1 cup
1 cup all-purpose flour
0.5 cup
1/2 cup Korean chili flakes (gochugaru)
0.25 cup
1/4 cup doenjang (Korean fermented soybean paste)
2 tablespoon
2 tbsp gochujang (hot pepper paste)
1 teaspoon
1 tsp fish sauce (or soy sauce for vegan)
0.5 teaspoon
1/2 tsp sugar
0.5 teaspoon
1/2 tsp salt
0.25 teaspoon
1/4 tsp black pepper
+5 more in the full recipe ↗
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Ingredients
Instructions
Nutrition
Full recipe
01
Step
Preparing the batter
In a large bowl, whisk together flour, chili flakes, doenjang, gochujang, fish sauce (or soy sauce), sugar, salt, and black pepper.
02
Step
Preparing the batter
Crack in the eggs (or mix in the flaxseed meal with water for vegan) and whisk until smooth.
03
Step
Preparing the batter
Gradually add in the water while continuously whisking until the batter is free of lumps.
04
Step
Preparing the kkaennip leaves
Rinse the perilla leaves under cold water and pat them dry with a paper towel.
05
Step
Preparing the kkaennip leaves
Sprinkle 1 tsp of salt over the leaves and massage gently to help tenderize them.
06
Step
Assembling and frying the pancake
Heat 1 tbsp of vegetable oil in a large non-stick pan over medium heat.
07
Step
Assembling and frying the pancake
Dip a perilla leaf into the batter, coating both sides evenly, then place it in the pan.
08
Step
Assembling and frying the pancake
Continue adding more leaves, overlapping them slightly to form a larger pancake.
Per Serving
Nutrition
Breakdown
1 pancake (approximately 100g)
925.75
Calories per serving
9.22g
Protein
796.22g
Carbs
59.23g
Fat
Fiber
11.43g
Sugar
64.75g
Sodium
24128.00mg
Cholesterol
0.00mg
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Kkaennip-Jangtteok: Korean Per...
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