Have You Ever Tried Korean Food Jangtteok?

What Is Jjangtteok (장떡)?

Jjangtteok is a food made by kneading starch such as flour or glutinous rice flour with soybean paste or gochujang. It is usually made with the soybean paste version. Though the name itself is “tteok (rice cakes)”, this food belongs to the “Korean pancakes” category.

How To Make Jjangtteok (장떡)?

Jjangtteok is made from flour or glutinous rice flour mixed with soybean paste and other ingredients that vary by region, then dried and steamed in the sun before being dried and steamed again. In Chungcheongnam-do, chopped green onions, garlic, and red pepper flakes are added, while in Gyeongsangnam-do, chopped perilla leaves, sesame seeds, and tofu are used. In recent years, the dough is made without drying and steaming, and it is eaten directly.

Jjangtteok Tastes Better When Cooled

Depending on the region and family, jangtteok may also be made with gochujang, which is why it’s called “gochujang tteok”. The most commonly known is the soybean paste-based version. Jjangtteok is a simple and nutritious dish that is easy to prepare. In the past, jjangtteok has been a popular lunchbox side dish because it has a chewier texture when cooled than when freshly made and warm. It was also a popular snack for travelers in the past.

Jjangtteok In History

Jjangtteok was a particular favorite of King Yeongjo, and it is recorded in the Veritable Records of Yeongjo that his court eunuchs of Korea served him jjangtteok made with a thick gochujang sauce and various ingredients, and he was very satisfied when he tasted it.

Jjangtteok was a popular food in central and southern Joseon, but it was mostly eaten in Gyeongsangnam-do. In particular, potato jjangtteok, made with potatoes mixed with flour and starch, is considered a delicacy!.

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