korean pancake pages

  1. Kkaennip-jangtteok

    Perilla leaves jangtteok (Kkaennip-jangtteok: 깻잎장떡)

    Thin, minty, and aromatic kkaennip (perilla leaves) are popular in Korean cooking. This jangtteok pancake is savory, earthy, a little spicy, minty, and crisp on the outside and soft and chewy on the inside.

  2. Pan-fried rice cakes with sweet red bean filling (Bukkumi)

    Today I’m going to show you how to make bukkumi, pan fried rice cakes filled with sweet red beans, or with mung bean paste. These rice cakes are gooey, chewy, and sweet on the inside and crispy on the outside. The texture is just wonderful, both soft and crispy at the same time. The best thing […]