Photo: Korea Ministry of Food and Drug Safety

Zucchini Jangtteok Rolled Rice

Name: Zucchini Jangtteok Rolled Rice
Cuisine: South Korea
Ingredients: 100 g cooked rice; 25 g zucchini; 10 g onion; 5 g green chili pepper; 15 g gochujang (Korean chili paste); 50 g Korean-grown wheat flour; 50 g water; 1.5 g brown rice oil; 1 g black sesame seeds; 1 g sesame oil; 0.2 g salt

애호박장떡말이밥

Rice · Grilled

RiceCourse

400kcal · per serving

3/5Spice

🌱 Vegan

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Recipe

Zucchini Jangtteok Rolled Rice

🌶 Spicy 3/5VeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

cooked rice밥
100 g
zucchini애호박
25 g
onion양파
10 g
green chili pepper풋고추
5 g
gochujang (Korean chili paste)고추장
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
15 g
Korean-grown wheat flour우리밀가루
50 g
water물
50 g
brown rice oil현미유
1.5 g
black sesame seeds흑임자
1 g
sesame oil참기름
1 g
salt소금
0.2 g

Nutrition per serving

400kcal

82.8gCarbs

9.3gProtein

4.5gFat

447.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Grate the onion and finely mince the zucchini and green chili pepper.
Dissolve the gochujang in 1/2 cup of water, add the wheat flour, and mix evenly.
Add the ingredients from step 1 to step 2 to make a batter.
Heat brown rice oil in a pan and fry the batter from step 3 thin.
Season the rice with sesame oil, black sesame seeds, and salt.
Spread the seasoned rice thinly on the zucchini jangtteok, roll it up, and cut into 2 to 3 cm lengths.

💡 TipFry the zucchini jangtteok thin so it rolls well.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.