Pajeon (Korean Pancake) with Beet Greens recipe

All Recipes Best Recipe Side Dish Vegetables Greens

Ingredients

1 cup ice water
1 cup all-purpose flour
1 teaspoon sea salt
4 bunches beet greens and stems, chopped
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic, minced
1 pinch ground red pepper

Nutrition Info

71.2 calories
carbohydrate: 13.6 g
cholesterol: : -
fat: 0.8 g
fiber: 1.2 g
protein: 2.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 529.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a griddle over medium heat.

  2. Combine water, flour, and salt in a bowl. Fold beet greens and stems into the batter.

  3. Scoop about 1/3 cup batter onto the hot griddle. Cook until browned, 3 to 4 minutes per side. Repeat with the remaining batter.

  4. Combine soy sauce, rice vinegar, sesame oil, garlic, and red pepper together in a bowl, serve sauce alongside pancakes.

Recipe Yield

8 pancakes

Recipe Note

While brainstorming ways to use up the beet greens from my garden, I decided to incorporate them into my favorite Korean recipe. This pancake is easy to make and customize and hard to mess up! I like to serve it as a side dish along with a spicy Korean meat dish.

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