Name: Pajeon (Korean Pancake) with Beet Greens recipe
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

All Recipes 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

Preheat a griddle over medium heat.
Combine water, flour, and salt in a bowl. Fold beet greens and stems into the batter.
Scoop about 1/3 cup batter onto the hot griddle. Cook until browned, 3 to 4 minutes per side. Repeat with the remaining batter.
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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