Pajeon (Korean Pancake) with Beet Greens

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.

• Preparation Time: 15 mins
• Cooking Time: 6 mins
• Total Time: 21 mins
• Calories: 71 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat a griddle over medium heat.

Step 2

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

Step 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.

Step 4

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