PAJEON (KOREAN PANCAKE) WITH BEET GREENS

Pajeon (Korean Pancake) with Beet Greens image

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.

Provided by Azure Wilson

Time 21m

Yield 8

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 71.2 calories, Carbohydrate 13.6 g, Fat 0.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 529.8 mg, Sugar 0.3 g