Pajeon (Korean Pancake) with Beet Greens | Tasty Recipes

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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."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 21M

• 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.

Notes :

• Other ingredients may be added along with or substituted for the beet greens, such as garlic chives, thinly sliced red bell pepper, shredded carrots, or eggs.

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