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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Recipe Summary

prep:
15 mins
cook:
6 mins
total:
21 mins
Servings:
8
Yield:
8 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a griddle over medium heat.

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  • 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.

Cook's Note:

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.

Nutrition Facts

71 calories; protein 2.5g; carbohydrates 13.6g; fat 0.8g; sodium 529.8mg. Full Nutrition
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