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Pajeon (Korean Pancake) with Beet Greens

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Azure Wilson

"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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21 m servings 71 cals
Original recipe yields 8 servings (8 pancakes)

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  • Prep

  • Cook

  • Ready In

  1. Preheat a griddle over medium heat.
  2. Combine water, flour, and salt in a bowl. Fold beet greens and stems into the batter.
  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.
  4. 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

Per Serving: 71 calories; 0.8 g fat; 13.6 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 530 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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