Korean Dried Radish Greens Pancake
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Siraegi, dried radish greens that have been boiled and stripped of their tough skins, still show their fibers after frying, a rustic chew unlike softer vegetable pancakes.
Read more
The batter starts with doenjang (soybean paste) dissolved in cold water, plus some buckwheat flour, which makes it look a little rough; that is how it should look. The paste brings enough salt that none is added.
Ingredients
Instructions
- 1
Pull back the outer skin of each boiled siraegi stalk (180 g) to remove the tough fiber.
Cut trimmed stalks into 3 cm pieces, wrap in cloth, and squeeze firmly to remove as much moisture as possible.
- 2
Add soybean paste (1 tbsp), garlic (1 tsp), and cold water (130 ml) to a bowl.
Stir with chopsticks until the paste is completely dissolved. If lumps remain, press it through a strainer.
- 3
Add pancake mix (100 g) and buckwheat flour (30 g) to the doenjang liquid.
Whisk until combined. Buckwheat adds a nutty aroma and makes the batter slightly coarser, which is normal.
- 4
Add siraegi and diagonally sliced chili (1 ea) to the batter.
Stir with chopsticks until the ingredients are evenly distributed throughout.
- 5
Heat oil (2 tbsp) in a pan over medium heat.
Spread the batter wide to less than 1 cm thick. Cook 2-3 minutes until the edges are golden and firm, then flip.
- 6
Cook the other side 2-3 minutes until crisp and golden.
Transfer to a cutting board, slice into serving pieces, and plate right away while still warm.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Green Laver Pancake
Korean pancake mix, Cheongyang chili
Korean Burdock Matchstick Pancake
Korean pancake mix, Cheongyang chili
Beet Jeon
Korean pancake mix, Cheongyang chili