Korean Dried Radish Greens Pancake

Quick answer

Total time: 28 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Boiled dried radish greens are combined with doenjang and pan-fried into a dense, rustic jeon with deep fermented character.

The fibrous texture of the radish greens gives the pancake a satisfying chew, and the soybean paste saturates the batter so thoroughly that no dipping sauce is necessary. Buckwheat flour adds an earthy coarseness that suits the greens well. Cheongyang chili provides a spicy accent throughout. Minced garlic benefits from a brief saute in oil before being mixed into the batter-the raw edge cooks off and the garlic's savory depth integrates fully into the finished pancake. Cooking over low heat lets the inside set without burning the outside, producing a crisp surface and a tender, flavorful center.

Ingredients

servings

IngredientAmountUnit

boiled dried radish greens180 gg

soybean paste1 tbsptbsp

Korean pancake mix100 gg

buckwheat flour30 gg

Cheongyang chili1 eaea

minced garlic1 tsptsp

water130 mlml

cooking oil2 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Prep

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

Prep

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

Prep

Add siraegi and diagonally sliced chili (1 ea) to the batter.

Stir with chopsticks until the ingredients are evenly distributed throughout.
5

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Rustic radish greens pancake saturated with fermented doenjang flavor for a deep, savory chew.
Finish cue: Cook the other side 2-3 minutes until crisp and golden.
Avoid this: Pull back the outer skin of each boiled siraegi stalk (180 g) to remove the tough fiber.