Korean Dried Radish Greens Pancake
Boiled dried radish greens are mixed with soybean paste and pan-fried into a rustic, deeply flavored jeon. The radish greens have a fibrous chew that gives the pancake substance, while the doenjang permeates the batter with rich, fermented savoriness-no dipping sauce needed. Buckwheat flour adds a coarse, earthy texture that complements the greens. Cheongyang chili brings a spicy accent, and minced garlic deepens the overall umami profile.
Adjust Servings
Instructions
- 1
Trim tough fibers from greens, cut into 3 cm pieces, and squeeze out moisture.
- 2
Dissolve soybean paste and garlic in water to make a seasoned liquid.
- 3
Add pancake mix and buckwheat flour, stirring into a thick batter.
- 4
Fold in the greens and sliced chili evenly.
- 5
Heat oil over medium heat and spread batter thinly in the pan.
- 6
Cook 2-3 minutes per side until crisp and serve warm.
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