Korean Dried Radish Greens Pancake
Quick answer
Boiled dried radish greens are combined with doenjang and pan-fried into a dense, rustic jeon with deep fermented character.
What makes this special
- Rustic radish greens pancake saturated with fermented doenjang flavor for a deep, savory chew.
- Doenjang fermentation permeates the batter, needing no dipping sauce
- Fibrous dried radish greens are the chewy backbone of this jeon
Key ingredients
Core cooking flow
- 1 Pull back the outer skin of each boiled siraegi stalk (180 g) to remove the tough fiber.
- 2 Add soybean paste (1 tbsp), garlic (1 tsp), and cold water (130 ml) to a bowl.
- 3 Add pancake mix (100 g) and buckwheat flour (30 g) to the doenjang liquid.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Prep
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.
- 3Prep
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.
- 4Prep
Add siraegi and diagonally sliced chili (1 ea) to the batter.
Stir with chopsticks until the ingredients are evenly distributed throughout.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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