Pork and Dried Radish Greens Pancake recipe - ingredients, nutrition and when to eat it
This Korean savory pancake is made by seasoning rehydrated dried radish greens and pork, mixing them into a batter, and pan-frying until golden.
This Korean savory pancake is made by seasoning rehydrated dried radish greens and pork, mixing them into a batter, and pan-frying until golden. The greens’ earthy aroma pairs with the pork’s savory flavor for a hearty dish that goes well with warm rice.
Side dishes · 30 minutes to cook
Nutrition (per 236.5g serving): 436.6 kcal · protein 22.4g · carbohydrate 28.8g · fat 24.6g · sodium 273.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the rehydrated greens well by hand so excess water doesn’t make the batter too thin.
Tips: Make several smaller pancakes instead of one large one; they’re easier to flip and cook through more evenly.
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Ingredients (1 serving)
- Rehydrated dried radish greens — 80 g
- Ground pork — 70 g
- Flour — 30 g
- Egg — 0.5 pc
- Green onion — 10 g
- Minced garlic — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp