Radish Greens and Soybean Paste Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with dried radish greens seasoned with doenjang and mixed into a flour batter, then cooked until golden.
This savory pancake is made with dried radish greens seasoned with doenjang and mixed into a flour batter, then cooked until golden. Its savory flavor and chewy texture make it a lovely side dish in winter or a snack when you’re hungry.
Vegetables · 20 minutes to cook
Nutrition (per 253.5g serving): 358 kcal · protein 8.7g · carbohydrate 50.3g · fat 13.8g · sodium 891.6mg
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: If using dried radish greens, soak and boil them thoroughly, then squeeze out the water well so the batter doesn’t get too runny.
Tips: Doenjang varies in saltiness by brand. Start with a little, taste the batter, then adjust.
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Ingredients (1 serving)
- Rehydrated dried radish greens — 60 g
- Korean pancake mix — 0.5 cup
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Water — 0.5 cup
- Cooking oil — 1 Tbsp