Dried Radish Leaf and Perilla Rice Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by mixing dried radish greens and perilla seed powder into rice, then pan-frying until golden.
This savory pancake is made by mixing dried radish greens and perilla seed powder into rice, then pan-frying until golden. The nutty aroma of perilla pairs well with the earthy flavor of the greens, and the outside is crisp while the inside stays tender. It’s great for a simple lunch or dinner, or as a snack when you’re a little hungry.
Vegetables · 20 minutes to cook
Nutrition (per 322.5g serving): 562.4 kcal · protein 15.9g · carbohydrate 72.7g · fat 22.1g · sodium 381.7mg
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 the greens are too wet, the batter will be runny. Squeeze out as much water as you can, and stir in a little more pancake mix if the batter spreads too much.
Tips: Mix with a spatula, gently pressing the rice grains apart so the pancakes hold together evenly.
Tips: Once the edges feel firm in the pan, flip the pancake to help it keep its shape.
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Ingredients (1 serving)
- Blanched Dried Radish Greens — 60 g
- Cooked rice — 0.8 cup
- Perilla seed powder — 1 Tbsp
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Green onion — 10 g
- Salt — 0.5 g
- Cooking oil — 1 Tbsp