Radish Greens and Perilla Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with dried radish greens and perilla powder, pan-fried until golden.
This savory pancake is made with dried radish greens and perilla powder, pan-fried until golden. The greens are tender and nutty, with crisp edges that make it a lovely side dish with rice or a winter snack.
Vegetables · 20 minutes to cook
Nutrition (per 206g serving): 356.1 kcal · protein 8.3g · carbohydrate 38.7g · fat 19.3g · sodium 287mg
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 dried radish greens well so the batter doesn’t get watery and the edges turn crisp.
Tips: Spread the batter thinly and avoid pressing it repeatedly to keep the greens tender.
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Ingredients (1 serving)
- Dried radish greens — 80 g
- Perilla powder — 2 Tbsp
- Korean pancake mix — 4 Tbsp
- Water — 4 Tbsp
- Cooking oil — 1 Tbsp