Pajeon (Korean Pancake) with Beet Greens

While brainstorming ways to use up the beet greens from my garden, I decided to incorporate them into my favorite Korean recipe. This pancake is easy to make and customize and hard to mess up! I like to serve it as a side dish along with a spicy Korean meat dish.

Step: 1

Preheat a griddle over medium heat.

Step: 2

Combine water, flour, and salt in a bowl. Fold beet greens and stems into the batter.

Step: 3

Scoop about 1/3 cup batter onto the hot griddle. Cook until browned, 3 to 4 minutes per side. Repeat with the remaining batter.

Step: 4

Combine soy sauce, rice vinegar, sesame oil, garlic, and red pepper together in a bowl; serve sauce alongside pancakes.

Per Serving: 71 calories; protein 2.5g; carbohydrates 13.6g; fat 0.8g; sodium 529.8mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .