Pajeon (Korean Pancake) With Beet Greens - cooking recipe

Ingredients

1 cup ice water
1 cup all-purpose flour
1 teaspoon sea salt
4 bunches beet greens and stems, chopped
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic, minced
1 pinch ground red pepper

Preparation

Preheat a griddle over medium heat.
Combine water, flour, and salt in a bowl. Fold beet greens and stems into the batter.
Scoop about 1/3 cup batter onto the hot griddle. Cook until browned, 3 to 4 minutes per side. Repeat with the remaining batter.
Combine soy sauce, rice vinegar, sesame oil, garlic, and red pepper together in a bowl; serve sauce alongside pancakes.