Crispy Radish Pancake (Mu-jeon)
How to Make Crispy and Savory Radish Pancakes, a Winter Delicacy
Learn how to make delicious Mu-jeon (radish pancakes), a perfect winter treat! This recipe uses fresh, sweet radishes, which are at their best in late autumn. While radishes are great in soups and side dishes, my daughter suddenly craved pancakes. So, I took out plenty of radish and green onions, added some sliced ham, and made these savory Mu-jeon. The crisp texture of the radish combined with the mild flavor makes it a wonderful winter delicacy. This traditional dish, made with affordable and sweet late-autumn radishes, is a delightful way to enjoy the season.
Ingredients- 400g radish
- 1/2 bunch green onions
- 2 eggs
- 2/3 cup Korean pancake mix (buchim garu)
- 10 slices processed ham
- 1 cup water
- Vegetable oil, for frying
Cooking Instructions
Step 1
First, wash the radish thoroughly and julienne it thinly. While some recipes involve steaming the radish and mixing it with a thin batter, using raw radish as we are here preserves its delightful crispiness and enhances the texture.
Step 2
Wash and finely chop the green onions and slice the processed ham. If children are particular about vegetables, adding ham they enjoy can make the pancakes more appealing. You can also add drained canned corn for extra sweetness or use chopped scallions instead of green onions.
Step 3
In a large bowl, combine the julienned radish, chopped green onions, and sliced ham. Add the Korean pancake mix, eggs, and water. Since most Korean pancake mixes are already seasoned, I haven’t added extra salt. If you’re using plain flour, add about 2 pinches of salt (around 1/3 tablespoon) to season.
Step 4
Gently mix all the ingredients in the bowl until well combined. Be careful not to add too much pancake mix or flour, which can make the batter too thick. The goal is to coat the ingredients lightly without creating a heavy dough.
Step 5
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Spoon about a tablespoon of the batter onto the hot pan for each pancake. Fry until golden brown on both sides. You can make them individually small or as one large pancake, similar to a typical Korean savory pancake (jeon).
