Crispy and Chewy Radish Pancakes with Fragrant Sesame Oil
Radish Pancakes # Radish Jeon
These radish pancakes are incredibly appetizing with their slightly bitter radish flavor, fragrant sesame oil, and wonderfully chewy texture from the starch, all while boasting a crispy exterior.
Main Ingredients- 1 piece of radish (approx. 200-250g)
- 1/2 bunch of green onions (approx. 20g)
Batter Ingredients- 3 Tbsp all-purpose flour
- 3 Tbsp potato starch
- 3 Tbsp all-purpose flour
- 3 Tbsp potato starch
Cooking Instructions
Step 1
First, wash the radish, peel it, and then julienne it as thinly as possible. Finely chop the julienned radish further, almost like mincing it. This helps the seasoning penetrate evenly and improves the texture. Finely chop the green onions.
Step 2
In a large bowl, combine the chopped radish and green onions. Sprinkle a pinch of salt and let it sit for 1-2 minutes to lightly draw out moisture. (Don’t let it sit too long, or too much water will be released.) Gently squeeze out excess water. Add 3 tablespoons of all-purpose flour and 3 tablespoons of potato starch. Mix well. Using potato starch will give you an even chewier texture. Add 1/3 tablespoon of sesame oil for aroma and gently mix everything together with your hands until a cohesive batter forms.
Step 3
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, forming them into round, flat shapes. Don’t overcrowd the pan; leave some space between each pancake. Fry for about 3-4 minutes per side, until golden brown and crispy. Flip them carefully to ensure even cooking. You can sprinkle the chopped green onions on top for garnish just before flipping or during the last minute of cooking. To make them extra crispy, place the cooked pancakes on paper towels for a moment to absorb any excess oil.
