Crispy and Delicious Winter Delicacy: How to Make Radish Pancakes
Simple and Tasty Radish Pancake Recipe Using Korean Radish
Learn how to make ‘Mujeon’ (Radish Pancake), highlighting the refreshing and subtly sweet flavor of Korean radish, pan-fried to a delightful crisp. It’s a perfect side dish for holidays or any special occasion, loved by everyone. For more detailed cooking steps, be sure to watch from 01:39 onwards!
Key Ingredients
- 200g Korean radish (about 1cm thick after preparation)
- 1 pinch of coarse salt (to draw out moisture and season the radish)
- 4 Tbsp pancake mix (approx. 60g)
- 70ml cold water (for adjusting batter consistency)
- 5 Tbsp cooking oil (use generously for a crispy finish)
Cooking Instructions
Step 1
First, thoroughly wash 200g of fresh Korean radish, peel it, and then slice it into round pieces, about 1cm thick. Slicing it to this moderate thickness is important; too thin and it might break, too thick and it will take longer to cook through.
Step 2
Sprinkle 1 pinch of coarse salt evenly over the sliced radish pieces. Let it sit for about 5-10 minutes. This process draws out excess moisture, enhancing the radish’s crispiness, and lightly seasons it for better flavor. (Optional: If a lot of water is released, you can gently pat it dry with a paper towel.)
Step 3
In a bowl, combine 4 tablespoons of pancake mix with 70ml of cold water. Mix well until there are no lumps, creating a batter. The batter should be neither too thin nor too thick; it should flow smoothly when scooped with a spoon. (Tip: Using ice water or sparkling water can result in an even crispier texture!)
Step 4
Drain the salted radish slices well. Then, dip each slice into the prepared pancake batter, ensuring it’s coated evenly on both sides. Aim for a thin, even coating; a thick layer of batter can make the pancake greasy.
Step 5
Heat about 5 tablespoons of cooking oil in a frying pan over medium-low heat. Carefully place the batter-coated radish slices, making sure they don’t touch each other. Pan-fry for about 3-4 minutes per side, until golden brown and crispy on the edges. (Tip: If the pan seems dry, add a little more oil. Adjust the heat carefully to prevent burning for perfectly delicious radish pancakes!)
