Crispy Radish Pancake (Easy Recipe)
Best Radish Dish: How to Make a Crispy and Delicious Radish Pancake | Super Simple Mu Jeon Recipe
Don’t worry when your fridge is low on vegetables and you only have radishes left! Try making ‘Mu Jeon’, a radish pancake with a charm similar to potato pancakes, which will make you crave makgeolli (Korean rice wine). Adding onions will make it even more delicious with added sweetness and tenderness. Enjoy this crispy outside, tender inside radish pancake right now!
Main Ingredients- Shredded Radish: About 1/2 bowl (after preparation)
- Onion: 1/3, thinly sliced
- Flaky Salt: 1/2 tsp (for salting radish)
- Cooking Oil: Generous amount (for frying)
- Frying Mix/Flour: 3 Tbsp (for batter)
Cooking Instructions
Step 1
First, thinly shred about 1/2 bowl of radish. In a bowl with the shredded radish, add 1/2 tsp of flaky salt (about a pinch) and rub it with your hands until it becomes pliable. This process will draw out the radish’s natural moisture, allowing you to create a moist batter without adding extra water.
Step 2
Next, thinly slice 1/3 of an onion. Slicing it to a similar thickness as the radish works well. Adding onion brings out a natural sweetness as the pancake cooks and contributes to a much softer texture overall. You’ll enjoy a richer flavor than using radish alone.
Step 3
Now, add 3 Tbsp of frying mix (or tempura flour) and mix gently until the flour evenly coats all the ingredients. Unlike kimchi pancakes which have a more liquid batter, think of this as coating the ingredients with a light flour mixture. Be careful not to overmix.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, scoop in portions of the batter and spread them thinly. Cook until golden brown and slightly crispy on the edges, flipping once. Pancakes are particularly delicious when they have a slightly browned, toasted appearance. Using enough oil ensures a crispier and more flavorful radish pancake.
