Crispy Radish Pancake (Mu Jeon): Perfect for Kids’ Snacks & Adults’ Drinks!
Special Radish Dish: Delicious Pancake Recipe Using Radishes from Your Fridge
Just like you shred potatoes to make potato pancakes, you can transform leftover radishes in your fridge into a delightful dish! Introducing Mu Jeon, a radish pancake with a wonderfully crisp texture and a subtle sweetness. Made with simple ingredients, it’s easy for anyone to prepare, making it an excellent nutritious snack for children or a perfect accompaniment for a glass of makgeolli (Korean rice wine) for adults. Discover a new charm of radishes!
Essential Ingredients
- 200g radish (approx. 1/4 medium radish)
- 2 pinches of salt
- 1.5 Tbsp sugar
- 300g tempura flour (or frying mix)
- 0.3 red chili pepper (or 1/3 pepper)
- 0.3 green chili pepper (or 1/3 pepper)
- Generous amount of cooking oil (about 1/2 cup)
Cooking Instructions
Step 1
Wash the fresh radish thoroughly under running water, peel it, and then julienne it into thin strips of about 1mm thickness. Ensuring consistent thickness will result in a better texture when cooked.
Step 2
Add 2 pinches of salt and 1.5 Tbsp of sugar to the julienned radish. Gently mix by hand, like you’re massaging it. This process draws out some of the radish’s moisture, making the pancake crispier and tastier. The sugar helps to neutralize any raw radish flavor and adds a mild sweetness. Let it sit for about 10 minutes to allow the flavors to meld.
Step 3
Prepare the red and green chili peppers by removing the stems and slicing them thinly on a diagonal. Removing the seeds can reduce the spiciness. They add a beautiful color as a garnish and a subtle heat that enhances the overall flavor of the pancake.
Step 4
After 10 minutes, lightly drain the excess water from the radish using a sieve. Place the radish in a bowl and add 300g of tempura flour. Tempura flour is key to achieving a crispy texture.
Step 5
Gently mix with your hands until the tempura flour is evenly coated onto the radish. Be careful not to overmix, as this can make the pancake tough. Mix just enough until the dry flour is no longer visible to create the batter. It’s okay if it looks slightly clumpy.
Step 6
Heat a generous amount of cooking oil (about 1/2 cup) in a frying pan over medium heat. The pan should be sufficiently hot; this ensures the pancakes cook evenly and become golden brown and crispy.
Step 7
Once the pan is hot, drop spoonfuls of the radish batter onto the pan and spread them thinly into bite-sized shapes, either round or oval. Arrange a few slices of the prepared chili peppers on top of each pancake. The chili peppers will adhere to the batter as they cook.
Step 8
Reduce the heat to medium-low and cook for about 3-4 minutes until one side is golden brown and crisp. When the edges start to look crispy, carefully flip the pancake with a spatula and cook the other side until it also achieves a similar golden color.
Step 9
Once both sides are a delicious golden brown, cook for a little longer to ensure maximum crispiness. Then, move the pancakes to one side of the pan to drain off any excess oil. Removing excess oil makes the pancakes less greasy and more enjoyable.
Step 10
Arrange the nicely cooked radish pancakes on a plate lined with paper towels. They are best enjoyed immediately while warm. You can also serve them with a side of soy sauce-based dipping sauce, if desired.
