Autumn Delight: Crispy and Sweet Daikon Radish Pancakes
How to Make Delicious Daikon Radish Pancakes with Seasonal Autumn Radish
Discover ‘Mujeon,’ a Korean pancake made from autumn daikon radish, offering a delightful crunch and subtle sweetness. This dish, which surprised me with its deliciousness, is perfect as a side dish for rice or a savory snack with drinks. It’s surprisingly easy to make, so let’s get started!
Ingredients- Autumn Daikon Radish (middle section or green part) 1/2
- Pancake Mix (Buchim Garu) 3/4 cup to 1 cup
- Water 1/2 cup
- Red Chili Pepper 1/2 (for garnish and flavor)
- Cooking Oil (generous amount)
- For Dipping Sauce: Soy Sauce 2 Tbsp, Vinegar 1 Tbsp, Red Pepper Flakes a pinch, Minced Garlic 1/2 tsp, Sesame Seeds (optional)
Cooking Instructions
Step 1
First, let’s prepare the main ingredient: autumn daikon radish. Slice it to a thickness that’s neither too thick nor too thin, about 0.5 cm. The middle part or the green leafy part of the radish is naturally sweeter and makes the pancakes even more delicious.
Step 2
In a pot, bring plenty of water to a boil and add a pinch of salt. Once boiling, add the sliced daikon radish and blanch for just about 30 seconds until it’s slightly tender (‘sal-kang’). Overcooking will make the radish mushy and lose its enjoyable crispness. Drain and rinse with cold water.
Step 3
Now, let’s make the batter for these delicious pancakes. Today, we’re using store-bought pancake mix (‘buchim garu’) to achieve an extra crispy texture. If you only have all-purpose flour, you can use that, but pancake mix makes achieving crispiness much easier and more reliable.
Step 4
Mix the pancake mix with 1/2 cup of water to create the batter. The consistency should be slightly thicker than a typical kimchi or cabbage pancake batter. If the batter is too thin, it won’t adhere well to the blanched radish, causing it to fall apart during cooking.
Step 5
Add the blanched daikon radish slices to the batter. A helpful tip: lightly dusting the blanched radish with flour (or pancake mix) before dipping it into the main batter will help it stick better, preventing the pancakes from breaking. However, today, I’ll simply dip them directly into the batter for simplicity.
Step 6
Coat each blanched radish slice generously with the batter, flipping to ensure it’s covered. Aim for a thin coating of batter; this will result in a crispier, more delicious pancake.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the battered radish slices into the pan. Plenty of oil is key to preventing sticking and ensuring a beautifully golden-brown, crispy finish.
Step 8
For those who enjoy a little more flair, finely chop a red chili pepper and sprinkle it over the pancakes before cooking. This adds a lovely splash of color and a hint of mild spice. If you like it spicier, you can mix in some chopped green chili pepper as well.
Step 9
Cook over medium-low heat, flipping occasionally, until both sides are golden brown and look appetizing. Once the batter is fully cooked and the radish appears translucent, your delicious daikon radish pancakes are ready!
Step 10
Arrange the perfectly cooked daikon radish pancakes on a serving plate. A simple dipping sauce enhances the flavor. Mix soy sauce, vinegar, a pinch of red pepper flakes, minced garlic, and sesame seeds to your liking for a perfect accompaniment.
