Crispy Radish Pancakes (Ryu Soo-young’s Recipe)
How to Make Delicious Radish Pancakes with Shredded Radish, Even Better Than Potato Pancakes (Ryu Soo-young’s Recipe)
I’ve seen radish pancakes made with thinly sliced, round radishes before, but the shredded radish version from the TV show ‘Pyeonstorang’ (featuring Ryu Soo-young) looked incredibly delicious, reminiscent of potato pancakes, so I decided to try it. It’s simple and easy to make, yet the taste is superior to potato pancakes, so I highly recommend it! The key is to slice the radish very thinly for maximum crispiness.
Ingredients- 1 Radish (primarily the white part)
- 1 Red chili pepper
- 1 Green chili pepper (e.g., Cheongyang pepper)
- 2 Pinches of salt
- 1 Tbsp Sugar
- 1 Tbsp Frying powder (or tempura powder)
- Vegetable oil, for frying
Cooking Instructions
Step 1
First, wash the radish and prepare it, using only the white inner part, excluding the green skin. The secret to a crispy texture is to shred the radish as thinly as possible, ideally under 1mm thick. Using a mandoline slicer makes it easier to achieve uniform, thin shreds. (Truly thin shreds are important!)
Step 2
For the topping, thinly slice the red and green chili peppers diagonally. If you prefer a spicier taste, increase the amount of green chili pepper.
Step 3
In a bowl, combine the shredded radish with 2 pinches of salt, 1 tablespoon of sugar, and 1 tablespoon of frying powder. Gently mix and knead with your hands. The radish will release moisture, helping the mixture come together. Ensure it’s well-mixed.
Step 4
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Spoon the radish mixture into the hot oil and spread it out thinly and evenly. Arrange the pre-sliced chili peppers on top.
Step 5
Fry until the bottom side is golden brown and crispy. When you flip it, tilt the pan slightly to allow excess oil to drain off as it cooks. This technique helps ensure an extra crispy finish. Your delicious radish pancake is ready when it’s beautifully golden!
