Radish Pancake (Mujeon)
Crispy and Sweet Radish Pancake Recipe
Thinly sliced radish, prepared with a mandoline slicer, creates a delicious pancake reminiscent of potato pancakes. This autumn radish is wonderfully sweet, making it a perfect accompaniment to drinks. It’s a delightful dish that’s both easy to make and incredibly tasty.
Pancake Ingredients- Radish 361g
- Salt 1/3 tsp
- Pancake Mix (Buchim Garu) 5 Tbsp
- Korean Green Chili Pepper (Cheongyang) a little
- Red Chili Pepper a little
Soy Dipping Sauce Ingredients- Soy Sauce 2 Tbsp
- Vinegar 1 Tbsp
- Gochugaru (Korean Chili Flakes) a little
- Soy Sauce 2 Tbsp
- Vinegar 1 Tbsp
- Gochugaru (Korean Chili Flakes) a little
Cooking Instructions
Step 1
First, thoroughly wash the radish. Use a mandoline slicer or a grater to slice the radish into very thin shreds. The thinner the shreds, the crispier and more delicious your pancake will be.
Step 2
Place the shredded radish in a bowl and mix with 1/3 tsp of salt. This helps to draw out some moisture from the radish, which is perfect for making the batter without adding extra water. Then, add 5 Tbsp of pancake mix and combine everything evenly, ensuring there are no lumps. The moisture from the radish should be sufficient, so no additional water is needed.
Step 3
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is hot, scoop portions of the radish batter and place them in the pan, shaping them into small, round pancakes. Arrange finely chopped green and red chili peppers on top of each pancake for both color and a hint of spice.
Step 4
Cook the pancakes, flipping them occasionally, until they are golden brown and crispy on both sides. This recipe yields approximately 9 pancakes.
Step 5
Prepare the dipping sauce by combining 2 Tbsp of soy sauce, 1 Tbsp of vinegar, and a pinch of gochugaru (Korean chili flakes) in a small bowl. Mix well. This savory and slightly spicy sauce is perfect for dipping your crispy radish pancakes!
