Korean Radish Pancakes (Mujeon)
Korean radish pancakes are simple and delicious! Enjoy the mellow, sweet flavor of Korean radish, or substitute with daikon if needed. Serve with a soy-lemon dipping sauce for a perfect pairing.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 small (about 1 lb, 450g) Korean radish (or daikon radish) (peeled)
- 1 green onion (finely chopped)
- 1 jalopeño (seeded and sliced, optional)
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 egg
- 3-4 tbsp water
- dash white pepper
- 1 tbsp toasted sesame seeds
- oil for frying
- 2 tbsp soy sauce
- 1 tbsp freshly squeezed lemon juice
Instructions
- 1
Slice the radish into 1/8-inch disks, then slice into thin sticks, about 1/8-inch.
- 2
Place radish sticks in a mixing bowl, add salt, and let it sit for 10 minutes.
- 3
Add green onion, jalopeño, flour, cornstarch, egg, and 3 tablespoon water. Mix well. If the batter seems to dry add more water. Adjust the amount of flour and water to your desired batter texture.
- 4
Heat 1-2 tablespoon of oil in a cast iron skillet over medium heat, add 1/4 cup of radish batter onto the skillet and spread thinly. Sprinkle a little bit of toasted sesame seeds on top. Fry for 2-3 minutes until the bottom get golden brown. Flip and fry for another 2-3 minutes.
- 5
To make soy lemon dipping sauce, mix soy sauce and lemon juice in a small mixing bowl. Serve the pancakes warm with soy sauce lemon juice dipping sauce.