Crispy and Delicious Radish Pancakes (Mujeon)
Crispy and Delicious Radish Pancakes (Mujeon)
The Best Way to Use Leftover Radish: Crispy Radish Pancakes
Do you often find yourself with leftover radish after making stews or braised dishes? It’s a shame to let it go to waste! I transformed some leftover radish into these incredibly delicious ‘Mujeon’ (radish pancakes). They are wonderfully crispy on the outside and tender on the inside, making them a perfect side dish for rice or a fantastic accompaniment to drinks. This recipe will show you how to enjoy every last bit of your radish. You might even find yourself buying more radish just to make them again! ^^;;
Main Ingredients- Radish, appropriate amount (leftover from stew/braising, or freshly bought)
Batter & Seasoning- Water, 1 cup (200ml)
- Frying powder (Tempura flour), 2 cups (approx. 200g)
- Ice cubes, a few (keeps the batter cold for extra crispiness)
- Water, 1 cup (200ml)
- Frying powder (Tempura flour), 2 cups (approx. 200g)
- Ice cubes, a few (keeps the batter cold for extra crispiness)
Cooking Instructions
Step 1
First, thoroughly wash the prepared radish. Then, slice it into bite-sized pieces, about 1.5cm thick, shaped like half-moons or squares. Slicing them too thinly can make them fall apart easily, so maintaining a moderate thickness is key.
Step 2
In a large bowl, combine 2 cups of frying powder with 1 cup of water. Mix just enough to incorporate the powder without over-stirring; this is a secret to achieving a crispy batter. The batter should be slightly thick, enough to coat the radish pieces generously. Finally, add a few ice cubes to the batter to keep it cold. This step is crucial for making the pancakes extra crispy.
Step 3
Now it’s time to coat the radish. Add the sliced radish to the batter and mix gently to ensure each piece is evenly coated. Heat a frying pan over medium heat with a generous amount of oil. Carefully place the batter-coated radish slices into the preheated pan. Avoid overcrowding the pan; leave some space between the pieces to ensure even cooking and prevent them from sticking together.
Step 4
Once one side turns golden brown and crispy, carefully flip the pancakes using a spatula. If any of the batter coating has come off, you can scoop a bit of the remaining batter with a spoon and gently add it to the exposed areas to restore the shape. Continue to cook until both sides are a beautiful golden brown.
Step 5
Transfer the perfectly cooked radish pancakes to a paper towel-lined plate for a moment to absorb any excess oil. They are best enjoyed hot! These radish pancakes are flavorful enough on their own, so you likely won’t need any dipping sauce. However, if you prefer, you can serve them with a simple dipping sauce made from soy sauce, vinegar, and chili powder. Enjoy your delicious Mujeon! ^^*
