Crispy Fried Radish Recipe
Crispy Fried Radish Recipe
TV Recipe | Chef Kim Soo-mi & Kim Pung’s Flavor-Boosting Fried Radish!
Introducing a special fried radish recipe from the popular Korean TV show ‘Sumine Banchan,’ brought to you by chefs Kim Soo-mi and Kim Pung! Experience the amazing transformation of radish into a dish that’s crispy on the outside and tender on the inside! You’ll be surprised at how delicious it is. 0_0 !! Check out this easy-to-follow fried radish recipe from ‘All Recipes of the World’ and ‘Mangaek Recipe.’
Main Ingredients- 1/4 medium radish
- Cornstarch (for coating the radish), ample amount
- Cooking oil (for frying), ample amount
Crispy Batter- 3 Tbsp cornstarch
- 3 Tbsp tempura flour
- 1 Tbsp cooking oil (adding this to the batter makes it extra crispy!)
Sweet & Savory Sauce- 2 cups kelp stock (approx. 400ml)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract (adds sweetness and umami)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp cooking wine (removes gamey odors and enhances flavor)
- 3 Tbsp cornstarch
- 3 Tbsp tempura flour
- 1 Tbsp cooking oil (adding this to the batter makes it extra crispy!)
Sweet & Savory Sauce- 2 cups kelp stock (approx. 400ml)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract (adds sweetness and umami)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp cooking wine (removes gamey odors and enhances flavor)
Cooking Instructions
Step 1
First, peel the radish thoroughly. Then, cut it into thick, stick-like pieces about 1cm thick. Cutting them thickly is important, as thinner pieces can easily break apart during frying.
Step 2
Place a generous amount of cornstarch into a large plastic bag. Add the cut radish pieces and seal the bag tightly. Gently shake the bag to evenly coat the radish with cornstarch. This step ensures a light coating that will help the batter adhere.
Step 3
In a wide bowl, combine the cornstarch and tempura flour. Gradually add about 1/2 cup (approx. 100ml) of water while mixing. The batter should have a consistency similar to condensed milk – not too thin, not too thick, but slightly viscous. Finally, stir in 1 tablespoon of cooking oil; this helps make the fried coating extra crispy.
Step 4
Dip the cornstarch-coated radish pieces into the prepared batter. Ensure each piece is evenly coated with the batter. Avoid applying too thick a layer of batter, as it can result in a heavy texture. Aim for a consistent, medium thickness.
Step 5
Heat a generous amount of cooking oil in a deep pot or deep fryer to 170°C (340°F). You can test the temperature by inserting a wooden chopstick; if small bubbles form around it, the oil is ready. Carefully add the batter-coated radish pieces to the hot oil, ensuring they don’t stick together. Fry for about 3-4 minutes, or until golden brown and crispy.
Step 6
In a small saucepan, bring the kelp stock to a boil over medium heat. Once boiling, add the soy sauce, plum extract, sugar, and cooking wine. Stir well to combine. Reduce the heat to low and simmer until the ingredients are dissolved and the sauce thickens slightly to your desired consistency. Serve the freshly fried crispy radish with this sauce for dipping, or drizzle the sauce over the radish for a flavorful finish. Enjoy your delicious meal!
