Savory Korean Radish Pancake (Mu-jeon)
Savory Korean Radish Pancake (Mu-jeon)
How to Make Delicious Korean Radish Pancakes with Seasonal Autumn Radish
They say autumn radish is as good as medicine! Instead of a crunchy texture, try making soft and savory radish pancakes. If the thought of deep-frying radish, as highly praised by writer Kim Pung on ‘Sumine Kitchen’, seems daunting, pan-frying them into jeon is a perfectly delicious alternative. Crispy on the outside, tender on the inside – these nutritious pancakes are a hit with everyone, young and old! Enjoy this simple yet delightful dish at home.
Main Ingredients- 1 Korean radish (Altarri radish, or Dongchimi radish, Chonggak radish)
- 1/2 cup pancake mix (or tempura flour)
- 1 egg
- 50cc water
Cooking Instructions
Step 1
The radish we’re using today is an Altarri radish. It’s a bit larger than regular Altarri, smaller than Dongchimi radish, and slightly bigger than Chonggak radish. (This might also be considered a type of Chonggak radish!) Sometimes it’s sold as ‘Mutari’, and it tends to be about 1.5 times more expensive than bunch radishes.
Step 2
Peel the radish thoroughly. Then, using a slicer or a knife, cut it into appropriate thickness, not too thin. About 2-3mm is ideal.
Step 3
Fill a pot with plenty of water and add a little salt. Bring the water to a boil. Once boiling, add the sliced radish and blanch it briefly.
Step 4
Once the radish becomes slightly translucent and appears partially cooked, remove it immediately. Be careful not to overcook it, as it can break apart and become difficult to fry. Blanching for about 1-2 minutes is recommended.
Step 5
After blanching and draining the radish, lightly coat each slice evenly with pancake mix. This initial coating helps the batter adhere better and prevents the pancakes from falling apart during frying.
Step 6
In a bowl, combine 1/2 cup of pancake mix (or tempura flour) and 1 egg. Gradually add 50cc of water while mixing until you achieve a batter consistency that is neither too thick nor too thin – it should flow like a thin stream.
Step 7
Dip the radish slices, already coated with pancake mix, into the prepared batter. Ensure each piece is evenly coated with the batter.
Step 8
Heat a generous amount of oil in a pan over medium-low heat. Place the battered radish slices in the pan and fry them until golden brown and crispy on both sides. Since the radish is already blanched, the goal is to cook the batter until it’s golden and crisp. Cook slowly over medium-low heat.
Step 9
To check if the pancakes are cooked through, gently poke them with a fork or press them with chopsticks. If the exterior is golden and crisp, they are ready to be enjoyed.
Step 10
To make the presentation more appealing, I sprinkled a little black sesame seeds on top for an added nutty flavor. Black sesame seeds, or even toasted sesame seeds or parsley flakes, can make them look and taste even better.
