Winter’s Delight: Crispy Radish and Plump Oyster Pancakes (Muguljeon)
Winter’s Delight: Crispy Radish and Plump Oyster Pancakes (Muguljeon)
Savor the unique winter flavors with this delicious Radish and Oyster Pancake! A must-try recipe featuring the perfect pairing of fresh oysters and crunchy radish.
Muguljeon, a pancake made with radish and oysters, is a true delicacy that can only be enjoyed during the winter season. This recipe brings together the refreshing taste of oysters, the subtle sweetness of radish, and a wonderfully crispy texture, making it a perfect side dish or an appetizer to enjoy with drinks.
Main Ingredients- 1 packet fresh oysters (approx. 200g)
- 1/5 medium daikon radish (approx. 150g)
- 1/2 red chili pepper, 1/2 green chili pepper
- 4 Tbsp pancake mix
- 4 Tbsp tempura flour
- Generous amount of cooking oil
- A little sesame oil
Seasoning & Marinade- 2 Tbsp coarse salt (for rinsing oysters)
- 1/2 tsp salt (for batter seasoning)
- A pinch of black pepper
- 1 Tbsp tangerine or lemon juice (to remove oyster’s fishy smell)
- 1 Tbsp minced garlic
- 2 Tbsp coarse salt (for rinsing oysters)
- 1/2 tsp salt (for batter seasoning)
- A pinch of black pepper
- 1 Tbsp tangerine or lemon juice (to remove oyster’s fishy smell)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, peel the daikon radish and rinse it thoroughly. Cut about 1/5 of a medium radish into thin slices, approximately 0.2 cm thick. Then, julienne these slices into fine strips about 0.2 cm wide. This slicing method will ensure a pleasant, crisp texture once cooked.
Step 2
Gently rinse the fresh oysters under running water. Place the rinsed oysters in a bowl and add 2 tablespoons of coarse salt. Gently swirl the oysters to clean them, removing any impurities or shell fragments. Drain the washed oysters in a colander.
Step 3
To the drained oysters, add 1 tablespoon of tangerine (or lemon) juice and a pinch of black pepper. Gently mix to marinate. The citrus juice helps to eliminate any potential fishy odor from the oysters and adds a refreshing note. Let them marinate for about 5 minutes.
Step 4
Now, let’s prepare the batter. In a mixing bowl, combine 4 tablespoons of pancake mix and 4 tablespoons of tempura flour. Gradually add cold water while mixing. The batter should be thick enough to hold the julienned radish and oysters without being too runny. Aim for a consistency where the batter flows slowly when spooned.
Step 5
Add 1 tablespoon of minced garlic and 1 tablespoon each of finely chopped red and green chili peppers to the batter. Then, gently fold in the marinated oysters. Use a spatula or spoon to mix everything together carefully, ensuring the ingredients are evenly distributed without crushing the oysters. Avoid overmixing.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. A little sesame oil can also be added for extra aroma. Spoon portions of the radish and oyster batter onto the hot pan to form pancakes. Avoid making them too thick, as this can prevent them from cooking through properly.
Step 7
Once the bottom side is golden brown and starts to crisp up, carefully flip the pancake using a spatula. Cook the other side until golden brown and crispy as well. Flip one more time to ensure the first side is also nicely crisped. Once both sides are beautifully golden and crisp, your Muguljeon is ready! Serve immediately for the best texture and flavor.
