Korean Radish Pancakes (Mujeon)

Method5 steps · about 25 min

1. 1

   Step 1: Slice the radish into 1/8-inch disks, then slice into thin sticks, about 1/8-inch.

   Uses 1 small (about 1 lb, 450 g) Korean radish (or daikon radish) (peeled)

2. 2

   Step 2: Place radish sticks in a mixing bowl, add salt (1/2 tsp), and let it sit for 10 minutes.

   Rest salted radish · 10 minUses 1 small (about 1 lb, 450 g) Korean radish (or daikon radish) (peeled) · 1/2 tsp salt

3. 3

   Step 3: Add green onion (1), jalapeño, flour (1 cup), cornstarch (1 tbsp), egg (1), a dash of white pepper, and 3 tablespoon water. Mix well. If the batter seems too dry add more water. Adjust the amount of flour and water to your desired batter texture.

   Uses 1 green onion (finely chopped) · 1 jalopeño (seeded and sliced, optional) · 1 cup all-purpose flour · 1 tbsp cornstarch · 1 egg · 3 tbsp water initially; more if dry · dash white pepper · salted shredded radish

4. 4

   Step 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 (1 tbsp) on top. Fry for 2-3 minutes until the bottom get golden brown. Flip and fry for another 2-3 minutes.

   Uses 1-2 tbsp frying oil per panful, as needed · 1 tbsp toasted sesame seeds · prepared radish pancake batter

5. 5

   Step 5: To make soy lemon dipping sauce, mix soy sauce (2 tbsp) and lemon juice in a small mixing bowl. Serve the pancakes warm with soy sauce lemon juice dipping sauce.

   Uses 2 tbsp soy sauce · 1 tbsp freshly squeezed lemon juice · cooked radish pancakes