Korean Radish Pancake (Mu Jeon)

 

Korean Radish Pancake is a simple and delicious dish made with fresh radish and carrots. The radish becomes naturally sweet as it cooks, creating a crispy and flavorful pancake. This recipe is easy to prepare and makes a wonderful side dish or light meal.

Ingredients

  • 1 cup shredded radish
  • 1 cup Korean pancake mix (available at Korean markets; if unavailable, use all-purpose flour with a pinch of salt)
  • 1½ cups water
  • 1/3 cup shredded carrot
  • 1/4 cup cooking oil

Instructions

  1. Place the shredded radish, shredded carrot, water, and pancake mix in a mixing bowl.
  2. Mix well until the batter is smooth.
  3. Heat a frying pan over medium heat.
  4. Add a small amount of cooking oil and ladle the batter into the pan.
  5. Spread the batter thinly and evenly.
  6. Cook until the bottom is golden brown, then flip and cook the other side until golden brown.
  7. Add more oil as needed and avoid burning the pancake.
  8. Cut into pieces and serve warm.

Servings

  • Serves 2 people.
  • Makes 2 medium-sized Korean radish pancakes.

My Tip

For extra flavor, serve the pancakes with a simple dipping sauce made from soy sauce and a splash of vinegar. These pancakes are best enjoyed fresh from the pan while they are still crispy.




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