Sweet and Savory Mu Jeon (Radish Pancake)
A special pan-fried delicacy made by lightly steaming thickly sliced Korean radish, coating it in batter, and pan-frying it until golden.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is an inland Gyeongsang-do style pancake dish where thickly sliced Korean radish is first steamed to lock in its natural sweetness before pan-frying. Griddled until golden in plenty of oil, it offers a sweet, tender bite. Pairing it with traditional Korean soup soy sauce instead of vinegar soy sauce brings out an even deeper savory flavor.
- Servings
- 2 servings
- Cook time
- 15 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Korean radish (mu)1/2
Batter
- Korean pancake mix (buchim-garu)1 cup
- Water1 cup
- Egg1
Steps
1. If you slice the radish too thin, it will break easily and lose its texture when pan-fried.
Slice it into 0.4–0.5 cm thickness.
2. Place the radish in a steamer with steam rising and steam for 5 minutes.
You can also blanch it in boiling water until translucent, but steaming is better because blanching leaches out the radish's sweetness.
Drain in a strainer and let cool.
3. Coat the slices in the Korean pancake mix (buchim-garu) meant for the batter, then shake off the excess.
4. Mix together the pancake mix, water, and egg.
When dusting the ingredients with flour first, it is best to make the batter slightly thin.
5. Coat evenly on both sides with batter...
6. Generously coat a heated pan with oil and pan-fry until golden brown.
Ppunwife's tips
- If you slice the radish too thin, it breaks easily and loses its texture when pan-fried.
- You can blanch it in boiling water until translucent, but steaming is better so the sweetness of the radish does not leach out.
- When coating the ingredient in dry flour first, it is best to make the batter slightly thin.
- Just like with napa cabbage pancakes, this radish pancake is best eaten with your fingers rather than chopsticks, and I find it delicious lightly dipped in traditional Korean soup soy sauce instead of vinegar soy sauce.
FAQ
Is there a reason to steam the radish instead of blanching it in boiling water?
Blanching radish in boiling water can leach out its sweetness, so steaming it in a steamer for 5 minutes is better for preserving its natural flavor.
What is the ideal thickness when slicing the radish?
If sliced too thinly, it breaks easily and loses its texture, so cutting it to about 0.4–0.5 cm thick is just right.
How should I adjust the consistency of the batter?
Since the radish is dusted with dry Korean pancake mix first before dipping into the batter, it is best to keep the batter slightly thin.
What dipping sauce goes well with the finished radish pancakes?
Instead of tangy vinegar soy sauce, dipping it in savory traditional Korean soup soy sauce pairs wonderfully with a clean, deep flavor.
