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Korean Radish Pancakes (Mujeon)

Korean radish pancakes are simple and delicious! Enjoy the mellow, sweet flavor of Korean radish, or substitute with daikon if needed. Serve with a soy-lemon dipping sauce for a perfect pairing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Appetizer , Snacks
Cuisine: Korean

Ingredients

  • 1 small (about 1 lb, 450g) Korean radish (or daikon radish) peeled
  • 1 green onion finely chopped
  • 1 jalopeño seeded and sliced, optional
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 egg
  • 3-4 tbsp water
  • dash white pepper
  • 1 tbsp toasted sesame seeds
  • oil for frying
For soy lemon dipping sauce
  • 2 tbsp soy sauce
  • 1 tbsp freshly squeezed lemon juice

Instructions

    Cup of Yum
  1. Slice the radish into 1/8-inch disks, then slice into thin sticks, about 1/8-inch.
  2. Place radish sticks in a mixing bowl, add salt, and let it sit for 10 minutes.
  3. Add green onion, jalopeño, flour, cornstarch, egg, and 3 tablespoon water. Mix well. If the batter seems to dry add more water. Adjust the amount of flour and water to your desired batter texture.
  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 on top. Fry for 2-3 minutes until the bottom get golden brown. Flip and fry for another 2-3 minutes.
  5. To make soy lemon dipping sauce, mix soy sauce and lemon juice in a small mixing bowl. Serve the pancakes warm with soy sauce lemon juice dipping sauce.