Korean Pan-fried Radish Pancakes
Mu-jeon is a Korean pan-fried radish pancake belonging to the same vegetable-jeon family as hobak-jeon and gaji-jeon, though daikon radish brings a textural character distinctly its own. Slicing to an even 3mm thickness is critical - the radish must cook through until soft and sweet inside while the egg coating crisps golden outside. Too thick and the raw center retains an acrid bite; too thin and the slices collapse. Five minutes of salting draws surface moisture so the flour adheres properly and the oil does not splatter during frying. Slow cooking over low heat is essential: the egg batter sets gradually into a golden shell while the heat converts the radish's starch into sugars, replacing the raw spiciness with a gentle sweetness completely unlike the uncooked root. Dipped in cho-ganjang (soy-vinegar sauce), the acidity cuts through the pan-fried richness. Mu-jeon appears on Korean holiday tables during Chuseok and Seollal alongside other vegetable jeon as part of the traditional jeon platter.
Adjust Servings
Instructions
- 1
Peel radish, slice to 0.3 cm thickness, and season with 1 g salt for 5 minutes.
- 2
Mix pancake mix, rice flour, egg, and water into a thin batter, then season with remaining salt.
- 3
Pat dry the salted radish slices and finely chop the scallion.
- 4
Heat a pan over medium heat, add oil, dip radish in batter, and place on the pan.
- 5
Top with scallion and pan-fry 2–3 minutes per side until golden.
- 6
Drain briefly on paper towel and serve warm as a side dish.
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