Korean Pan-fried Radish Pancakes

Peel the daikon radish and slice evenly to 0.3 cm thickness.

Sprinkle 1 g salt over the cut surfaces and let the slices rest for 5 minutes to draw out surface moisture before the next step.

Whisk together 90 g pancake mix, 20 g rice flour, 1 egg, and 120 ml water in a bowl until smooth and no lumps remain.

Season with the remaining 2 g salt until the batter tastes lightly savory.

After 5 minutes, press the radish slices firmly between double layers of paper towel to remove as much moisture as possible.

Slice 20 g scallion into thin rounds and fold them into the batter until evenly distributed throughout.

Heat the pan over medium heat until fully hot, then add 20 ml oil and swirl to coat.

Dip each radish slice in the batter, letting the excess drip off, and lay them flat in the pan without overlapping.

Cook undisturbed over medium heat for 2 to 3 minutes until the edges set opaque.

Flip each piece, press lightly with a spatula, and cook the second side for 2 to 3 more minutes until golden brown and crisp.

Transfer the finished pancakes to a paper towel-lined plate and rest for 1 minute to drain off excess oil.

Serve immediately while still hot alongside cho-ganjang, a dipping sauce made by mixing soy sauce with rice vinegar.