Korean Daikon Radish Pancakes (Mujeon) 🇰🇷

Crispy, savoury with many different versions, Korean pancakes are among the country's most popular street food snacks.  They are also very easily created at home.  This recipe featuring daikon radishes sliced into little batons gives the pancake a juicy, crunchy texture.  Serve it the traditional way, cut into bite sized pieces (so they can be eaten with chopsticks) with a simple dipping sauce.

Makes 4

INGREDIENTS

• 1 daikon radish (about 450g / 1lb)
• ½ teaspoon sea salt
• 1 spring onion, finely chopped
• 1 cup plain flour
• 1 tablespoon cornflour
• a dash of white pepper
• 1 egg
• 3-4 tablespoons water
• 1-2 tablespoons toasted sesame seeds
• vegetable oil

For the dipping sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon fresh lemon juice

METHOD

1. Make the dipping sauce by mixing soy sauce and lemon juice in a small dish.
2. Peel and slice the radish into 0.5cm / ⅛" rounds, then slice into thin batons.
3. Place the sliced radish in a large bowl with salt.  Toss gently to mix and let it sit for 10 minutes.
4. Add spring onion, flour, cornflour, pepper, egg and water.  Mix well into a batter.  Adjust the amount of water used to your desired consistency.
5. Heat 2 teaspoons oil in a non-stick medium frying pan over medium heat until hot.  Add ¼ of the batter and spread thinly with a spatula.  Sprinkle some of the sesame seeds on top of the pancake.  Fry for 2-3 minutes or until the bottom is golden brown.
6. Flip the pancake over.  Drizzle another 2 teaspoons oil around the pancake, then lift it up slightly so the oil runs to the middle of the pan.  Cook for 1-2 minutes or until the other side is golden brown.  Flip again before removing the pancake to a plate.
7. Repeat Step 5 and 6 for the remaining batter.
8. Slice pancakes into bite size pieces.  Serve warm with dipping sauce.