Korean Radish Pancakes (Mujeon)

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
• 2 tbsp soy sauce
• 1 tbsp freshly squeezed lemon juice

Instructions

1. 1

   Slice the radish into 1/8-inch disks, then slice into thin sticks, about 1/8-inch.

2. 2

   Place radish sticks in a mixing bowl, add salt, and let it sit for 10 minutes.

3. 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. 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. 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.