Korean Radish Jeon

This is a delicious Korean side recipe called MuJeon (무전) which is made using Korean radish and Korean pancake mix.

Yield: 2 Dozen Pieces

Short Korean Lesson

WhaSang (화상) = Burn
WhaSeong (화성) = Mars

Video Instructions

⏰ The video for this recipe will be started at 3:15.

Main Ingredients:

1 lb Korean Radish (6 Cups Water, 1 tsp Salt)
1 Cup Korean Pancake Mix or All Purpose Flour
¾ Cup Water
¼ tsp Salt

Dipping Sauce Ingredients:

1 Tbsp Soy Sauce
1 Tbsp Water
¼ tsp Vinegar
¼ tsp Sugar

Directions

Obtain about 1 lb of Korean radish or Daikon Radish.

Peel the radish. Here I have both daikon and Korean radishes. You can see the difference by just looking at them. I will use daikon radish for this Jeon today. Slice it into about ¼ inch thick pieces. If you want to use Korean radish, you can cut the radish into half-moon shape like this.

In 6 cups of boiling water, add 1 tsp of salt to season the radish.

Put the radish slices into the boiling water, bring it back to a boil, and then cook them for 1 minute on high.

After 1 minute, take out the radish from the water and let them cool for a while.

Combine 1 cup of flour, ¼ tsp salt, and ¾ cup of water.

To make crispy Jeon, I recommend you use either Korean pancake mix or frying mix. However, if you only have normal wheat flour, it is fine to use it too.

Mix it all together. The consistency will be runny like this.

Dip the cooked radish into the batter to cover it evenly.

Put the radish pieces in a heated pan with a generous amount of cooking oil.

Fry for about 3-4 minutes on one side then flip it over and fry the other side for 3-4 minutes on medium-high. When both sides become nicely golden brown and crispy, they are done.