These crispy and savory Korean radish pancakes highlight the mellow sweetness of Korean radish (mu), making them a simple yet incredibly flavorful dish. They have a lightly chewy interior with a golden, crispy crust. Serve them with a tangy soy-lemon dipping sauce for the perfect balance of flavors. If you can’t find Korean radish, daikon is a great substitute!
Ingredients:
- 400 g daikon radish
- 1 small onion, finely sliced
- 1 tsp salt
- 120 g all-purpose flour
- 10 g cornstarch
- 1 egg
- 60 ml water (adjust as needed)
- Dash of white pepper
- 1-2 tbsp sesame seeds
- Neutral oil (for frying)
Instructions
1. Prepare the Vegetables:
- Peel the onion, cut in half and slice it thinly.
- Peel the radish and slice it into 3mm disks, then cut into thin matchsticks of the same thickness.
- Place the vegetables in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture.
2. Make the Batter:
- Add flour, cornstarch, egg, and water to the vegetables.
- Stir until well combined.
- If the batter is too dry, gradually add water until you reach a thick but spreadable consistency.
3. Fry the Pancakes:
- Heat 1-2 tbsp oil in a pan over medium heat.
- Scoop 1-2 tbsp of the batter into the pan and spread it into a thin pancake.
- Sprinkle sesame seeds on top.
- Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes until crispy.
- Repeat with the remaining batter, adding more oil as needed.
4. Serve & Enjoy:
- Serve the pancakes warm with dipping sauceon the side.
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