Korean Radish Pancakes (Mujeon) – 무전

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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Strawberry Brownies

Rich, fudgy, and packed with deep chocolate flavor, these chocolate strawberry brownies are a delightful treat! The combination of melted chocolate, cocoa powder, and fresh strawberries creates a decadent yet slightly fruity dessert. Perfect for any chocolate lover!  

Ingredients:

- 2 eggs 

- 100 g brown sugar 

- 100 g melted chocolate (dark or semi-sweet)  

- 70 g oil (neutral, like vegetable or canola)  

- 70 g cornstarch  

- 50 g cocoa powder  

- 100 g strawberries (fresh)  

Instructions 

1. Preheat & Prep: 

- Preheat your oven to 180°C (350°F).  

- Line a 6-inch (15 cm) square baking tin with parchment paper.  

2. Prepare the Strawberries: 

- Wash the strawberries, remove the stems, and slice them in half. 

- Set aside.  

3. Mix the Wet Ingredients:

- In a mixing bowl, beat eggs with brown sugar until well combined.  

- Pour in the oil and melted chocolate, stirring until smooth.  

4. Incorporate the Dry Ingredients:  

- Sift in the cornstarch and cocoa powder to avoid lumps.  

- Stir gently until well combined, but do not overmix.  

5. Assemble the Brownies: 

- Pour the brownie batter into the prepared baking tin and spread it evenly using a spatula.  

- Arrange the strawberries on top, pressing them slightly into the batter.  

6. Bake:

- Place the pan in the preheated oven and bake for 30-40 minutes.  

- The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).  

7. Cool & Serve:  

- Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack.  

- Slice and enjoy!  

- Store leftovers in an airtight container for up to 3 days.  

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Carrot Gingerbread Cake

This Carrot Gingerbread Cake is a perfect combination of warmth, moisture, and rich flavors, making it an ideal treat for cozy afternoons or festive gatherings. Infused with a fragrant gingerbread spice mix, the cake has a deep, aromatic profile featuring cinnamon, ginger, nutmeg, and cloves, which pair beautifully with the natural sweetness of grated carrots and the subtle crunch of walnuts.

Unlike a traditional gingerbread cake, this version introduces the earthy sweetness of carrots, adding moisture and a soft, tender crumb. The cocoa powder enhances the depth of flavor, complementing the warm spices without overpowering them. Instead of butter, the recipe uses oil, ensuring the cake stays moist for days while making it easy to mix by hand—no need for an electric mixer!

Perfect for fall and winter, this cake pairs beautifully with a cup of coffee, tea, or even a glass of warm spiced milk. Whether served as a snack, dessert, or part of a holiday feast, this Carrot Gingerbread Cake is bound to become a seasonal favorite! 🍂🍰✨

Ingredients (for a 12×22 cm pan)

- 3 eggs

- 120 g brown sugar

- 30 g honey

- 100 g oil (neutral oil like canola or sunflower)  

- 320 g all-purpose flour

- 15 g cocoa powder  

- 10 g baking powder

- 1.5 tbsp (20 g) gingerbread spice mix  

- 200 g grated carrot (finely grated for better texture)  

- 50 g walnuts (chopped)  

Instructions

1. Prepare the wet ingredients:

- In a large mixing bowl, whisk together the eggs, brown sugar, honey, and oil until well combined.

2. Mix the dry ingredients: 

- Sift the flour, cocoa powder, and baking powder into the bowl. 

- Add the gingerbread spice mix and stir gently until all ingredients are incorporated.

3. Combine the ingredients:

- Gradually fold the dry mixture into the wet ingredients, stirring gently until a smooth batter forms. 

- Avoid overmixing to keep the cake light.  

4. Add the carrot and walnuts:  

- Gently fold in the grated carrot and chopped walnuts, ensuring they are evenly distributed throughout the batter.  

5. Prepare the baking pan:

- Line a 12×22 cm baking pan with parchment paper or grease it for easy removal. 

- Pour the batter into the pan and spread the top evenly.  

6. Bake the cake:

- Preheat the oven to 180°C (350°F). 

- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.  

7. Cool and serve:

- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 

- Once cooled, dust with powdered sugar or cover with melted chocolate for extra indulgence.  

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Red Bean Paste Baozi (Steamed Buns)

Red bean baozi, or steamed buns with red bean filling, are a classic Asian treat, loved for their soft, fluffy dough and sweet, creamy filling. They make a delightful snack or dessert and are perfect with a cup of tea.

The dough is soft, slightly sweet, and made from a simple mix of flour, yeast, sugar, and water. After kneading and proofing, it becomes light and pillowy, ideal for encasing the sweet filling.

The filling features smooth red bean paste, traditionally made from adzuki beans cooked and sweetened with sugar. You can use store-bought paste for convenience or make your own for a more authentic touch. Adjust the sweetness to your preference.

Serve warm for the best texture and flavor. These buns can also be stored and reheated, making them a convenient treat for later.

Ingredients

For the Filling:

- 270g red bean paste 

For the Dough:

- 240g cake flour

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 120g lukewarm water

Instructions

1. Prepare the Dough:

- Add all the ingredients to the mixer bowl.  

- Knead on low speed for 8–10 minutes until smooth.  

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.  

2. Assemble the Buns:

- Divide the red bean paste into 9 even portions and roll them into balls.  

- Once the dough has risen, deflate it.  

- Roll the dough into a rope and divide it into 9 equal pieces.  

- Flatten each piece into a 10 cm disc, making the edges thinner and the center thicker.  

- Place a portion of red bean paste in the center of each wrapper.  

- Seal the edges completely, ensuring no gaps.  

3. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between each bun to prevent sticking.  

- Let them rest for 30 minutes until light and plump.  

4. Steam the Buns: 

- Boil water in a wok or pot. 

- Place the steamer trays or plate with buns over the boiling water.  

- Steam over medium-high heat for 10 minutes.  

- Serve immediately.  

5. Storage and Reheating:  

- Keep in the fridge for 3 days or freeze for up to 2 months.  

- Reheating: Steam frozen buns for 6 minutes or defrost first and steam for 3 minutes. 

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Spring Rolls With Vegetable Pork Filling

These baked spring rolls are a healthier take on the classic fried version, featuring a crisp, golden exterior and a flavorful filling wrapped in thin flour-based wrappers. Perfect as an appetizer, snack, or light meal, they’re easy to make and packed with fresh ingredients.

Thin flour-based wrappers, typically used for spring rolls, provide a light and delicate shell. They crisp up beautifully in the oven without the need for deep frying.

The filling can be customized with your favorite ingredients.

Serve hot with a dipping sauce, such as sweet chili, soy-vinegar, or hoisin-peanut sauce.

Ingredients:

Meat Filling:

- 15gn cornstarch

- 15ml soy sauce

- ¼ teaspoon white pepper powder

- 250g minced pork

Vegetables:

- 20g dried shiitake mushrooms, rehydrated and sliced

- 100g thinly sliced cabbage

- 100g julienned carrot

- 40g chopped spring onion

- 1 tbsp ginger, grated

- 2 tablespoons oyster sauce

Other:

- 15-20 spring roll wrappers

- Sweet chili sauce for dipping

Instructions

1. Prepare the Beef:

- In a bowl, mix the minced beef with cornstarch, sugar, soy sauce, and white pepper.

- Chill the mixture in the fridge for 30 minutes to allow the flavors to blend.

- Heat oil in a pan, add the beef mixture, and stir-fry until fully cooked. 

- Break the meat into small pieces, then set aside.

2. Prepare the Vegetables:

- In the same pan, heat some oil and fry the ginger until fragrant.

- Add the cabbage, carrot, shiitake mushrooms, and spring onion. Cook until slightly soft but not mushy.

- Return the beef to the pan, add oyster sauce, and mix everything well.

- Let the filling cool. If it’s too wet, strain it through a colander to remove excess liquid.

3. Assemble the Spring Rolls:

- Place a spring roll wrapper on a clean surface. 

- Add 1-2 tbsp of filling on the edge.

- Fold the edge to cover, then fold left and right corners towards the center. 

- Roll tightly.

4. Bake:

- Preheat the oven to 220°C (430°F).

- Place spring rolls on a parchment-lined tray.

- Bake for 30 minutes, flipping halfway, until golden and crispy.

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