Mu Jeon & Baechu Jeon (Radish and Cabbage Pancakes)
A classic pair of Korean pancakes — sweet radish and crisp napa cabbage in a light batter. Serve alongside tteokguk for a proper holiday table.
Ingredients
Main
- Korean radish1/4
- Napa cabbage leaves10 leaves
- Red chili1
- Green chili1
- Salt1 spoon
- Frying mixas needed
- Cooking oilas needed
Batter
- Frying mix1 cup
- Egg1
- Water2/3 cup
- Salta pinch
Directions
- 1
Peel the radish and slice it into thin rounds.
- 2
Blanch the radish slices briefly in salted boiling water.
- 3
Separate the cabbage leaves and pound the thick stems flat with the back of a knife.
- 4
Slice the red and green chilies diagonally.
- 5
Mix 1 cup frying mix, 1 egg, 2/3 cup water, and a pinch of salt into a batter.
- 6
Dust both sides of the cabbage and blanched radish with frying mix.
- 7
Dip the cabbage and radish in the batter and lay them one by one in an oiled pan.
- 8
Top with the chili slices and fry until golden on both sides.
Tips
Blanching the radish first keeps it tender and sweet. Pounding the cabbage stems helps the pancakes cook evenly.