Main ingredients 🥩
radishcanned hambarley shrimpshiitake mushroomglutinous rice flourpotato starchwheat starchwheat flour
Jung Ji-sun's Guangdong-Style Radish Cake
A distinctive Guangdong-style delicacy made by steaming a mixture of sweet winter radish, salty ham, and savory barley shrimp, combined with various flours, then pan-frying until crispy and golden.
🙋 Recommended for
- ⭐ Those who want to make a unique dish using sweet, flavorful winter radish
- ⭐ People who enjoy the Hong Kong-style dim sum texture of crispy exterior and chewy interior
- ⭐ Individuals looking for a convenient snack they can prepare in bulk, freeze, and quickly pan-fry whenever hungry
Ingredients needed 🛒4 servings
- radish 1kg
- canned ham 200g
- barley shrimp 30g
- shiitake mushroom 3 pieces
- glutinous rice flour as needed
- potato starch as needed
- wheat starch as needed
- wheat flour 50g
- coarse salt 20g
- sugar 30g
- sesame oil a little
- vegetable oil a little
Recipe 🍳
- Slice shiitake mushrooms thinly and briefly blanch in boiling water to remove excess moisture.
- Cut the radish into uniform thin slices using a knife or mandoline.
- Mix the sliced radish with coarse salt 20g and a pinch of sugar, toss well, and let it sit until the radish wilts. Squeeze out the excess liquid that accumulates.
- Soak barley shrimp in water for a few minutes, then drain. Cut canned ham into small pieces similar in size to the barley shrimp.
- Heat a pan and sauté the minced ham and blanched shiitake mushrooms until dry and crisp—like frying bacon—without adding extra seasoning.
- Add soaked barley shrimp to the salted radish, then mix in glutinous rice flour and potato starch in a 2:1 ratio. Add wheat flour 50g and sugar 30g to help bind the mixture evenly.
- Once the flour is well incorporated, add the sautéed ham and shiitake mushrooms and mix gently to avoid clumping.
- Place the mixture evenly in a steamer basket, cover tightly, and steam for 30 minutes over high heat until fully cooked.
- After steaming, lightly brush the surface of the hot radish cake with sesame oil, press it firmly into a square mold or container to shape it flat, and refrigerate until completely set.
- Cut the firm radish cake into pieces about 2cm thick. Pan-fry both sides in a pan coated with a 1:1 mixture of sesame oil and vegetable oil until golden and crispy.
- Slice radish and salt it to draw out moisture; finely chop ham and shiitake mushrooms and sauté them until crisp.
- Mix the salted radish with soaked barley shrimp, sautéed topping, flours (glutinous rice flour, starches), and sugar, then steam for 30 minutes.
- Brush sesame oil on the shaped radish cake, place it in a mold, chill until solid, cut into portions, and pan-fry both sides until crispy.
Cooking tips 💡
- If salting the radish seems too time-consuming, you can steam the radish directly in the steamer until all the moisture has evaporated, then mix it with the flours.
- Since canned ham already contains salt, avoid adding additional seasoning when sautéing the ham and mushrooms to prevent making the dish overly salty.
- Using only glutinous rice flour may result in a sticky, weak texture, so combine it with potato starch, wheat starch, and wheat flour to achieve better consistency and firmness.
- The finished radish cakes can be made in large batches, frozen, and reheated by pan-frying as needed—perfect for a convenient anytime snack.
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