Sung Si-kyung's Radish Pancakes

• 300g radish
• a pinch of salt
• Korean pancake mix, as needed
• a little starch
• flour, as needed
• a little minced garlic
• a little fermented anchovy sauce
• generous amount of cooking oil
• water, as needed
• soy sauce, vinegar, and cheongyang chili pepper for dipping sauce, as needed

Recipe 🍳

Cooking tips 💡

• Using only Korean pancake mix can make the pancakes a bit greasy; mixing in regular flour and starch yields a much chewier and cleaner taste.
• If moisture remains on the radish, the batter may separate during frying, so be sure to dry it thoroughly before cooking.
• Freshly fried, they are crispy like tempura; as they cool, they soften and become tender, offering a different charm even when eaten cold.
• Winter radish is so moist and sweet that you can use plain water for the batter without any stock and still get a deep flavor.

Recommended for 🙋

• ⭐Those who want to use up leftover radish in the fridge to make a quick and unique side dish.
• ⭐Those who want to enjoy a traditional pancake dish that is sweet, mild, and not overly stimulating.
• ⭐Those looking for a super simple, budget-friendly snack to pair with makgeolli or traditional liquor.