Yoon Yi-ryeon's Radish and Cabbage Jeon

• 350g radish (2 soup bowls)
• a few leaves of napa cabbage heart
• 1/4 onion
• 3 Korean hot chili peppers
• 1 red chili pepper
• 0.6 tbsp seasoned salt
• 4 tbsp starch powder
• 4 eggs

Recipe 🍳

Cooking tips 💡

• By not adding water and using only the vegetables' own moisture and eggs, the jeon stays crisp and doesn't become soggy.
• Using starch powder instead of Korean pancake mix allows you to enjoy the natural sweetness of the radish and cabbage without a floury taste.
• Fry with plenty of oil, almost like deep-frying, to enhance the crispy texture.
• Adding onion helps neutralize any off-flavors that radish or cabbage might have.

Recommended for 🙋

• ⭐Those who want to use leftover radish and cabbage in the fridge to make a unique and delicious snack.
• ⭐Those who prefer a crispy jeon that's easy on the stomach due to its low flour content.
• ⭐Those who want a sweet jeon without the characteristic off-flavor of radish or cabbage.