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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Daikon Radish and Tomato Soup with Beef Meatballs

A hearty and comforting soup combining the mild sweetness of daikon radish, the tanginess of tomatoes, and juicy beef meatballs. This dish is light yet satisfying, perfect for chilly evenings or a wholesome meal.  

Serve with a side of crusty bread or steamed rice for a complete meal. A drizzle of olive oil or a sprinkle of cheese can enhance the flavors further. 

Ingredients:

For the Meatballs:

- 250g ground beef

- Salt and pepper, to taste

- 1 tablespoon oyster sauce

- 1 tablespoon cornstarch

For the Soup:

- 300g daikon radish

- 10g fresh ginger

- 1-2 tablespoons oil

- 3-4 tomatoes, cut into wedges

- A bunch of fresh basil leaves

- Salt and pepper, to taste

- Water (enough to cover ingredients)

Instructions:

1. Prepare the Meatballs:

   - In a bowl, combine ground beef, salt, pepper, oyster sauce, and cornstarch.

   - Mix well and form small round meatballs. Set aside.

2. Prepare the Vegetables:

   - Peel and cut the daikon radish into bite-sized pieces.

   - Cut the tomatoes into wedges.

   - Slice the ginger thinly.

3. Cook the Soup:

   - Heat a pot over medium heat and add 1-2 tablespoons of oil.

   - Add the daikon radish pieces and fry until golden brown.

   - Add the sliced ginger and sauté briefly until aromatic.

   - Add the tomato wedges and cook until softened.

   - Pour in enough water to cover the ingredients, then season with salt and pepper.

   - Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the radish is tender.

4. Add the Meatballs:

   - Carefully add the meatballs to the simmering soup.

   - Cook for an additional 10 minutes, or until the meatballs are fully cooked.

5. Finish and Serve:

   - Add the fresh basil leaves and cook for just a few seconds until wilted.

   - Adjust seasoning if needed.

   - Serve hot.

 Tips:

- For extra flavor, you can add a dash of fish sauce or soy sauce to the soup.

- The soup can be garnished with chopped scallions or cilantro for added freshness.

- This soup pairs well with steamed rice for a comforting meal.

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Taiwanese Radish Meatball Soup 白蘿蔔肉丸湯

 

Taiwanese Radish Meatball Soup 白蘿蔔肉丸湯, is a popular dish in Taiwanese cuisine.

This soup is hearty, flavorful, and comforting, making it a popular choice for cold weather or when you're craving a warming and satisfying meal. Adjust the ingredients and seasoning according to your taste preferences, and feel free to customize the recipe with your favorite herbs or spices.

This is a quick soup recipe. It doesn't require hours of preparation or stewing. With just 30 minutes of cooking time, it's just enough for the flavors of radish and pork to combine perfectly. If you're in search of a convenient one-pot dinner soup.

Serve the Taiwanese radish meatball soup hot as a comforting and nourishing meal. It pairs well with steamed rice or noodles, if desired.

Taiwanese Radish Pork Meatball Soup is a comforting and flavorful soup made with tender pork meatballs and hearty chunks of radish in a savory broth. Savory and slightly sweet, rich in flavor, and easy to make, this daikon radish meatball soup is simple one-pot recipe to try.

Ingredients

Meatballs:

- 250 grams Ground Pork

- 1/2 teaspoon Five-spice Powder

- 1/2 teaspoon Salt

- 1/2 tablespoon Oyster Sauce (optional)

- 1/2 tablespoon Light Soy Sauce

- 1 tablespoon cornstarch

Soup:

- 700g Daikon Radish

- 10 grams Fresh Ginger

- 1-2 tbsp Oil

- Five-spice powder

- Water

Instructions

1. Prepare Meatballs:

   - Begin by preparing your ground pork meat in a mixing bowl.

   - To the ground pork, add the five-spice powder, salt, oyster sauce, light soy sauce, and cornstarch.

   - Use a spoon or your hands to thoroughly mix the ingredients together, ensuring they are evenly distributed throughout the meat.

   - Stir the mixture for 3 to 5 minutes, or until it becomes slightly sticky and cohesive.

   - With your hands, shape the mixture into evenly sized meatballs, ensuring they are compact and hold their shape. Set aside.

2. Prepare Daikon Radish:

   - Peel the daikon radish using a vegetable peeler, ensuring to remove all the outer skin.

   - Once peeled, roll-cut the daikon radish into small, irregular-shaped chunks using a knife.

3. Cooking:

   - In a large pot, heat oil over medium-high heat until it shimmers.

   - Add the ginger and sauté for 1 to 2 minutes, or until fragrant and lightly golden brown.

   - Add the prepared daikon radish to the pot.

   - Cook, stirring occasionally, until the pieces start to soften and turn slightly translucent, which should take about 5 minutes.

   - Once the daikon radish begins to brown slightly around the edges, pour enough water into the pot to cover the radish completely. 

   - Once boiling, reduce the heat to medium, allow the soup to simmer gently for approximately 10 minutes.

   - Add the prepared meatballs to the simmering soup, ensuring they are submerged in the liquid.

   - Cover the pot, allow the soup to continue cooking for an additional 10 minutes, or until the meatballs are fully cooked through and tender.

   - Towards the end of the cooking process, add seasonings, garnish with cilantro /celery leaves if desired.

   - Once the meatballs are cooked and the daikon radish is tender, your soup is ready to serve.

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Cubed Radish Kimchi

 

Cubed Radish Kimchi is a delightful and easy-to-make Korean side dish that adds a burst of spicy and tangy flavors to your meals. Made with crisp radish cubes, this kimchi is a perfect balance of heat and freshness, creating a vibrant accompaniment to various dishes.

Ingredients

- 600g radish, cubed

- 2 teaspoons salt

- 2 teaspoons sugar

- 15ml fish sauce

- 30g Korean hot pepper flakes (gochugaru)

- 1 stalk of green onions, chopped

- 3-4 garlic cloves, minced

- 0.5 teaspoon minced ginger

Instructions

1. Peel and cube the radish into bite-sized pieces.

2. In a mixing bowl, toss the cubed radish with salt and sugar.

3. Allow the radish to sit for 30 minutes to release water. After 30 minutes, save 1/3 of the released juice.

4. In a separate bowl, combine the fish sauce, Korean hot pepper flakes (gochugaru), chopped green onions, minced garlic cloves, and minced ginger.

5. Add the saved 1/3 of the radish juice to the kimchi seasoning mixture and stir well.

6. Add the seasoned radish cubes to the kimchi seasoning mixture and mix until the radish is evenly coated.

7. Carefully transfer the seasoned radish mixture into a clean glass jar.

8. Press down on the radish to remove any air bubbles and ensure it's tightly packed in the jar.

9. Leave the jar at room temperature for a day or two to kickstart the fermentation process. After that, store it in the refrigerator. 

10. Once the radish kimchi has fermented to your liking, it's ready to be served as a flavorful side dish.

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