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Korean Radish Pancakes

Korean Radish Pancakes (Mujeon)

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Korean radish pancakes are an easy and delicious way to enjoy nutritious radish. Enjoy the sweet taste of Korean radish with this recipe. Serve with soy dipping sauce.
Cuisine Korean
Diet Low Lactose, Vegan, Vegetarian
Keyword korean pancakes, korean radish, Korean radish pancakes, mu jeon, radish pancakes, radish recipe, soy dipping sauce, soy lemon dipping sauce, soy sauce, vegan snack, vegetarian snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Holly Ford


  • 1 small Korean radish (or daikon radish) peeled
  • 1 green onion finely chopped
  • 1 jalopeño seeded and sliced, optional
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 egg
  • 3-4 tbsp water
  • dash white pepper
  • 1 tbsp toasted sesame seeds
  • oil for frying

For soy lemon dipping sauce

  • 2 tbsp soy sauce
  • 1 tbsp freshly squeezed lemon juice


  • Slice the radish into 1/8-inch disks, then slice into thin sticks, about 1/8-inch.
  • Place radish sticks in a mixing bowl, add salt, and let it sit for 10 minutes.
  • Add green onion, jalopeño, flour, cornstarch, egg, and 3 tablespoon water. Mix well. If the batter seems to dry add more water. Adjust the amount of flour and water to your desired batter texture.
  • Heat 1-2 tablespoon of oil in a cast iron skillet over medium heat, add 1/4 cup of radish batter onto the skillet and spread thinly. Sprinkle a little bit of toasted sesame seeds on top. Fry for 2-3 minutes until the bottom get golden brown. Flip and fry for another 2-3 minutes.
  • To make soy lemon dipping sauce, mix soy sauce and lemon juice in a small mixing bowl. Serve the pancakes warm with soy sauce lemon juice dipping sauce.