Radish Pancakes recipe - ingredients, nutrition and when to eat it
Thinly sliced radish is coated in flour batter and pan-fried into a simple Korean pancake.
Thinly sliced radish is coated in flour batter and pan-fried into a simple Korean pancake. The edges turn golden while the center stays moist, bringing out the radish's delicate sweetness. It is great as a cold-weather snack or with warm rice.
Vegetables · 20 minutes to cook
Nutrition (per 296g serving): 295.2 kcal · protein 8.3g · carbohydrate 35.5g · fat 12.8g · sodium 394.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the radish releases a lot of water, cook the pancakes right after mixing the batter so it does not become runny.
Tips: Keep the heat at medium-low, or the outside will burn before the inside cooks.
Tips: Thick slices of radish will take longer to cook through.
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Ingredients (1 serving)
- Radish — 180 g
- All-purpose flour — 35 g
- Egg — 0.5 pc
- Cooking oil — 2 tsp
- Salt — 0.2 tsp
- Water — 45 ml