Crispy on the outside, chewy on the inside: Apple-flavored Korean radish pancake (jeon).
Pan-fryingIngredients
- 250g of Korean radish.
- 3-4 slices of apple.
- 1 green chili pepper.
- Potato starch, 3 tablespoons.
- 4 tablespoons of flour for frying.
- 0.5 teaspoon of salt.
- Anchovy fish sauce, 0.5 tablespoon.
- Approximately 0.5 cup of cold water (or ice water).
- Cooking oil.
Instructions
The Korean radish (250g) should be peeled and julienned into slightly thick strips.
Cut 3-4 slices of apple into small pieces. (Cut them short, as long slices tend to fall apart when frying.)
Finely chop one green chili pepper. (This plays a key role in balancing the flavors.)
In a bowl, combine 3 tablespoons of mashed potatoes, 4 tablespoons of flour, 0.5 tablespoon of salt, and 0.5 tablespoon of anchovy fish sauce, and mix well.
Gradually add a small amount of cold water to adjust the consistency. Since Korean radish releases moisture, mix the dough until it has a slightly thick texture (using about 0.5 cups of water).
Add the shredded Korean radish, apple, and chopped chili peppers to the dough and gently mix. The mixture should appear relatively dry.
Heat a generous amount of cooking oil in a pan over medium-high heat.
Place a small amount of batter (about two spoonfuls) onto the pan for each pancake and cook until golden brown and crispy on both sides.