This Vegetarian Daikon Radish Pancake Is About To Become Your New Favorite Snack

Grab your spatula and watch the full video to learn how to make these easy daikon pancakes.

If you ask me, whatever can be made into a pancake should be made into a pancake. In my time in the kitchen, I’ve turned chickpeas, zucchini, carrots, and other veggies into crispy savory snacks. And on this week’s edition of Cook With Us, Mina Park, co-owner and chef of Baroo in Los Angeles, offers a primer on how to include daikon radish—known as mu in Korean—into a delicious stack of pancakes (or jeon).

A superfood in Traditional Chinese Medicine, daikon radish appears in many East Asian cuisines including Japanese, Chinese, and Korean. “Daikon is very healthy. It has so many vitamins and minerals,” says Park. “It’s really high in calcium, actually, and also potassium and folate. Folate is really great for women who are pregnant.” In the United States, you can find daikon radish in Asian supermarkets or at Whole Foods.

Nutritional qualities aside, Parks says the radish has a unique flavor that makes for an anything-but-basic pancake. “This radish is slightly sweet and has a little bit of spiciness that radishes typically have, but grated, it makes a great base for a pancake batter,” says Park. “So with this radish, you only need a little bit of flour and a little bit of starch to bind it, but it really is mostly radish.” Apart from that, you’ll just need eggs, leeks, and spices to bring this dish together.

Of course, no pancake is complete without an appropriate dipping sauce—so Park will tell you how to whip one up in no time flat. To get the full recipe, you’ll just have to kick back and watch Park work her pancake magic.

Get more healthy cooking ideas in Well+Good’s Cook With Us group.