Kongdak (Spicy Braised Chicken with Bean Sprouts)
Spicy braised chicken with bean sprouts.
📝 Editor's Notes
The Young Radish Pancake (Yeolmu-jeon - 열무전) we're introducing today is a delightful savory pancake that harmonizes the crispness and savory taste of young radish with the umami of imitation crab meat.
A key feature is the finely julienned young radish, which reduces bitterness and enhances its fragrant aroma.
The cooking process is simple, making it easy for beginner cooks to try, and its mild flavor appeals to children, making it a great meal for the whole family.
Made with fresh young radish in warm spring or summer, it becomes even more delicious—an excellent light and clean meal or snack.
🛒 Ingredient Tips
For young radish, choose those with fresh, green leaves that aren't wilted and stems that aren't too thick.
Thin and tender stems ensure a pleasant texture without being stringy when cooked.
After purchasing, wrap them in newspaper and store them in the refrigerator to maintain freshness.
For imitation crab meat, select pieces that have distinct fibers when torn and are not too mushy.
Egg freshness is important, so always check the expiration date.
Red chili peppers are added for color, so if you don't like too much spice, you can omit them or substitute with bell peppers.
🔄 Substitution Guide
Instead of young radish, you can finely chop and add spinach, chives, or zucchini for a delicious twist.
Spinach adds a tender texture and sweetness, while chives bring a fragrant aroma.
Zucchini offers a pleasant crispness and a hint of sweetness.
If imitation crab meat (게맛살 - gemat-sal) is unavailable, shredded canned tuna or chicken breast can be used instead.
Tuna will add a savory flavor, and chicken breast will provide a lean taste and boost protein content.
However, note that the unique umami flavor of imitation crab meat might be slightly reduced.
If you don't have eggs, you can adjust the batter consistency with a little starch or pancake mix and water, but adding eggs significantly enhances the savory flavor and tenderness of the pancake.
🥘 Ingredients
👨🍳 Cooking Points
The first key point for this Young Radish Pancake (Yeolmu-jeon - 열무전) is how finely you slice the young radish.
Finely julienned young radish blends well with the batter, making it more appealing even to children.
The second point is the batter consistency: if there are too many eggs, it becomes watery, and if too few, the ingredients won't hold together well, so make sure to mix thoroughly with 2 eggs.
Finally, heat control is crucial when cooking the pancakes.
Heat the pan sufficiently over medium heat before adding the batter, then cook over low to medium heat, flipping occasionally, until golden brown and cooked through to prevent burning and ensure even cooking.
Making them bite-sized also makes them easier to flip and eat.
👨🍳 Directions
Blanch 1.3 lbs of chicken in water (this step helps remove gamey odors and impurities).
Chop 1 stalk of green onion and 1 onion. Mix 1/2 cup soy sauce, 1/2 cup mirin, and 1/2 cup gochugaru (Korean chili powder) to make the seasoning sauce.
Add the blanched chicken, chopped onion, green onion, and seasoning sauce to a pot and stir-fry.
Add 2 cups of water, a few microwaved potatoes (e.g., new potatoes for spicy braised dishes), and 1 tbsp minced garlic, then bring to a boil.
Add 1 Haetongnyeong Yuksuhanal Kal-kalhan Mat (Spicy Broth Cube) and bring to a boil (you can also use other broth cubes or cheongyang gochu (청양고추 - Korean green chilies) instead).
Finally, add 3.5 oz of bean sprouts and stir-fry until softened.
Garnish with chives and toasted sesame seeds.
Transfer the finished braised chicken to a serving dish.
💡 Tips
Adding Haetongnyeong Yuksuhanal Kal-kalhan Mat (Spicy Broth Cube) gives a delicious spicy flavor even when cheongyang gochu (Korean green chilies) are not available.
It's delicious to scoop out some of the broth and mix it with rice.
📦 Storage & Reuse
Leftover Young Radish Pancakes (Yeolmu-jeon - 열무전) can be stored in an airtight container in the refrigerator for 2-3 days, keeping them fresh.
For longer storage, portion them into individual servings, wrap them in plastic wrap, and freeze.
They can be stored in the freezer for about 2 weeks.
To reheat, warm them slightly in the microwave or pan-fry them over low heat until golden brown to enjoy them as if freshly made.
If you have leftover young radish or imitation crab meat, the young radish can be added to doenjang jjigae (된장찌개 - soybean paste stew) for a refreshing taste or used as an ingredient for bibimbap (비빔밥 - mixed rice).
Imitation crab meat works well in salads or kimbap (김밥 - seaweed rice rolls).
🥢 Who This Is For
This Young Radish Pancake (Yeolmu-jeon - 열무전) is excellent as a nutritious snack for children.
Finely sliced young radish makes it enjoyable even for kids who usually dislike vegetables.
It's also a great accompaniment to makgeolli (막걸리 - Korean rice wine) on a rainy day, or perfect as a simple brunch item or a side dish for lunchboxes.
Served with warm rice, it's a satisfying meal, and a light soy sauce dipping sauce will enhance its rich flavors.
Pairing it with refreshing dongchimi (동치미 - radish water kimchi) or oisobagi (오이소박이 - cucumber kimchi) will complete a traditional Korean table setting.
🔥 Nutrition Info
This Young Radish Pancake (Yeolmu-jeon - 열무전) recipe is estimated to be approximately 150-200 kcal per serving.
You can expect to consume about 8-12g of protein from eggs and imitation crab meat, about 8-12g of fat from eggs and cooking oil, and about 5-8g of carbohydrates from young radish.
Young radish is rich in minerals such as vitamins A and C, calcium, and potassium, which help boost immunity and promote bone health.
Eggs are considered a complete food, containing protein and various vitamins and minerals, making them excellent for nutritional balance.
Imitation crab meat contributes to protein intake but may contain sodium, so please keep that in mind.
This is a healthy dish that provides a balanced intake of vegetables and protein.
💬 Comments
No comments yet. Be the first to comment!