Steps

1. Peel and julienne the daikon radish.
   🕒 00:55
2. Place 200g of julienned daikon in a bowl, add 1/4 tsp salt, and knead to salt-cure. Let it sit for about 5 minutes. (Key Tip!) Salting the daikon prevents the batter from becoming sticky and helps it cook through while retaining its texture.
   🕒 01:05
3. Finely chop the pork slices into 1cm pieces.
   🕒 01:22
4. Firmly squeeze out the moisture from the salt-cured daikon with your hands and transfer it to another bowl.
   🕒 01:38
5. Add 2 tbsp all-purpose flour, 2 tbsp potato starch, 1 tsp chicken bouillon powder, and 20g chopped scallions to the bowl with the squeezed daikon. Mix until the dry ingredients are evenly distributed.
   🕒 01:51
6. Add 1 beaten egg and mix everything together.
   🕒 02:11
7. Heat oil in a frying pan over medium heat. Add the chopped pork slices and stir-fry while breaking them apart. (Key Tip!) Stir-frying the pork slices before adding them to the batter ensures they are fully cooked and infuses the batter with their flavor.
   🕒 02:23
8. Add the cooked pork slices to the daikon batter bowl and mix well.
   🕒 02:45
9. Heat the frying pan over medium heat and add oil if necessary.
   🕒 02:55
10. Pour the mixed batter into the frying pan, shape it into a flat circle about 24cm in diameter, and cook until a golden-brown crust forms.
    🕒 03:01
11. Once the bottom is browned and the batter can slide easily, carefully transfer it to a plate.
    🕒 03:16
12. Cover the frying pan with the plate, flip the griddle cake, and return it to the pan. Reshape it into a circle using a spatula.
    🕒 03:23
13. Cover with a lid and steam-fry over low to medium heat for 3 minutes.
    🕒 03:36
14. Drizzle a small amount of sesame oil around the edges and let it coat the surface. Pan-fry until crispy. (Key Tip!) The sesame oil crisps the surface and adds a wonderful aroma.
    🕒 03:50
15. Cut into desired serving sizes and plate.
    🕒 04:08