Korean Hobak Jeon (zucchini Pancake)From oliviajasonkim 4 years ago
- Servings: 2 people shopping list
- Prep time: 10 minutes shopping list
- Cook time: 15 minutes (2 pancakes) shopping list
- Ingredients: shopping list
- 1 large hobak (zucchini), julienned or cut into matchstick pieces shopping list
- 1 carrot, peeled and grated shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup buchim garu, Korean pancake mix (if unavailable use all flour) shopping list
- 1 cup water shopping list
- 2 tbsp olive or vegetable oil shopping list
- For Dipping Sauce: shopping list
- 2 tbsp light soy sauce shopping list
- 1 tsp apple cider vinegar (regular vinegar okay) shopping list
- 1/2 tsp sugar shopping list
- sprinkle gochugaru (red pepper flakes) shopping list
- green onion, thin slices shopping list
- sprinkle toasted sesame seeds shopping list
How to make it
- Wash and then cut zucchini into matchstick pieces (see pics above). Peel and julienne carrots or grate for smaller pieces. Set aside in a large mixing bowl.
- Combine ingredients (minus the dipping sauce) together in the mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter, so adjust the amount of flour and water accordingly.
- Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned.
- Meanwhile, mix the ingredients for the dipping sauce and set aside. Sliced/diced green onions, onions, green or red peppers are common ingredients for the dipping sauce.
- Transfer to a paper-lined plate to remove excess oil and let cool for a few minutes. Plate whole or cut pancakes into desired pieces with the dipping sauce. Enjoy
- *Like with many Korean pancakes, be sure to use a generous amount of oil when frying, the pancakes don't stick to the pan and allows even cooking. There is nothing worse than torn/ripped pancakes unless the recipe calls for it.
The Cookoliviajasonkim Madison, Wisconsin
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