KOREAN HOBAK JEON (ZUCCHINI PANCAKES/FRITTERS)

KOREAN HOBAK JEON (ZUCCHINI PANCAKES/FRITTERS) image

Yield 2 pancakes

Number Of Ingredients 13

1 large hobak (zucchini), julienned or cut into matchstick pieces
1 carrot, peeled and grated
1/2 cup all-purpose flour
1/2 cup buchim garu, Korean Pancake Mix (if unavailable use all flour)
1 cup water
2 tbsp olive or vegetable oil
For Dipping Sauce:
2 tbsp light soy sauce
1 tsp apple cider vinegar (regular vinegar okay)
1/2 tsp sugar
sprinkle gochugaru (red pepper flakes)
green onion, thin slices
sprinkle toasted sesame seeds

Steps:

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.