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Hobakjun




Source of Recipe


Paul Manthe-Community Food Co Op, Bellingham WA


List of Ingredients




1 pound kabocha squash, seeded and peeled
1/2 C kimchi, drained and chopped
5 green onions, sliced
1 egg
3 T rice flour
1 T salt

Recipe



Grate the squash into shreds. Toss together with remaining ingredients until well incorporated.
Heat a large skillet on medium high heat. Add a tablespoon or 2 of vegetable oil.
Take one quarter of the mixture and form into a ball. Drop this into the center of the pan and flatten with a spatula to about one quarter inch thickness.
Fry until crisp and brown around the edges. Turn and brown the other side until done. Repeat with remaining mixture.
To serve, cut into bite sized pieces and serve with either Gochujang (Korean hot pepper sauce), or a dipping sauce of equal parts rice vinegar, tamari and sesame oil.