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Zucchini Pancakes (Hobak Jun)




Source of Recipe


Korea


List of Ingredients




1 1/2 cups zucchini, julienned (approximately 1 small zucchini)
3/8 cup flour
1/8 cup rice flour
1/2 teaspoon salt
1/2 cup cold water
Sesame oil
Canola oil



Recipe



Begin by julienning a small zucchini.

Next, place the zucchini strips into a bowl and add in the flours, salt, and water. Combine well with a spoon.

Pour 2 tablespoons of canola oil onto a heated, non-stick pan. Spread 1/4 cup of batter evenly and thinly onto the pan. When the bottom of the pancake starts to set (approximately 1 to 2 minutes), add 1 tablespoon of sesame oil into the pan, along the edge of the pancake. Tilt and shake the pan so that the sesame oil spreads underneath the pancake.

Cook for another minute until the bottom turns light golden brown and crispy, then turn over the pancake with a spatula. Cook for another 1 to 2 minutes.

Transfer the pancake to a paper towel-lined plate. Serve hot with Korean dipping sauce

Makes 1 large pancake or 3 medium-size pancakes. This recipe easily doubles or triples

Seasoned soy sauce
Yangnyum Ganjang

Yield: Makes 1/2 cup

Ingredients
4 tablespoons soy sauce
1 green onion, finely chopped
2 garlic cloves, minced
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1/2 tablespoon chili powder
1/2 teaspoon black pepper (optional)

How To Make
1. Combine all ingredients in a small bowl.
2. If serving as a dipping sauce, serve in small individual bowls. Leftovers can be stored in the refrigerator in a tightly sealed container for about a week.