Korean Hobak Jeon (Zucchini Pancake)


2 tbsp

For Dipping Sauce:2 tbsp Kikkoman Soy Sce (less Sodium)

For Dipping Sauce:1 tsp Vinegar (s)

For Dipping Sauce:1/2 tsp C&h Pure Cane Sugar

For Dipping Sauce:sprinkle Crushed Red Chili Pepper

For Dipping Sauce:sprinkle Jhc White Sesame Seed

1 large hobak (zucchini), julienned

1 carrot, peeled and grated

1/2 cup all -purpose flour

1/2 cup buchim garu, Korean Pancake Mix

1 cup water

green onion, thin slices

Cooking Instructions

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 non-stick frying pan on med-high & add generous amount olive oil. When hot, pour half of batter evenly over pan. Cook for 7, 8 mins or until bottom & it edge are brown. Carefully flip over & cook for about 5 more mins or 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

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