As I've said before, I *love* Korean food. Especially snack-y things like these pancakes which are quick, easy, vegetarian, and so summery with the zucchini squash.
Korean Squash Pancake: Hobakjeon
makes: 1 12 in. pancake (1 - 2 servings)
- 2 medium zucchini (or other summer squash), shredded
- 1 tbsp. salt
- 4 tbsp. finely diced onion
- 2 tbsp. minced cilantro
- 1 tbsp. minced Thai green chile (optional)
- 1 tbsp. fish sauce (or 1 tsp. salt)
- 1/2 cup AP flour (or a mix of rice flours, or your favourite gluten-free flour mix)
- 1/2 cup water
- 4 tbsp. oil
Soy Dipping Sauce: here
- In a bowl, mix the salt and shredded zucchini and set aside for 15 - 30 minutes.
- The zucchini will release a lot of water - drain the zucchini. Squeeze well by the fistful to remove all the water from the zucchini and place in a large bowl.
- To the zucchini, add all the other ingredients to make a thick batter. If the batter is too dry, add water 1 tbsp. at a time till you have a thick batter.
- Over medium heat, heat the oil in a 12 in. skillet and swirl to evenly coat the skillet. Add the zucchini batter and spread evenly into a large pancake.
- After the edges have browned and crisped up, lift an edge to let the oil under the pancake to crisp up the center and cook for 4 - 5 minutes.
- Flip the pancake over and cook for 3 - 4 minutes.
- Flip the pancake over again and cook for an additional 2 - 3 minutes.
- Transfer to a plate or cutting board and cut into 6 wedges. Serve with kimchi or soy dipping sauce.