KOREAN SQUASH PANCAKE: HOBAKJEON

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)

Pancake:

- 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

1. In a bowl, mix the salt and shredded zucchini and set aside for 15 - 30 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Flip the pancake over and cook for 3 - 4 minutes.
7. Flip the pancake over again and cook for an additional 2 - 3 minutes.
8. Transfer to a plate or cutting board and cut into 6 wedges. Serve with kimchi or soy dipping sauce.

KOREAN GREEN PEPPER PANCAKE: GOCHUJEON

I love Korean food... all the various types of kimchi, banchan, stews, rice dishes, porridge (jook), dumplings (mandu), pancakes (jeon), and everything else.

Korean pancakes are a favourite snack - there are many varieties, they are a total snap to make, and go with everything including themselves! I love whipping them up when I'm tall on hunger and short on time, especially on those Friday nights at the end of a long week when I don't feel like slaving over dinner and just want a drink or two with a delish snack. There are so many kinds of Korean pancakes - seafood, meat, squash, potatoes, mung beans, and green peppers, like the ones here.

Korean peppers (in the photo above) are mild and fresh tasting with a crisp texture. If you can't find them in your grocery store, use capsicum or a mix of capsicum and deseeded jalapeños. Capsicum and jalapeños have a thicker skin than Korean peppers, but they'll work in this recipe. Korean peppers are not spicy so if you want a spicy pancake, add a minced serrano, Thai chile, or green chile de arbol to the batter.

(Fun fact: Chiles de arbol - dried red or fresh green - are the variety commonly used in Indian cooking!)

Adapted from here.
Korean Green Pepper Pancake: Gochujeon
makes: 1 12 in. pancake (serves 1 - 2 people)

Pancake:
- 1 cup chopped Korean green peppers (~4 - 5 peppers)
- 4 tbsp. finely diced onion
- 2 tbsp. minced cilantro
- 1 tbsp. fish sauce (or 1 tsp. salt)
- 1 tbsp. chopped Thai chile or other spicy green chile (optional)
- 1/2 cup AP flour (or a mix of rice flours, or your favourite all purpose gluten-free flour)
- 1/2 cup water
- 4 tbsp. oil

Soy Dipping Sauce - Mix in a small bowl: 
- 4 tbsp. soy sauce (or gluten-free soy sauce: tamari)
- 2 tbsp. rice vinegar (unseasoned)
- 1 tsp. sesame oil
- 1/4 tsp. sugar
- 1 small clove garlic, minced
- 2 tbsp. finely minced onion
- 1 tbsp. finely minced red or green Thai chile pepper
- 1 tsp. toasted sesame seeds

1. Put all the ingredients in a large bowl and mix well into a thick batter. If the batter is dry, add water 1 tbsp. at a time till you have a thick batter, but don't make the batter too watery.
2. Heat the oil a 12 in. skillet and swirl around to evenly coat the skillet.
3. Pour the batter into the skillet and use a spoon to flatten into a pancake.
4. Cook till the edges brown and crisp up, then lift an edge of the pancake to let the oil get under the pancake so the centre can crisp up too.
5. Once the pancake edges are firm, flip the pancake over and cook for 3 - 4 minutes until the pancake is fully cooked to the centre.
6. Flip over once more and cook for 2 - 3 min. then transfer to a plate or cutting board.
7. Cut into 6 wedges and serve with any kind of kimchi, soy dipping sauce, or both.