Ingredients with Measurements:
- 1 medium-sized zucchini (aehobak), grated
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/4 cup kimchi, chopped
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick frying pan
Step-by-step instructions:
1. Grate the zucchini and squeeze out the excess water using a cheesecloth or paper towel.
2. In a mixing bowl, combine the grated zucchini, flour, water, chopped kimchi, egg, salt, and black pepper. Mix well until a batter is formed.
3. Heat the vegetable oil in a non-stick frying pan over medium heat.
4. Spoon the batter into the pan to form small pancakes. Cook for 2-3 minutes on each side or until golden brown.
5. Remove the pancakes from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- This recipe makes 8-10 small pancakes.
Nutritional information:
- Calories: 70 per pancake
- Fat: 4g
- Carbohydrates: 7g
- Protein: 2g
Substitutions for ingredients:
- You can substitute zucchini with any other type of squash or vegetable that can be grated.
- If you don't have kimchi, you can use any other type of pickled vegetable or sauerkraut.
Variations:
- You can add chopped scallions, garlic, or ginger to the batter for extra flavor.
- You can also add chopped shrimp or ground pork to the batter for a protein boost.
Tips and tricks:
- Make sure to squeeze out as much water as possible from the grated zucchini to prevent the pancakes from becoming too soggy.
- Use a non-stick frying pan to prevent the pancakes from sticking to the pan.
- Serve the pancakes hot with a dipping sauce made of soy sauce, vinegar, and chopped scallions.
Storage instructions:
- You can store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pancakes, place them in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pancakes on a platter with a dipping sauce and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- These pancakes go well with a side of steamed rice and a simple vegetable stir-fry.
Suggested side dishes:
- Steamed rice
- Vegetable stir-fry
Troubleshooting advice:
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are too thick, add more water to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
- Aehobakbuchimgae is a Korean dish made of grated zucchini and flour batter. It is a popular snack or side dish in Korea.
Flavor profiles:
- Aehobakbuchimgae with Kimchi has a savory and slightly spicy flavor from the kimchi.
Serving suggestions:
- Serve the pancakes hot with a dipping sauce made of soy sauce, vinegar, and chopped scallions.
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Region: Korean