Ingredients with Measurements:
- 1 medium zucchini (aehobak), grated
- 1/2 pound ground pork
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated zucchini, ground pork, flour, water, scallions, garlic, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Heat a non-stick skillet or griddle over medium-high heat. Add enough vegetable oil to coat the bottom of the pan.
3. Using a 1/4 cup measuring cup, scoop the zucchini-pork mixture onto the hot pan. Flatten the mixture with a spatula to form a thin pancake.
4. Fry the pancake for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove the pancake from the pan and place it on a paper towel-lined plate to drain excess oil.
6. Repeat steps 3-5 until all the zucchini-pork mixture is used up.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Medium-high heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 150 per pancake
- Fat: 10g
- Carbohydrates: 8g
- Protein: 7g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground pork.
- Cornstarch can be used instead of flour for a gluten-free option.
- Chopped onions can be used instead of scallions.
Variations:
- Add chopped vegetables such as carrots, bell peppers, or mushrooms to the zucchini-pork mixture.
- Substitute the zucchini with other vegetables such as sweet potatoes, butternut squash, or broccoli.
Tips and tricks:
- Squeeze out excess water from the grated zucchini to prevent the pancakes from becoming too soggy.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking to the pan.
- Serve the pancakes hot with dipping sauce such as soy sauce or sweet chili sauce.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes 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 dipping sauce in the center.
- Garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Kimchi
Troubleshooting advice:
- If the pancakes are too soggy, add more flour to the mixture.
- If the pancakes are too dry, add more water to the mixture.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Aehobakbuchimgae is a popular Korean pancake made with grated zucchini and other ingredients such as ground pork, flour, and scallions. It is often served as a side dish or appetizer.
Flavor profiles:
- Aehobakbuchimgae has a savory and slightly sweet flavor from the ground pork and zucchini. The scallions and garlic add a subtle onion and garlic flavor, while the soy sauce and sesame oil provide a nutty and umami taste.
Serving suggestions:
- Serve the pancakes hot with dipping sauce and garnishes.
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Region: Korean