Ingredients with Measurements:
- 1 medium-sized zucchini (aehobak), grated
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1/2 cup chopped seafood (shrimp, squid, or crab meat)
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Grater
Step-by-step instructions:
1. Grate the zucchini and squeeze out any excess water.
2. In a mixing bowl, combine the grated zucchini, flour, cornstarch, salt, and black pepper.
3. Gradually add water to the mixture and stir until well combined.
4. Add the chopped seafood to the mixture and stir until evenly distributed.
5. Heat the vegetable oil in a non-stick frying pan over medium heat.
6. Scoop a spoonful of the mixture and drop it onto the frying pan. Flatten it with a spatula to form a pancake shape.
7. Fry the pancake for 2-3 minutes on each side or until golden brown.
8. Repeat the process until all the mixture is used up.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 25g
Protein: 8g
Sodium: 300mg
Substitutions for ingredients:
- Zucchini can be substituted with other vegetables such as carrots or potatoes.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
- Seafood can be substituted with chicken or pork.
Variations:
- Add chopped scallions or onions for extra flavor.
- Add chopped chili peppers for a spicy kick.
- Make mini pancakes for a party appetizer.
Tips and tricks:
- Squeeze out as much water as possible from the grated zucchini to prevent the pancake from being too watery.
- Use a non-stick frying pan to prevent the pancake from sticking.
- Serve the pancake immediately after cooking to maintain its crispiness.
Storage instructions:
Store any 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 your favorite dipping sauce and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds
Pairings:
Serve with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
Steamed rice and vegetable stir-fry
Troubleshooting advice:
- If the pancake is too watery, add more flour and cornstarch to the mixture.
- If the pancake is too dry, add more water to the mixture.
Food safety advice:
- Make sure the seafood is cooked thoroughly before adding it to the mixture.
- Wash your hands and utensils thoroughly before and after handling raw seafood.
Food history:
Aehobakbuchimgae is a popular Korean pancake made with grated zucchini and flour. It is a common street food in Korea and is often served as a side dish or appetizer.
Flavor profiles:
Savory, crispy, and slightly sweet
Serving suggestions:
Serve hot with your favorite dipping sauce and a side of steamed rice.
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Region: Korean