Ingredients with Measurements:
- 1 small zucchini (aehobak), grated
- 1/2 cup firm tofu, crumbled
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup water
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, combine the grated zucchini, crumbled tofu, flour, cornstarch, water, beaten egg, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
3. Using a tablespoon, scoop the zucchini-tofu mixture and drop it onto the skillet, flattening it slightly with the back of the spoon.
4. Cook the aehobakbuchimgae for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove the aehobakbuchimgae from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 8-10 pieces
Nutritional information:
Calories: 80
Fat: 5g
Carbohydrates: 7g
Protein: 3g
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- Instead of zucchini, you can use other types of squash or vegetables such as carrots, sweet potatoes, or onions.
- Instead of firm tofu, you can use soft tofu or ground meat.
Variations:
- Add chopped scallions or cilantro to the mixture for extra flavor.
- Make mini aehobakbuchimgae by using a teaspoon instead of a tablespoon to scoop the mixture.
- Make a vegan version by omitting the egg and using a plant-based milk instead of water.
Tips and tricks:
- Squeeze out any excess water from the grated zucchini before mixing it with the other ingredients to prevent the aehobakbuchimgae from becoming too watery.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the aehobakbuchimgae from sticking to the pan.
- Serve the aehobakbuchimgae immediately after cooking to ensure that they stay crispy.
Storage instructions:
- Store any leftover aehobakbuchimgae in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the aehobakbuchimgae, place them on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the aehobakbuchimgae on a platter with a variety of dipping sauces such as soy sauce, sweet chili sauce, or sriracha mayo.
- Garnish the aehobakbuchimgae with sesame seeds or chopped scallions for added texture and flavor.
Garnishes:
- Sesame seeds
- Chopped scallions
- Cilantro
Pairings:
- Serve the aehobakbuchimgae with steamed rice and a side of kimchi for a complete Korean meal.
Suggested side dishes:
- Kimchi
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the aehobakbuchimgae are too watery, add more flour and cornstarch to the mixture until it thickens.
- If the aehobakbuchimgae are not crispy enough, increase the heat and cook them for a few more minutes on each side.
Food safety advice:
- Make sure to cook the aehobakbuchimgae thoroughly to prevent any foodborne illnesses.
Food history:
- Aehobakbuchimgae is a popular Korean dish made with grated zucchini and other ingredients such as tofu or ground meat. It is often served as a side dish or as a snack.
Flavor profiles:
- Aehobakbuchimgae has a crispy texture on the outside and a soft and savory filling on the inside. It is slightly sweet and salty with a hint of garlic.
Serving suggestions:
- Serve the aehobakbuchimgae as an appetizer or as a side dish to a Korean meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean