Ingredients with Measurements:
- 1 small zucchini, grated
- 1 small carrot, grated
- 1 small onion, finely chopped
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a mixing bowl, combine grated zucchini, grated carrot, and finely chopped onion.
2. Add all-purpose flour, water, egg, salt, and black pepper to the bowl. Mix well until the batter is smooth.
3. Heat a non-stick skillet over medium-high heat and add vegetable oil.
4. Spoon the batter onto the skillet to form small pancakes, about 3 inches in diameter.
5. Cook for 2-3 minutes on each side until golden brown.
6. Repeat until all the batter is used up.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 small pancakes
Nutritional information:
Calories per serving: 70
Total fat: 4g
Saturated fat: 1g
Cholesterol: 25mg
Sodium: 150mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 1g
Protein: 2g
Substitutions for ingredients:
- You can substitute zucchini with yellow squash or any other summer squash.
- You can substitute all-purpose flour with rice flour or cornstarch for a gluten-free version.
Variations:
- Add chopped scallions or garlic to the batter for extra flavor.
- Add chopped shrimp or ground pork to the batter for a protein boost.
- Use different vegetables such as sweet potato, kale, or spinach.
Tips and tricks:
- Squeeze out any excess moisture from the grated vegetables before adding them to the batter to prevent the pancakes from becoming soggy.
- Use a non-stick skillet to prevent the pancakes from sticking to the pan.
- Serve with a dipping sauce such as soy sauce, sweet chili sauce, or sriracha.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, or sesame seeds.
Pairings:
Serve with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice, cucumber salad, or kimchi.
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.
- If the pancakes are sticking to the pan, add more oil to the skillet.
Food safety advice:
Make sure to cook the pancakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Aehobakbuchimgae is a Korean pancake made with grated zucchini and other vegetables. It is a popular snack or side dish in Korean cuisine.
Flavor profiles:
Savory, slightly sweet, and crispy.
Serving suggestions:
Serve hot as a snack or side dish.
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