Ingredients with Measurements:
- 1 medium-sized zucchini
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. Wash and dry the zucchini. Cut off the ends and slice it into thin rounds.
2. In a mixing bowl, whisk together the flour, water, egg, minced garlic, salt, and black pepper until smooth.
3. Add the sliced zucchini to the batter and mix until each slice is coated.
4. Heat the vegetable oil in a non-stick skillet or griddle over medium-high heat.
5. Using a spoon or fork, take out each zucchini slice from the batter and place it onto the skillet. Make sure to shake off any excess batter before placing it onto the skillet.
6. Cook the zucchini slices for 2-3 minutes on each side or until golden brown.
7. Remove the cooked zucchini slices from the skillet and place them onto a plate lined with paper towels to absorb any excess oil.
8. Serve the Hobakjeon with Garlic hot with your favorite dipping sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- This recipe makes 2-3 servings.
Nutritional information:
- Calories: 225
- Fat: 11g
- Carbohydrates: 26g
- Protein: 6g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Cornstarch can be used instead of flour for a crispier texture.
- Garlic powder can be used instead of minced garlic.
Variations:
- Add chopped scallions or onions to the batter for extra flavor.
- Use other vegetables such as eggplant, sweet potato, or mushrooms instead of zucchini.
- Add spices such as cumin, paprika, or chili powder to the batter for a spicy kick.
Tips and tricks:
- Make sure to shake off any excess batter before placing the zucchini slices onto the skillet to prevent them from sticking together.
- Use a non-stick skillet or griddle to prevent the Hobakjeon from sticking to the pan.
- Serve the Hobakjeon hot for the best taste and texture.
Storage instructions:
- Store any leftover Hobakjeon in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the Hobakjeon, place it onto a baking sheet and bake in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Hobakjeon on a platter with your favorite dipping sauce.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve the Hobakjeon with Garlic with a side of steamed rice or noodles.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Steamed rice or noodles
- Cucumber salad
- Kimchi
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the Hobakjeon is sticking to the skillet, add more oil to the pan.
Food safety advice:
- Make sure to wash and dry the zucchini thoroughly before slicing it.
- Use a clean and dry mixing bowl and utensils when making the batter.
Food history:
- Hobakjeon is a traditional Korean dish made with zucchini and flour batter. It is often served as a side dish or appetizer.
Flavor profiles:
- The Hobakjeon with Garlic has a crispy texture on the outside and a soft and tender texture on the inside. It has a savory and slightly garlicky flavor.
Serving suggestions:
- Serve the Hobakjeon with Garlic as a side dish or appetizer.
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Region: Korean