Ingredients with Measurements:
- 1 medium-sized zucchini (aehobak), grated
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup water
- 1 egg
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon gochujang (Korean red pepper paste)
- 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 frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the grated zucchini, all-purpose flour, cornstarch, water, egg, green onions, garlic, gochujang, soy sauce, sesame oil, salt, and black pepper. Mix well until the batter is smooth.
2. Heat a non-stick frying pan over medium heat and add enough vegetable oil to coat the bottom of the pan.
3. Using a spoon, drop the batter onto the frying pan and spread it out to form a thin pancake. Cook for 2-3 minutes on each side or until golden brown and crispy.
4. Repeat the process until all the batter is used up.
5. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 1g
Cholesterol: 47mg
Sodium: 500mg
Total carbohydrates: 24g
Dietary fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Zucchini can be substituted with other vegetables such as carrots or sweet potatoes.
- All-purpose flour can be substituted with rice flour or chickpea flour.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Gochujang can be substituted with any other spicy sauce.
Variations:
- Add chopped shrimp or ground pork to the batter for extra protein.
- Add chopped kimchi or pickled vegetables for extra flavor.
- Make mini pancakes by using a tablespoon to drop the batter onto the frying pan.
Tips and tricks:
- Squeeze out any excess water from the grated zucchini before adding it to the batter.
- Use a non-stick frying pan to prevent the pancakes from sticking.
- Serve the pancakes immediately to maintain their 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:
Arrange the pancakes on a platter and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions, sesame seeds
Pairings:
Serve with soy sauce, vinegar, or any other dipping sauce of your choice.
Suggested side dishes:
Steamed rice, Korean-style pickled vegetables, or a simple green salad.
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more flour to the batter.
Food safety advice:
- Make sure the oil is hot enough before adding the batter to prevent the pancakes from absorbing too much oil.
- Use a thermometer to check the temperature of the oil. The ideal temperature for frying is between 350°F and 375°F.
Food history:
Aehobakbuchimgae is a popular Korean pancake made with grated zucchini and flour. It is a simple and delicious dish that can be enjoyed as a snack or side dish.
Flavor profiles:
Savory, spicy, 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