Ingredients with Measurements:
- 1 medium-sized zucchini (aehobak)
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Non-stick skillet or frying pan
Step-by-step instructions:
1. Cut the zucchini into thin slices, about 1/4 inch thick.
2. In a mixing bowl, combine the flour, water, salt, and black pepper. Mix well until there are no lumps.
3. Heat the vegetable oil in a non-stick skillet or frying pan over medium-high heat.
4. Dip each zucchini slice into the batter, making sure it is well coated.
5. Place the battered zucchini slices into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove from the pan and set aside.
6. In a small saucepan, combine the rice vinegar, brown sugar, soy sauce, ketchup, and cornstarch. Whisk until the cornstarch is dissolved.
7. Heat the saucepan over medium heat and bring the mixture to a boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thickens.
8. Pour the sweet and sour sauce over the fried zucchini slices and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
- Medium heat for the sauce
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 310
- Fat: 18g
- Carbohydrates: 33g
- Protein: 3g
- Sodium: 590mg
- Sugar: 22g
Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced onions or bell peppers to the batter for extra flavor and texture.
- Use other vegetables such as eggplant or sweet potato instead of zucchini.
- Add chopped garlic or ginger to the sweet and sour sauce for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the zucchini slices to ensure they are crispy and golden brown.
- Use a slotted spoon or tongs to remove the fried zucchini slices from the pan to avoid burning yourself.
- Double the recipe for a larger crowd.
Storage instructions:
- Store any leftover sweet and sour aehobakbuchimgae in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sweet and sour aehobakbuchimgae in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the sweet and sour aehobakbuchimgae on a platter with a garnish of chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve the sweet and sour aehobakbuchimgae with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Miso soup
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the sweet and sour sauce is too thin, add more cornstarch to thicken it.
Food safety advice:
- Make sure the oil is hot enough before frying the zucchini slices to avoid undercooked food.
- Use caution when handling hot oil to avoid burns.
Food history:
- Aehobakbuchimgae is a Korean dish made with zucchini and flour batter. It is a popular snack or side dish in Korean cuisine.
Flavor profiles:
- Sweet and sour, crispy, savory
Serving suggestions:
- Serve the sweet and sour aehobakbuchimgae as an appetizer or side dish with other Korean dishes.
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Region: Korean