Ingredients with Measurements:
- 2 cups grated zucchini
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
- 1 egg
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup pineapple chunks
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp vegetable oil
Special Equipment Needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, combine grated zucchini, all-purpose flour, cornstarch, salt, black pepper, water, and egg. Mix well until the batter is smooth.
2. Heat a non-stick skillet over medium-high heat. Add vegetable oil.
3. Scoop a spoonful of batter and drop it into the skillet. Flatten it with a spatula to form a pancake. Repeat until the skillet is filled with pancakes.
4. Cook the pancakes for 2-3 minutes on each side until they are golden brown. Remove the pancakes from the skillet and set them aside.
5. In the same skillet, add chopped onion, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until they are softened.
6. Add pineapple chunks, white vinegar, brown sugar, soy sauce, and ketchup. Stir well until the sauce is combined.
7. In a small bowl, mix cornstarch and water. Add the mixture to the skillet and stir well until the sauce thickens.
8. Add the pancakes to the skillet and coat them with the sweet and sour sauce.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the pancakes and stir-frying the vegetables
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 235
Total fat: 8g
Saturated fat: 1g
Cholesterol: 47mg
Sodium: 684mg
Total carbohydrates: 36g
Dietary fiber: 1g
Sugar: 19g
Protein: 5g
Substitutions for ingredients:
- Instead of zucchini, you can use carrots or sweet potatoes.
- Instead of white vinegar, you can use apple cider vinegar or rice vinegar.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of ketchup, you can use tomato paste or barbecue sauce.
Variations:
- You can add shrimp, chicken, or tofu to the recipe for added protein.
- You can add chopped garlic or ginger to the stir-fried vegetables for added flavor.
- You can add chili flakes or hot sauce to the sweet and sour sauce for a spicy kick.
Tips and Tricks:
- Make sure to squeeze out excess water from the grated zucchini before adding it to the batter.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in the oven while you prepare the sweet and sour sauce.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and vinegar.
Storage Instructions:
Store any leftover sweet and sour hobakjeon in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the sweet and sour hobakjeon in the microwave or oven until heated through.
Presentation Ideas:
Serve the sweet and sour hobakjeon on a platter with a garnish of chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
This recipe pairs well with steamed rice and stir-fried vegetables.
Suggested Side Dishes:
Steamed rice and stir-fried vegetables
Troubleshooting Advice:
- If the batter is too thick, add more water to thin it out.
- If the pancakes are too thin and break apart easily, add more flour and cornstarch to the batter.
- If the sweet and sour sauce is too thick, add more water to thin it out.
Food Safety Advice:
Make sure to cook the pancakes and stir-fried vegetables thoroughly to prevent any foodborne illnesses.
Food History:
Hobakjeon is a Korean pancake made with grated zucchini. It is a popular dish in Korea, especially during the summer months when zucchini is in season.
Flavor Profiles:
This recipe has a sweet and sour flavor with a crispy texture from the pancakes.
Serving Suggestions:
Serve the sweet and sour hobakjeon as a main dish for lunch or dinner.
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Region: Korean