Pairs well with Zucchini Pancakes (애호박채전)
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Zucchini Pancakes (애호박채전)
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A simple and light Korean-style zucchini pancake made with thinly sliced zucchini coated in whole wheat flour and pan-fried until crispy outside and tender inside. Served with a tangy soy-vinegar dipping sauce.
00:10:00 total
Serves 2
easy
Sides / Appetizer
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Ingredients
- zucchini - 1 (thinly sliced into long strips)
- onion - 1/2 (thinly sliced)
- salt - 1/2 teaspoon (for seasoning zucchini)
- whole wheat flour - 1 cup (for coating)
- cooking oil - about 1 tablespoon (for pan-frying)
- soy sauce - 1 tablespoon (for dipping sauce)
- vinegar - 1 tablespoon (for dipping sauce)
- water - 1/2 tablespoon (for dipping sauce)
- cheongyang chili pepper - 1/2 (finely chopped, for dipping sauce)
- sesame seeds - a pinch (for dipping sauce garnish)
Instructions
- Prepare vegetables: Use a mandoline or vegetable peeler to slice the zucchini into long thin strips. Thinly slice the onion.
- Mix batter: Lightly toss the zucchini with salt. Add the sliced onion and whole wheat flour, then mix gently to coat evenly.
- Pan-fry pancakes: Heat a pan over low heat and add cooking oil. Spread the zucchini mixture evenly in the pan. Cook for about 5 minutes on each side until golden brown and crispy.
- Make dipping sauce: In a small bowl, combine soy sauce, vinegar, water, chopped chili pepper, and sesame seeds. Mix well.
- Serve: Transfer the pancakes to a plate and serve with the dipping sauce.
