Sunday, February 6, 2011

Hobak Jeon – Korean Zucchini Pancakes


  • 1½ cups zucchini, julienned (approximately 1 small zucchini)
  • ½ cup flour
  • ½ teaspoon salt
  • ½ cup water
  • Sesame oil
  • Vegetable oil
  1. Begin by julienning a small zucchini.
  2. Next, place the zucchini strips into a bowl and add in the flour, salt, and water. Combine well with a spoon. [I used a Szechuan peppercorn-infused salt, hence the dark brown flakes.]
  3. Pour 2 tablespoons of vegetable oil onto a heated, non-stick pan. Spread 1/4 cup of batter evenly and thinly onto the pan. When the bottom of the pancake starts to set (approximately 1 to 2 minutes), add 1 tablespoon of sesame oil into the pan, along the edge of the pancake. Tilt and shake the pan so that the sesame oil spreads underneath the pancake.
  4. Cook for another minute until the bottom turns light golden brown and crispy, then turn over the pancake with a spatula. Cook for another 1 to 2 minutes.
  5. Transfer the pancake to a paper towel-line plate. Serve hot with nước chấm chay or Korean dipping sauce (combine 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon chopped onion, 1 clove of minced garlic, and 1 sliced green chili pepper).