Name: Korean Zucchini Pancake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 medium zucchini, grated (about 2 cups); 1/2 teaspoon salt; 4 scallions, finely chopped; 1 small onion, thinly sliced; 1 small carrot, julienned (optional); 1 cup all-purpose flour; 1/4 cup rice flour (for extra crispiness); 1 large egg, beaten; 1 cup cold water (approximately); 1 tablespoon sesame oil; 3 tablespoons vegetable oil for frying; For dipping sauce: 3 tablespoons soy sauce; For dipping sauce: 1 tablespoon rice vinegar; For dipping sauce: 1 teaspoon toasted sesame seeds; For dipping sauce: 1/2 teaspoon gochugaru (Korean red pepper flakes, optional)

Instructions

Prepare the zucchini

Grate the zucchini and place in a colander. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes. Squeeze out excess moisture using your hands or a clean kitchen towel.
Mix the batter

In a large bowl, combine the all-purpose flour and rice flour. Add the beaten egg, sesame oil, and gradually add cold water while stirring until you achieve a consistency similar to pancake batter.
Add vegetables

Fold in the drained zucchini, chopped scallions, sliced onion, and julienned carrot (if using) into the batter. Mix gently until all vegetables are evenly coated.
Prepare the dipping sauce

In a small bowl, combine soy sauce, rice vinegar, toasted sesame seeds, and gochugaru (if using). Mix well and set aside.
Cook the pancakes

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Ladle about 1/4 cup of the batter into the pan and spread it into a circle about 4-5 inches in diameter and 1/4 inch thick.
Crisp the pancakes

Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook for another 2-3 minutes until the other side is also golden brown. Add more oil as needed between batches.
Drain and serve

Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Cut into quarters for easier serving. Serve immediately while hot and crispy with the dipping sauce on the side.

Korean Zucchini Pancake

Ingredients

Instructions

Nutritional Information