Korean zucchini pancakes with sesame oil
Enjoy a delightful twist on traditional pancakes with this Korean zucchini pancake recipe. Made with fresh zucchini, whole-grain wheat flour, and a touch of sesame oil, these savory pancakes are crispy on the outside and tender on the inside. Perfect as a snack or a side dish, they're sure to bring a burst of flavor to your table!
Cook time 15 min
Prep time 15 min
Ingredients:
1.50 cups zucchini1/2 cup whole-grain wheat flour
1/2 tsp salt
1/2 cup water
2 tbsp vegetable oil
1 tbsp sesame oil
Korean zucchini pancakes, also known as Hobak Buchim or Hobak Jeon, are a delicious and easy-to-make dish that highlights the fresh flavor of zucchini. These savory pancakes are a popular side dish or appetizer in Korean cuisine and are enjoyed for their crispy texture and subtle nutty flavor from sesame oil. They're perfect for a light meal or a tasty snack.
Instructions:
- In a medium-sized mixing bowl, combine the whole-grain wheat flour and salt.
- Mix well to evenly distribute the salt throughout the flour.
- Add the grated zucchini to the bowl with the flour and salt mixture.
- Pour in the water gradually while stirring.
- Stir the mixture until it forms a cohesive batter. The batter should be well-mixed but still slightly thick.
- Place a non-stick skillet or frying pan over medium-high heat.
- Add the vegetable oil to the pan and allow it to heat up for about a minute.
- Once the oil is hot, scoop a portion of the batter with a ladle or spoon and pour it into the pan, spreading it out to form a pancake about 1/4 inch thick.
- Cook the pancake for about 3-4 minutes on one side, or until the edges start to turn golden brown and the surface begins to set.
- Flip the pancake carefully using a spatula and cook the other side for an additional 3-4 minutes until golden brown and cooked through.
- Repeat with the remaining batter. If necessary, add more vegetable oil to the pan between batches to prevent sticking.
- Once all the pancakes are cooked and golden brown, remove them from the pan and place them on a serving plate.
- Drizzle the sesame oil evenly over the hot pancakes while they are still warm. This will enhance the flavor and add a delicious nutty aroma.
- Serve the Korean zucchini pancakes immediately while they are hot and crispy.
- These pancakes can be enjoyed on their own or with a dipping sauce such as soy sauce or a mix of soy sauce and vinegar.
Tips:
- For best results, use fresh and firm zucchini. Older or softer zucchini may release more water, affecting the pancake's texture.
- If your batter seems too thick, add a little more water, one tablespoon at a time, until the desired consistency is achieved.
- Cook the pancakes over medium heat to ensure they cook evenly and become crispy without burning.
- Serve the pancakes with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil for extra flavor.
Korean zucchini pancakes with sesame oil are a simple yet flavorful dish that brings together the freshness of zucchini and the rich nuttiness of sesame oil. With just a few basic ingredients, you can create a delicious treat that's sure to please. Whether you're enjoying them as a side dish, snack, or light meal, these pancakes are a great way to experience the flavors of Korean cuisine in your own kitchen.
Nutrition per serving
8 ServingsCalories 50kcal
Protein 1.54g
Carbohydrates 6g
Fiber 1.13g
Sugar 0.87g
Fat 6g
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