Ingredients
1 large hobak (zucchini), julienned or cut into matchstick pieces
1 carrot, peeled and grated
1/2 cup all-purpose flour
1/2 cup buchim garu, Korean Pancake Mix (if unavailable use all flour)
1 cup water
2 tbsp olive or vegetable oil
For Dipping Sauce:
2 tbsp light soy sauce
1 tsp apple cider vinegar (regular vinegar okay)
1/2 tsp sugar
sprinkle gochugaru (red pepper flakes)
green onion, thin slices
sprinkle toasted sesame seeds
Preparation
Wash and then cut zucchini into matchstick pieces (see pics above). Peel and julienne carrots or grate for smaller pieces. Set aside in a large mixing bowl. Combine ingredients (minus the dipping sauce) together in the mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter, so adjust the amount of flour and water accordingly. Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned. Meanwhile, mix the ingredients for the dipping sauce and set aside. Sliced/diced green onions, onions, green or red peppers are common ingredients for the dipping sauce. Transfer to a paper-lined plate to remove excess oil and let cool for a few minutes. Plate whole or cut pancakes into desired pieces with the dipping sauce. Enjoy *Like with many Korean pancakes, be sure to use a generous amount of oil when frying, the pancakes don’t stick to the pan and allows even cooking. There is nothing worse than torn/ripped pancakes unless the recipe calls for it.
