Crispy and Tender Zucchini Pancake (Aehobakjeon) Recipe
Crispy and Tender Zucchini Pancake (Aehobakjeon) Recipe
Korea’s Beloved Zucchini Pancake
This Aehobakjeon, or Zucchini Pancake, is one of my all-time favorite, go-to comfort foods that I often make when I crave something delicious. It’s packed with flavor thanks to the combination of zucchini, onion, mushrooms, and chili peppers. I always aim to create dishes that are both good for the body and incredibly tasty – is that too obvious? A little bit of healthy fat is also a good thing! While there’s a common perception that fatty foods are bad for us, the richness often brings out delightful flavors, making them irresistible. Just like in life, moderation is key; neither too much nor too little is ideal, but a perfect balance is wonderful.
Aehobakjeon Ingredients- 1/2 medium zucchini
- 1/4 onion
- 1/4 king oyster mushroom
- 1/2 red chili pepper
- 1 Tbsp chopped green onion
- 10 Tbsp pancake mix (buchim garu)
- Water as needed (to adjust batter consistency)
- Pinch of fine salt
Dipping Sauce Ingredients- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1/2 Tbsp vinegar
- 1/4 Tbsp minced garlic
- 1/2 Tbsp chopped green onion
- Vegetable oil, for pan-frying
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1/2 Tbsp vinegar
- 1/4 Tbsp minced garlic
- 1/2 Tbsp chopped green onion
- Vegetable oil, for pan-frying
Cooking Instructions
Step 1
Let’s start by preparing the vegetables that will add wonderful texture and flavor to our zucchini pancakes. Thinly slice the zucchini, onion, and king oyster mushroom. If you’d like a pop of color and a hint of spice, thinly slice half a red chili pepper as well. Once the vegetables are thinly sliced, sprinkle them with a pinch of fine salt. Gently mix them with a spoon. This step helps to draw out some moisture from the vegetables, resulting in a chewier and more delicious pancake.
Step 2
Now it’s time to create our delicious batter! Sprinkle 10 tablespoons of pancake mix evenly over the prepared vegetables. Next, gradually add water while mixing. It’s crucial to add the water little by little to achieve the perfect batter consistency. Mix well with a spoon until all ingredients are combined. The batter should be thick enough to coat the vegetables but not so stiff that it’s difficult to spread.
Step 3
The key to a wonderfully textured Aehobakjeon lies in the batter’s consistency! If the batter is too thin, the pancakes can fall apart easily, so aim for a batter that has a slight thickness and stickiness. Once your batter is ready, heat a frying pan over medium-low heat and add a generous amount of vegetable oil. Carefully spoon portions of the batter into the hot pan, shaping them into round, flat pancakes. When the top surface of the pancake begins to set and the edges turn a light golden brown, it’s time to flip it. Cook the other side until it’s also golden brown and cooked through. Once each pancake is beautifully cooked, transfer them to a plate. Serve these delicious zucchini pancakes warm, perhaps with the simple soy sauce dipping sauce prepared by mixing soy sauce, sugar, vinegar, minced garlic, and chopped green onion. Enjoy!
