Hearty and Savory Zucchini Pancakes (Hobakjeon)
Hearty and Savory Zucchini Pancakes (Hobakjeon)
A Joyful Birthday Feast Shared with the Whole Family
Happy Birthday, Mom! I started my day with a call from my daughter last Friday. Since it was Friday, my husband brought her over, and we prepared a late birthday dinner. Here’s the spread we enjoyed together.
Core Ingredients: Zucchini and Tofu Pancakes- 1 zucchini (or Korean squash)
- 1/2 block firm tofu
- Pinch of salt
- 3 eggs
- Cooking oil, for frying
Main Dish: Simple Baked Fish- 1 whole fish (e.g., mackerel, croaker)
- Cooking oil, for frying
Fresh & Vibrant Spring Rolls- 1/2 apple
- 1 yellow bell pepper
- 1 red bell pepper
- 1/3 carrot
- 60g smoked duck breast
- 10 rice paper wrappers
- 1 Tbsp sugar (for apple marinade)
- Mustard sauce, for dipping
Savory Clam and Seaweed Soup (Miyeokguk)- 1 cup dried seaweed
- 150g clams (shelled)
- 1L anchovy-kelp broth
- 10g dried shiitake mushrooms
- 3 Tbsp fish sauce
- 2 Tbsp sesame oil
- 1 whole fish (e.g., mackerel, croaker)
- Cooking oil, for frying
Fresh & Vibrant Spring Rolls- 1/2 apple
- 1 yellow bell pepper
- 1 red bell pepper
- 1/3 carrot
- 60g smoked duck breast
- 10 rice paper wrappers
- 1 Tbsp sugar (for apple marinade)
- Mustard sauce, for dipping
Savory Clam and Seaweed Soup (Miyeokguk)- 1 cup dried seaweed
- 150g clams (shelled)
- 1L anchovy-kelp broth
- 10g dried shiitake mushrooms
- 3 Tbsp fish sauce
- 2 Tbsp sesame oil
- 1 cup dried seaweed
- 150g clams (shelled)
- 1L anchovy-kelp broth
- 10g dried shiitake mushrooms
- 3 Tbsp fish sauce
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
[Prepare Zucchini and Tofu Pancakes] ㉠ First, prepare the zucchini and tofu. Slice the zucchini into half-moons or your desired bite-sized pieces. Cut the tofu into approximately 1.5cm thick slices. Sprinkle salt over both the sliced zucchini and tofu and let them sit for about 10 minutes to draw out moisture; this will make them tastier. ㉡ Lightly pat the tofu slices dry with a paper towel. Dip them in beaten egg and pan-fry in a lightly oiled skillet over medium-low heat until golden brown on both sides. Set aside on a plate. ㉢ Pat the zucchini slices dry with a paper towel. Lightly dust them with flour, then dip in the beaten egg mixture. Pan-fry in an oiled skillet over medium-low heat until golden brown on both sides, similar to the tofu. These are best enjoyed warm. 
Step 2
[Bake the Fish] ㉠ Rinse the fish thoroughly and pat it dry. Heat some cooking oil in a frying pan over medium heat and fry the fish until golden brown and crispy on both sides. Crispy skin adds extra deliciousness. Place the cooked fish attractively on a serving plate. 
Step 3
[Prepare Spring Roll Ingredients] ㉠ For a refreshing touch, peel the apple, remove the core, and thinly slice it. Place the apple slices in a bowl, sprinkle with 1 Tbsp sugar, and let them marinate for about 10 minutes. ㉡ Wash the yellow and red bell peppers and the carrot, remove seeds, and julienne them into thin strips. Slice the smoked duck breast into bite-sized pieces. Arrange the prepared vegetables and duck on separate plates for easy assembly. 
Step 4
㉢ Prepare a shallow bowl of warm water. Dip one rice paper wrapper at a time into the water until it becomes pliable, about 15-30 seconds. Carefully lay the softened wrapper flat. Arrange your desired ingredients on top – lettuce (optional), the marinated apple slices, julienned bell peppers and carrot, and smoked duck breast. Fold in the sides of the wrapper and then roll it up tightly from the bottom. Slice the finished spring rolls diagonally for an elegant presentation. Serve with mustard sauce on the side for dipping.
Step 5
[Cook the Clam and Seaweed Soup] ㉠ Soak the dried seaweed in cold water for at least 30 minutes until fully rehydrated. Rinse it well, squeeze out excess water, and cut it into manageable pieces. ㉡ Heat 2 Tbsp of sesame oil in a pot over medium-low heat. Add the shelled clams and the soaked seaweed, along with thinly sliced dried shiitake mushrooms. Sauté for about 5 minutes until the ingredients are tender and fragrant. This step is crucial for developing a rich flavor. ㉢ Pour in 1L of anchovy-kelp broth and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 15 minutes, allowing the flavors of the seaweed and clams to meld beautifully. Season with 3 Tbsp of fish sauce, adjusting with salt if needed. Ladle the warm soup into individual bowls to complete your abundant birthday meal. 
