Korean Zucchini Pancake with Onion
A crispy 15-min Korean pancake made with julienned zucchini and onion. My mom's crispier twist!
Ingredients
- 1/2 Zucchini julienned
- 3 pinches Salt
- 1/2 Onion thinly sliced
- 1 ladle Buchimgaru (Korean pancake mix) or 2 scoops if using a small ladle
- 50 ml Water
- 5 tbsp Olive oil for frying
Korean Pancake Dipping Sauce
- 2 tbsp Korean soy sauce Jin Gangjang
- 1 tbsp Mirin Matsul or water as a substitute
- 1/2 tsp Gochugaru Korean red chili flakes, optional
- 1/2 tsp Sesame seeds
Method
- Julienne the zucchini with a mandoline or knife, then toss with 3 pinches of salt to salt the zucchini. (While you prep the other ingredients)
- Thinly slice the onion and add it to the zucchini.
- Add the buchimgaru and 50ml of water, and mix gently and loosely with chopsticks.
- Heat a pan, add the olive oil, and pour in the entire batter at once, spreading it into an even layer.
- Cook over medium-high heat as if frying. This is what gives a zucchini korean pancake its signature crisp edge. Flip and cook both sides until crispy and golden.
- Make the Korean pancake sauce. While the pancake cooks, mix together the soy sauce, mirin, gochugaru, and sesame seeds.This soy sauce is delicious with other Korean pancakes too!
Avoid a whisk or stirring too hard! Overmixing develops gluten in the flour, and it won't be crispy.
If the pancake absorbs all the oil as it cooks, add more oil 2 tablespoons at a time so the bottom keeps frying, that's what makes it crispy.
Nutrition
Calories 79kcal | Carbohydrates 10g | Protein 3g | Fat 4g | Saturated Fat 1g | Polyunsaturated Fat 0.5g | Monounsaturated Fat 2g | Sodium 1998mg | Potassium 228mg | Fiber 2g | Sugar 5g | Vitamin A 329IU | Vitamin C 11mg | Calcium 36mg | Iron 1mg
