Korean Hobak Jeon (Zucchini Pancakes/Fritters)

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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
6. *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.

hobak, carrot, allpurpose, buchim garu, water, olive, soy sauce, apple cider vinegar, sugar, gochugaru, green onion, sesame seeds

Taken from www.epicurious.com/recipes/member/views/korean-hobak-jeon-zucchini-pancakes-fritters-50188505 (may not work)