Zucchini Scallion Pancake

This zucchini pancake is based on the classic Korean seafood and vegetable pancake Haemul Pajun. Hanguk brings the sweet shellfish depth of flavor and chili in a jar to season your vegetables pancakes whenever you are in the mood.

Author

Helen Park

Servings

Serves 2

Category

Appetizer

Ingredients

• 1 cup grated zucchini, grated on the largest holes of a grater (120g)
• 2 scallions, split lengthwise and cut into 1” pieces (25g)
• ½ cup all purpose flour (60g)
• 1 tsp Hanguk spice blend
• ¼ tsp salt
• 1 egg white
• ½ cup ice cold seltzer water
• Oil for frying
• ¼ cup white vinegar
• ¼ cup soy sauce

Directions

1. In a large bowl, stir the pancake ingredients together just to combine. Mix as little as possible to keep the pancakes light and crisp.
2. In a nonstick pan, add a tablespoon of oil and drop a heaping half cup of batter, spreading it lightly to the edges to make a thin pancake shape.
3. Cook on medium heat to crispy golden brown.
4. Flip and continue cooking on the other side, adding a drizzle of oil as needed, until golden brown and cooked through. Transfer to a platter and repeat with the remaining batter.
5. Mix the ingredients for the dipping sauce together and serve alongside the warm pancakes cut into wedges.