Name: Zucchini Scallion Pancake
Yield: Serves 2
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

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

Zucchini Scallion Pancake

Helen Park

Servings/Yield

Serves 2

Ingredients

PANCAKE:

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

DIPPING SAUCE:

¼ cup white vinegar
¼ cup soy sauce

Directions

In a large bowl, stir the pancake ingredients together just to combine. Mix as little as possible to keep the pancakes light and crisp.
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.
Cook on medium heat to crispy golden brown.
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.
Mix the ingredients for the dipping sauce together and serve alongside the warm pancakes cut into wedges.