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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.
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.
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
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.
Over mixing the batter can make the batter flat and rubbery.
This recipe doubles well and can be cooked ahead and reheated to crisp in the toaster oven.
The dipping sauce can be made in advance and kept up to a month to have on hand.
Variations and Ideas
The zucchini can be substituted for all scallion, chopped aged kimchi, potato, sweet potatoes, or thinly sliced cooked shiitake mushroom. The batter is versatile.
For a gluten free variation I make this recipe substituting gluten free flour 1 to 1. Different brands can have different ingredients so definitely expect a variation of results but the pancakes should still be delicious.