Recipe courtesy of Dae Gee Korean BBQ
Ho Bak Jun (Zucchini Pancake)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 40
- Sodium
- 464
- Total: 20 min
- Active: 20 min
Ingredients
1 cup julienned zucchini
2 ounces sliced onions
1 ounce julienned carrot
1 egg
0.6 cup all-purpose flour
1/2 teaspoon salt
1 ounce soybean or vegetable oil
Soy Dipping Sauce, recipe follows
Soy Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon chopped green onion
1 tablespoon chopped onion
1 tablespoon crushed red pepper
1 tablespoon sugar
1 tablespoon vinegar
1/4 teaspoon chopped garlic
1/4 teaspoon sesame seeds
1/4 teaspoon sriracha
Directions
- Combine zucchini, onions and carrot. Add egg, flour, salt and 3 ounces water and mix well.
- Heat pan with oil on high heat for 30 seconds. Pour in the batter and cook until golden brown, 2 to 3 minutes.
- Flip it and cook the other side for 2 to 3 minutes.
- Serve hot with soy dipping sauce.
Soy Dipping Sauce:
- Combine the soy sauce, green onion, onion, red pepper, sugar, vinegar, garlic, sesame seeds, sriracha and 1 tablespoon water in a mixing bowl. Mix for 30 seconds.