Zucchini and Onion Pancakes

Name: Zucchini and Onion Pancakes (Aehobak Yangpa Jeon)
Yield: Makes 2 large pancakes
Cuisine: Korean
Ingredients: 1¼ cups (150 g) white or whole-wheat flour; 1¼ cups (150 g) white or whole-wheat flour; ⅓ cup (50 g) rice flour; 1½ cups (375 ml) water for white flour or; 1½ cups (375 ml) water for white flour or; 1¾ cups (425 ml) water for whole-wheat flour; 1¾ cups (425 ml) water for whole-wheat flour; 1 onion, cut into thin strips; 2 to 3 tablespoons oil, such as canola, vegetable or other neutral oil; 2 to 3 tablespoons oil, such as canola, vegetable or other neutral oil; 2 to 3 tablespoons oil, such as canola, vegetable or other neutral oil; 2 to 3 tablespoons oil, such as canola, vegetable or other neutral oil; ½ cup (125 ml) Soy Scallion Dipping Sauce; 1 large zucchini, cut into 2-in (5-cm) long matchstick strips; 1½ teaspoons fine-grain sea salt or kosher salt; 1½ teaspoons fine-grain sea salt or kosher salt

Aehobak Yangpa Jeon

Preparation info

Makes
2
large pancakes

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Catrine Kelty, the talented food stylist who helped with this book, opened her home and garden to us. As Catrine was picking tomatoes for lunch, Taekyung reached down, plucked several zucchini, and announced that she would make a zucchini pancake. Taekyung quickly cut the zucchini into strips, made a simple b

Ingredients

Asia
Korea
Starter
Lunch
Vegetarian

Ingredients

Method