Chive and Zucchini Pancake with Ssamjang
Delicious Chive and Zucchini Pancake Elevated with Ssamjang
Here’s a recipe for a simple yet incredibly flavorful chive and zucchini pancake you can easily make at home. Adding a tablespoon of store-bought ssamjang (Korean savory soybean paste) to a standard chive and zucchini pancake transforms it into a dish with a deep, rich umami flavor that’s truly unforgettable. Pan-fried until crispy, it makes a perfect accompaniment to makgeolli (Korean rice wine) or a satisfying meal on its own. This guide provides detailed steps, making it easy for even beginner cooks to follow along.
Main Ingredients- Zucchini 100g
- Chives 80g
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the chives thoroughly and cut them into 3-4 cm lengths. Avoid cutting them too finely, as they might break apart while cooking; slightly thicker cuts are preferable. Wash the zucchini and then slice it thinly and lengthwise into julienne strips using a grater or a knife.
Step 2
Place the prepared zucchini and chives in a large bowl. Using a bit more chives than zucchini will enhance the aromatic flavor of the pancake. Sprinkle 1 cup of frying powder over the vegetables. Frying powder will help achieve a crispier texture.
Step 3
Now, let’s make the batter. Add 1 tablespoon of store-bought ssamjang to the bowl. The ssamjang will provide a deep umami flavor, eliminating the need for additional seasoning. Gradually add water, using less water than the amount of frying powder, while mixing the frying powder and vegetables together to create the batter. The batter shouldn’t be too runny, as the pancake might tear, nor too thick, as it could taste doughy. Aim for a consistency where the vegetables are coated with the powder and the batter slightly clumps together when lifted with a spatula. Gently mixing with chopsticks can help prevent the vegetables from breaking down too much.
Step 4
Heat a generous amount of cooking oil in a pan over medium-low heat. Spoon portions of the batter into the pan, forming round, flat pancakes. Cook slowly, flipping them when the edges become golden brown and crispy. Once the top side appears cooked with some bubbles forming, flip the pancake and cook the other side until it’s also golden brown and crispy. These pancakes are best enjoyed immediately while still warm.
