Crispy and Savory Baek Jong Won’s Zucchini Pancake Recipe
Baek Jong Won’s Super Simple Zucchini Pancake: A Crispy Delicacy for Rainy Days
Hello, this is Gurumdalbit. Today, I’m sharing a simple zucchini pancake recipe, inspired by Chef Baek Jong Won, which is perfect for those rainy days when you crave some delicious pan-fried delights. Doesn’t any kind of pancake just taste better with a glass of makgeolli? Zucchini is an affordable and easy-to-prepare ingredient, making it a great choice for home cooking. It was even featured on ‘Housewife Baek’ and detailed further on Baek Jong Won’s ‘Cooking Secrets’ YouTube channel. What makes this recipe special is the addition of dried shrimp (bori saewoo), which adds a deep, savory, and nutty flavor. Follow this easy zucchini pancake recipe to enjoy a delightful meal!
Zucchini Pancake Ingredients- 20g Dried small shrimp (Bori Saewoo)
- 32g Starch powder (approx. 4 Tbsp)
- 1 medium Zucchini
- 2 Korean green chili peppers (Cheongyang peppers)
- 1 tsp Salt
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, prepare the zucchini. Wash the zucchini thoroughly and slice it into very thin julienne strips. Using a mandoline slicer will help you achieve uniform, thin cuts. If you’re comfortable with knife skills, you can slice it by hand. Sprinkle about half of the 1 tsp of salt over the julienned zucchini and toss gently. Let it sit for about 5 minutes to draw out some moisture. This step helps make the pancake crispier. Remove the stems from the Korean green chili peppers, discard the seeds, and then finely mince them or julienne them. Adjust the spiciness to your preference.
Step 2
Next, let’s prepare the dried small shrimp for added flavor. Heat a dry pan over medium-low heat and add the dried small shrimp. Toast them until the raw smell disappears, which enhances their savory and nutty notes. Once toasted, let them cool slightly. Then, use a mortar and pestle or a food processor (chopper) to grind them into a fine powder. If you don’t have a mortar or chopper, a blender can also be used. Grind them finely, ensuring they don’t remain too coarse.
Step 3
Now, it’s time to make the batter. Gently squeeze out any excess water from the salted zucchini. Add the 32g of starch powder (about 4 Tbsp) to the zucchini. Also, add 1 Tbsp of the ground dried small shrimp and the prepared minced Korean green chili peppers. (If you have a lot of dried shrimp, 1 Tbsp is usually sufficient.) Mix all the ingredients thoroughly. The mixture should become slightly cohesive as the zucchini’s moisture combines with the starch. If it seems too stiff, you can add a tiny bit of water.
Step 4
Finally, it’s time to pan-fry. Heat a generous amount of cooking oil in a pan over medium heat. Spread the batter thinly onto the preheated pan. Pan-fry until golden brown and crispy on both sides. Be careful not to overheat the oil, as this can cause the pancake to burn; cook slowly over medium heat. Once both sides are golden and delightfully crispy, your zucchini pancake is ready! It tastes best when served immediately while warm.
