Crispy and Savory Zucchini Pancakes
Perfectly Golden Zucchini Pancakes: A Must-Try Recipe for Makgeolli Lovers
Feeling like a glass of Makgeolli tonight? Instead of the usual Kimchi or Buchu Jeon, why not try my personal favorite: Zucchini Jeon! The natural sweetness and chewy texture of zucchini, combined with the subtle kick of diced chili peppers, makes these pancakes dangerously addictive – you’ll be reaching for another slice in no time! For those who need a little extra guidance, I’ve included a video demonstrating the crucial heat control technique for perfect zucchini pancakes. So, how about enjoying a glass of Makgeolli with these delightful Zucchini Pancakes tonight?
Vegetable Ingredients- 1 medium Zucchini
- 1/2 Onion
- 1 Cheongyang chili pepper (for a spicy kick)
- 1 bunch King oyster mushrooms (or enoki mushrooms)
- 1 Red chili pepper (for color, optional)
Pancake Batter- 170ml Korean pancake mix (Buchim garu)
- 200ml Water
- 1 tsp Salt (adjust to taste)
- 170ml Korean pancake mix (Buchim garu)
- 200ml Water
- 1 tsp Salt (adjust to taste)
Cooking Instructions
Step 1
First, let’s prepare the pancake batter. Since I won’t be dipping these in soy sauce, I’ve added salt directly to the batter for seasoning. You can adjust the amount of salt according to your preference. Whisk the pancake mix and water together until you have a smooth, lump-free batter.
Step 2
Now, let’s chop the vegetables that will add flavor and texture to our pancakes. Slice the zucchini into 0.5cm thick half-moons. Finely chop the half onion. Separate the king oyster mushrooms into bite-sized pieces (or use enoki mushrooms, trimmed). If you enjoy a bit of heat, finely mince one Cheongyang chili pepper – its spicy zing will balance the richness and make the pancakes irresistible! Thinly slice the red chili pepper for a pop of color.
Step 3
Combine the chopped vegetables with the prepared batter. Gently mix everything together, ensuring the vegetables are evenly coated. Be careful not to overmix, as this can make the zucchini mushy.
Step 4
It’s time to cook the pancakes! Heat a frying pan over medium-low heat. Add about 2 tablespoons of cooking oil and 1 tablespoon of sesame oil. The sesame oil adds a wonderful nutty fragrance and helps achieve a crispy finish. (Some people have strong opinions about perilla oil, so stick with sesame oil unless you know you like it!)
Step 5
Ladle a portion of the batter onto the heated pan and spread it out as thinly as possible. Thin pancakes cook through evenly and become wonderfully crisp. Crucially, keep the heat on low at this stage. High heat will burn the outside before the inside is cooked.
Step 6
Let the pancake cook on low heat until the bottom is golden brown and the edges start to look set. You’ll know it’s ready to flip when the bottom is nicely browned and it doesn’t easily break apart. Patience is key here – waiting until it’s firm enough will prevent it from falling apart when flipping.
Step 7
Once flipped, increase the heat to medium. Cook the other side until it’s also golden brown and crispy. Flip the pancake occasionally to ensure even cooking and a beautifully crisp texture on both sides.
Step 8
And there you have it – warm, crispy, and delicious Zucchini Pancakes! This recipe yields approximately 3 pancakes. Perfect for enjoying with a cold glass of Makgeolli. Enjoy your homemade Jeon!
