Soft and Delicious Zucchini Pancake (Aehobakjeon)
A Festive Fall Delight! How to Make Beautiful Zucchini Pancakes for Your Chuseok Feast
Moist on the inside, savory on the outside! This recipe shares a secret to making perfectly beautiful zucchini pancakes that anyone can follow. It’s ideal for holiday gatherings or as a simple, delicious side dish.
Main Ingredients- 1/3 medium zucchini
- 1/2 red chili pepper
- Pinch of salt
- Pinch of black pepper
- Generous amount of cooking oil
- 3 Tbsp pancake mix (buchim garu)
- 1 egg
Cooking Instructions
Step 1
Finely julienne the red chili pepper for garnish. If you don’t have red chili peppers, you can omit them or substitute with thinly sliced green onions or perilla leaves for added color and aroma.
Step 2
Slice the zucchini into uniform pieces, about 0.7-0.8 cm thick. Slicing them too thick will make them difficult to cook through, while slicing them too thin can cause them to break apart or become mushy. Aim for a consistent thickness.
Step 3
Lightly sprinkle the sliced zucchini with salt and pepper, and let it sit for about 10 minutes. This process draws out excess moisture and allows the seasoning to penetrate, enhancing the flavor. You can omit the pepper if you prefer.
Step 4
In a bowl, place 3 tablespoons of pancake mix. Pat the zucchini slices dry with a paper towel to remove excess moisture. Then, place the zucchini into a resealable bag with the pancake mix. Shake the bag gently to coat the zucchini evenly. This method prevents clumping and minimizes cleanup.
Step 5
In a separate shallow dish, beat the egg. Dip each piece of zucchini, coated in pancake mix, into the beaten egg, ensuring it’s fully coated. This egg layer will help the pancake batter adhere and create a beautiful golden crust.
Step 6
Heat a generous amount of cooking oil in a pan over medium heat, then reduce the heat to low. When placing the egg-coated zucchini onto the pan, use chopsticks to carefully position each piece, maintaining its shape. Arrange the zucchini slices in the pan and top with the prepared red chili pepper garnish. Cooking over low heat is crucial to prevent burning and ensure the zucchini cooks through evenly, resulting in a tender pancake. Be patient, and cook until golden brown for a delicious Aehobakjeon!
