This is a super easy side dish (banchan) that I like slapping together when I'm lazily putting together dinner. I typically serve this as a side dish next to rice and kimchi and whatever else we have on hand but it also makes a great appetizer. —Rach Kim
2 large pancakes
oil (neutral oil like canola)
Thai chilis, sliced
clove garlic, minced
Korean hot pepper flakes (gochugaru)
rice wine vinegar
In This Recipe
Grate the zucchini and onion into a bowl.
Add the egg, salt, and flour to the grated zucchini and onion and mix together with a fork until the batter just comes together.
Heat a large skillet (I like to use a 10" frying pan) over medium heat. Add in 1 tablespoon of oil.
When the pan is hot, spoon in half of the batter and use a spoon to spread it out. Cook for 2 to 3 minutes until golden and then flip. Cook another 2 to 3 minutes on the second side until golden.
Add more oil to the pan (another 1 tablespoon) and form the remaining batter into a second pancake and repeat step 4.
To make the dipping sauce, mix all of the ingredients together.
Stack the two pancakes and cut into wedges (using a knife or a pizza cutter). Serve alongside the dipping sauce.