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Vegetable

Korean-Style Zucchini Pancakes

by:
August 17, 2015
0 Reviews
Korean-Style Zucchini Pancakes
Photo by Rach Kim
Author Notes

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

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Makes 2 large pancakes
Ingredients
  • Zucchini Pancakes
  • 1 medium zucchini
  • 1/2 sweet onion
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 2 tablespoons oil (neutral oil like canola)
  • Dipping Sauce
  • 1 scallion, chopped
  • 2 Thai chilis, sliced
  • 1 clove garlic, minced
  • 1/4 teaspoon Korean hot pepper flakes (gochugaru)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon rice wine vinegar
  • 1/4 teaspoon sesame oil
In This Recipe
Directions
  1. Grate the zucchini and onion into a bowl.
  2. Add the egg, salt, and flour to the grated zucchini and onion and mix together with a fork until the batter just comes together.
  3. Heat a large skillet (I like to use a 10" frying pan) over medium heat. Add in 1 tablespoon of oil.
  4. 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.
  5. Add more oil to the pan (another 1 tablespoon) and form the remaining batter into a second pancake and repeat step 4.
  6. To make the dipping sauce, mix all of the ingredients together.
  7. Stack the two pancakes and cut into wedges (using a knife or a pizza cutter). Serve alongside the dipping sauce.
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