Banchan by Caroline Choe

Author:Caroline Choe
Language: eng
Format: epub
Publisher: Chronicle Books LLC

HOBAKJEON (ZUCCHINI PANCAKE) SERVES 4 TO 5 (MAKES 1 LARGE PANCAKE)

1 cup [140 g] all-purpose flour

1 Tbsp cornstarch

1 tsp toasted sesame oil

1 tsp kosher salt, plus more as needed

¼ tsp ground black pepper, plus more as needed

½ cup [120 ml] cold water

1 medium zucchini, cut into matchsticks

¼ cup [60 ml] cooking oil

Hobakjeon is as simple as Pajeon (page 106) to make, and very tasty. The moisture from the zucchini makes for a tender pancake with crispy edges. It’s one of my favorite banchan to have in any season not just because of its light flavor, but for its heartiness too.

Very often, you’ll see hobakjeon made as dredged and fried zucchini discs, which is a total time saver and still very traditional. However, I highly recommend cooking your hobakjeon as pancakes with zucchini matchsticks. You won’t be able to eat just one!

1In a large bowl, combine the flour, cornstarch, sesame oil, salt, and pepper with the cold water. Whisk together well, just until the batter is smooth. Stir in the zucchini.

2Set a nonstick 9 in [23 cm] frying pan over medium heat and pour in the cooking oil. Let the oil heat for about 1 minute, or until the oil is shimmering.

3Carefully ladle in all of the batter (being wary of possible splashing). Cook the pancake for 3 to 5 minutes on each side, or until both sides are crispy and golden brown.

4Transfer the pancake to a plate, season it with salt and pepper, and cut it into wedges. Serve hot! If there are leftovers, let cool, then layer with parchment paper, place in an airtight container or plastic storage bag, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat defrosted wedges on both sides in a lightly oiled frying pan over medium heat.

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