|Hobak buchim (zucchini pancakes) (Korean Bapsang)|
● 1 medium zucchini (about 220 grams)
● 1/2 teaspoon salt
● 1/4 medium onion, thinly sliced
● 1/2 cup flour or buchim garu (Korean pancake mix)
● 1 egg
● Vegetable or canola oil for frying
Cut the zucchini into match sticks. Place in a bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for about 15 minutes until it is wilted and has released some liquid. Squeeze the liquid out from the zucchini, keeping the liquid in the bowl.
Add the onion slices, egg and flour (or buchim garu) to the bowl. Mix well with a spoon. If the zucchini mix is too stiff, add a tablespoon or two of water.
Heat a skillet with two tablespoons of oil over medium heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of the pan, you can cook 4 to 5 pancakes at once. Cook until the bottom is light golden brown, about 2 minutes.
Turn it over, adding more oil, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.
Repeat the process with the remaining batter. Serve hot with a dipping sauce.
By Ro Hyo-sun
For more recipes visit www.koreanbapsang.com.