Name: Zucchini Pancakes From Korean Paleo Cookbook
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Korean
Ingredients: 2 cups zucchini, julienned (about 1-2 zucchini); 1 teaspoon sea salt; ½ cup cassava flour; 1 egg; 2 tablespoon cooking oil of your choice; 2 tablespoon coconut aminos; 2 tablespoon apple cider vinegar or coconut vinegar; 1 tablespoon water; ½ teaspoon honey; 1 green onion, chopped; 1 clove garlic, minced; ½ teaspoon sesame oil; ½ teaspoon gochugaru

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These Zucchini Pancakes from the Korean Paleo Cookbook are delicious, nutritious and full of flavor and also easy to make.

Have you ever had gochugaru? I hadn’t until recently and it was eye opening.

I feel, while I try my best to eat and cook a variety of food, I inevitably get stuck in my ways and in my food bubble. I know what I like and I generally play around within my comfort zone without much sway. But when Jean Choi, the author of Korean Paleo asked if I would review her new book, I was honored and excited to cook outside my safe space.

While there are numerous recipes I will be making, I wanted to try something that I felt was a bit intriguing. A recipe with only a few ingredients but one in particular that I had never been exposed to before - gochugaru. I didn’t know what to expect.

A zucchini pancake seems fairly straight forward, right, but in this case, it is utterly transformed the moment it touches the sweet and sour dipping sauce. For me it was a moment of awe. After the first bite, I had to stop and take in the experience - it was new, unfamiliar and intriguing. A simple sauce can elevate a food to new heights and in the moment, I knew, I was going to love the rest of the book as much as this recipe.

Unless you have a specialty or Korean market in your area, I recommend purchasing gochugaru online as well as the cassava flour, which isn’t commonly found in your standard stores.

So let’s talk about the pancakes. You’ll need zucchini, cassava flour, egg and sea salt. Few ingredients but they create a crispy, light, savory pancake that melts in your mouth. And I hope you will experience the same moment of intrigue as I did the moment you dip a delicious hot zucchini pancake in the sweet and sour sauce.

So be sure to check out Jean’s Korean Paleo cookbook and get your hands on incredible, flavorful recipes!

For Your Shopping List

Large zucchini
Salt
Cassava flour
Egg
Oil of your choice
Gochugaru
Coconut aminos
Apple cider vinegar or coconut vinegar
Honey
Green onion
Garlic
Toasted sesame oil

*See recipe card for ingredient details

Equipment Needed

medium bowl
small mixing bowl
cheese cloth
cast iron skillet or other frying plan

📖 Recipe