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 on Amazon 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!
hobakjeon – zucchini pancakes from korean paleo
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prep time: 5 minutes
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cooking time: 5 minutes
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yields: one large panacke or several small
Ingredients:
For pancakes:
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2 cups zucchini, julienned (about 1-2 zucchini)
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1 tsp sea salt
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1/2 cup cassava flour
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1 egg
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2 tbsp cooking oil of your choice
For sweet and sour dipping sauce:
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2 tbsp coconut aminos
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2 tbsp apple cider vinegar or coconut vinegar
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1 tbsp water
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1/2 tsp honey
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1 green onion, chopped
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1 clove garlic, minced
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1/2 tsp sesame oil
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1/2 tsp gochugaru
Equipment:
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medium bowl
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small mixing bowl
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cast iron skillet or other frying plan
Directions:
Combine all ingredients for sweet and sour dipping sauce and set aside.
Toss the julienned zucchini with the sea salt in a bowl. Let it sit for 15-20 minutes. Use a cheesecloth or a nut milk bag to squeeze out as much liquid as you can from the zucchini, and reserve and set aside the liquid.
Place the zucchini in a mixing bowl and add the cassava flour, egg and 1/2 cup of zucchini liquid. Mix with a fork. If the batter seems too thick, add more zucchini liquid. (1 tablespoon at a time) until it reaches the consistency of pancake batter. If you run out of liquid, use plain water.
Heat your choice of cooking oil in a large skillet over medium-high heat. Wait 5 minutes until the pan gets very hot. Add the entire batter if you want to make 1 large pancake, or you can add a few tablespoons at a time to make smaller pancakes. Let it cook for 1 minute and then reduce heat to medium and cook for an additional 1-2 minutes until browned and crispy on the bottom. flip and cook the other side for 2 minutes adding more oil if needed.
Serve immediately with a side of sweet and sour dipping sauce. You can cut the pancakes in smaller pieces or rip them apart as you eat.
Yum
12 Comments
tessa simpson
December 10, 2018 at 8:14 pmSign me up! These look easy AND fabulous!
Daniela Modesto
December 11, 2018 at 1:45 pmTessa – I agree they’re so simple and delicious!
Megan
December 10, 2018 at 8:25 pmThese look incredible!! I love this recipe and can’t wait to make it. Thanks for sharing the wonderful cookbook too. What a great gift for me to give!
Daniela Modesto
December 11, 2018 at 1:46 pmMegan they’re so delicious! The book is wonderful! I’m excited for you to check it out!
Hope
December 11, 2018 at 3:08 amThese look amazing! I love the sound of that sweet and sour dipping sauce and that it is free from any nasty additives! I can’t wait to try these 🙂
Daniela Modesto
December 11, 2018 at 1:46 pmHope, exactly! It’s all good stuff!
Carol Little R.H. @studiobotanica.com
December 11, 2018 at 9:50 pmI cannot wait to dive into this cookbook! I am so glad you shared this one.. as it sounds and looks like something my family will love!!!
Daniela Modesto
December 15, 2018 at 1:46 pmThe cookbook is incredible! I’m excited for you to check it out!
Jean
December 12, 2018 at 9:22 pmYummy!! Thank you SO much for sharing. Love your photos!
Daniela Modesto
December 15, 2018 at 1:47 pmAww thank you Jean! It’s an amazing recipe!
Raia
December 13, 2018 at 2:15 pmI bet even my non-zucchini lovers would like these!
Daniela Modesto
December 15, 2018 at 1:47 pmHaha yes, she converts them 🙂