Korean Zucchini Pancakes, also known in Korean as Aehobak Jeon, are super easy to make and come together in just a few minutes. It’s a popular Korean side dish of all time but you could also enjoy it on its own. Why don’t you give it a try? I’m sure you will love it!
Korean Zucchini Pancakes
Ingredients:
- 1 zucchini
- Kosher salt, to taste
- 1 mild red chili (optional), for color
- 1/2 cup all-purpose flour, to coat
- 1-2 large eggs
- 1 tsp neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.)
Instructions:
1. Slice the zucchini about 1/4 inch thick. Place the zucchini pieces on a plate and season both sides with salt to taste. After 5 minutes, gently pat them dry.
2. Thinly slice the red chili (if using).
3. Take out two trays and add some flour and beaten eggs. Dredge the zucchini pieces in flour and coat them with the egg wash.
4. In a non-stick pan, add a splash of oil and wipe off the excess with paper towel. Place it over medium-low, and add the zucchini one by one.
5. Once the bottom turns golden brown, put some chilies (if using) on top. Flip and cook the other side. Once they are golden brown on both sides, drain them on paper towels. Serve with hot rice and other side dishes. Enjoy~!
NOTES:
- It is best to be eaten on the day you make it.
- Refrigerate any leftovers. It should be good for 1-2 days.
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Ingredients
1 zucchini
Kosher salt, to taste
1 mild red chili (optional), for color
1/2 cup all-purpose flour, to coat
1-2 eggs
1 tsp neutral-tasting oil (such as canola, vegetable oil, etc.)
Directions
- Slice the zucchini about 1/4 inch thick. Place the zucchini pieces on a plate and season both sides with salt to taste. After 5 minutes, gently pat dry with paper towels.
- Thinly slice the red chili (if using).
- Take out two trays and add some flour and beaten eggs. Dredge the zucchini pieces in flour and coat them with the egg wash.
- In a non-stick pan, add a splash of oil and wipe off the excess oil with paper towel. Place it over medium-low and add the zucchini one by one.
- Once the bottom turns golden brown, put some chilies (if using) on top. Flip and cook the other side. Once they are golden brown on both sides, drain them on paper towels. Serve with hot rice and other side dishes. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- It is best to be eaten on the day you make it. Refrigerate leftovers. They will stay good for 1-2 days.
