Ho Bak Jun (Korean Vegetable Pancakes)
Yield: 14 3-inch pancakes
Ingredients
PreparationIngredients
- Olive oil for pan frying Add to list
- 1 medium carrot, peeled and grated Add to list
- 1 medium zucchini, grated Add to list
- 1 teaspoon sea salt, divided Add to list
- 2 green onions, thinly sliced Add to list
- 1 medium clove garlic, minced Add to list
- 1-inch piece of ginger, peeled and minced Add to list
- 1/4 cup chopped cilantro Add to list
- 1 cup spelt flour Add to list
- 1 cup water Add to list
- 1 teaspoon toasted sesame oil Add to list
- Sesame Dipping Sauce Add to list
Preparation
Heat a medium-size pan over medium-low heat. Add 1 tablespoon olive oil. When warm, add carrot, sautéing 2 minutes. Add zucchini and ½ teaspoon salt. Sauté 2 to 3 minutes. Stir in green onions, garlic, ginger and cilantro, cooking additional 2 minutes or until vegetables are softened. Set pan aside to cool.
In a large bowl, mix spelt flour, ½ teaspoon salt, water and sesame oil. Stir into vegetable mixture until just combined.
Heat griddle or heavy skillet over medium-low heat. Add 1 teaspoon of oil to pan. Spoon batter into 3-inch circles in hot pan. Cook until lightly browned on bottom, about 2 to 3 minutes then flip, cooking other side another 2 to 3 minutes. Remove pancakes from pan, keeping warm under foil. Continue with the remaining batter, adding light coating of oil between batches to avoid sticking.
Recipe by , PCC Cooks instructor
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