Korean Vegetable Pancakes | PCC Natural Markets

Korean Vegetable Pancakes

Ho Bak Jun

Yield: About 14 (3-inch) pancakes

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

A delicious Korean side dish traditionally made from sliced zucchini. Here, the zucchini is shredded and mixed with fresh herbs and spices for a more robust flavor. Serve with Sesame Seed Dipping Sauce or tamari sauce.



Place zucchini, carrot, green onions, garlic, ginger, flour, water, sesame oil and salt in a bowl. Mix just until combined.

Heat oil in a large, heavy skillet over medium-high heat. Drop zucchini batter by 1/4-cups into the pan. Cook until golden and crisp, 2 to 4 minutes per side. Continue with remaining batter, adding more oil as needed.

Serve with Sesame Seed Dipping Sauce or tamari sauce.

More about: carrots, pancakes, zucchini


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