Korean Zucchini Pancake

Hobakjeon  호박전

Last few days I had cravings for potato pancakes (or Čmunda in Czech) but it is a winter or cold weather meal. While browsing through other food blogs I came across zucchini version and since I bought bunch of zucchinis at local farmers market my plan was formalized. There is nothing like eating local and in season, right?

This pancake is great for nice quick lunch and can be eaten hot or at room temperature.

My version is based on recipe from Maangchi’s blog that I follow on regular basis. She also has her own channel on YouTube.

Ingredients

2 medium zucchini (I used 1 green and 1 yellow)

3 green onions

2 cloves garlic, very finely chopped

1/2 tsp. salt

1/2 tsp. white pepper

1 large egg, beaten

1/2 cup flour

1/2 cup water

1 tsp. sesame oil

Peanut oil for frying

Julienne zucchini (matchstick size) and shred green onions. You should have about 2-1/2 cups of zucchini and 1/2 cup of green onions.

In large mixing bowl beat the egg and then add salt, flour, pepper, garlic and water and mix until well combined and smooth.

Add zucchini and onions and mix thoroughly with spatula.

Heat 12” non-stick frying pan, add 1 Tbs. of oil and when hot add about 3/4 cup of pancake mixture. Spread it evenly, making fairly thin pancake. Press down with spatula to get even browning on bottom. Add some sesame oil around the edges to help the browning. When edges are golden brown, about 2 minutes, flip or turn over and cook another 2 minutes. Again, add 1 tsp. of sesame oil around the edges.

Transfer to heated plate and keep warm while frying rest of the pancakes.

I know that it is basically traditional Korean dish and is served with spicy sauce but I served it with sour cream and sliced strawberries. Nice contrast in texture and taste!

Done just right!

Note: Do not let the frying pan get too hot or you end up with burned edges and raw center.

Japchea with Baby Cuttlefish

This is my take on one of the best known Korean dishes. Actually, just like with so many Oriental dishes, there are as many versions as there are people that cook it. Very simple and fast to prepare and yet so tasty.

Ingredients:

1 Lb. bag frozen baby cuttlefish, cleaned

1 small carrot, julienned

6” piece of seedless cucumber

3 green onions

1/2 small cooking onion, thinly sliced

3 cloves garlic, chopped and divided into 2 equal parts

1” piece of ginger, chopped and divided into 2 equal parts

Soy sauce

Peanut oil

Sesame oil

1/2 package of dangmyeon noodles (sweet potato starch noodles)

You can substitute cellophane noodles (mung bean or glass noodles) for dangmyeon but Korean noodles have nicer texture.

Directions:

Defrost cuttlefish in refrigerator overnight. Wash, pat dry and marinade in a bowl with 1 tsp. of peanut oil mixed with 1/2 tsp. of sesame oil and 1 part each of chopped garlic and ginger. Mix well and marinade in refrigerator for 2 hours.

Cook noodles till al dente, about 3 minutes, drain and drop in bowl with cold water. Drain again, cut into 6” long pieces and toss with 1 Tbs. of soy sauce, 1 tsp. of sesame oil and 1 tsp. of peanut oil and reserve.

In a skillet heat 1 Tbs. of peanut oil till haze forms over the pan. Stir-fry rest of garlic and ginger for few seconds and then drop in cooking onions, carrots and cuttlefish. Stir-fry for 2 minutes, add green onions, mix well and then transfer into bowl with noodles. Mix well and season with hot sauce and/or soy sauce to your taste. Serve on individual plates and garnish with cucumber slices.

Kimchi

Emergency Kimchi by Maangchi

Kimchi is an absolute must at Korean table, be it at home or in a restaurant, breakfast, lunch or dinner. There is Museum of Kimchi in Seoul, South Korea, that lists over 150 types of kimchi. Check this video, it is quite interesting.

This recipe is based on Emergency Kimchi developed by Maangchi, author of one of the blogs that I follow. I am also subscriber to her website. Video of how to make her Emergency Kimchi (that I call Simple Kimchi) is on her website as well as almost 100 videos on her YouTube  channel.
This is the best kimchi I had in long time. What is really nice about making your own is that you can control how much garlic and pepper flakes you use. As you can see at bottom of this post, I like it hot and Marjo’s is on milder side. In Korea, kimchi in North is mild and farther South you go, spicier it gets.

Note: I used traditional Napa Cabbage since I didn’t have any emergency. The Napa cabbage was in refrigerator J.

Ingredients:
1 Cabbage
1/4 cup salt
1/3 cup hot pepper flakes, or to taste
1/4 cup fish sauce
1 Tbs. sugar
1/4 cup garlic, chopped
4 green onions, chopped
1 small carrot, julienned

Directions:
Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.
Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
Set aside for 10 minutes.
Make kimchi paste by mixing these ingredients in a bowl:
1/3 cup hot pepper flakes, 1 tbs sugar, ¼ cup fish sauce, ¼ cup minced garlic, 3-4 stalks of chopped green onion (1/3 cup worth), ¼ cup’s worth of julienned carrot.
Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
Mix the kimchi paste into the cabbage thoroughly.
Put the kimchi into a container, jar, or plastic bag.
Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.