Tag: snack

Zucchini Pancake

Zucchini Pancake

Zucchini Pancake

My love for Korean savory pancakes is never-ending. So far I’ve made green onion, seafood scallion, kimchi, and chive flower pancakes. This zucchini pancake is very simple to make and is so satisfying. The sliced red chilies in the batter give this pancake a little kick. 
The most important thing about this pancake is to get out as much liquid form the grated zucchini as possible. Zucchini holds a lot of water. If the zucchini was grated and just added to the batter without getting rid of the excess moisture, the batter would be very runny and the pancake wouldn’t get crispy right. After I let the salted zucchini sit for 10 minutes, I squeezed the zucchini into a ball and drained the zucchini water into another bowl. Use this liquid later to thin out the batter when mixing the pancake flour and egg together.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Appetizer, Snack
Cuisine: Korean
Keyword: appetizer, Korean, snack
Servings: 1
Author: Alex Gorgos

Ingredients

Korean Pancake Flour

  • 1/2 cup minus 2 tbsp wheat flour
  • 1 tbsp sweet rice flour
  • 1 tbsp corn starch
  • 1/4 tsp salt

Zucchini Pancake Batter

  • 1/2 cup korean pancake flour
  • 8 oz grated zucchini
  • 1/4 medium onion sliced
  • 2 red thai chilies thinly sliced
  • 1 large beaten egg
  • 1/2 tsp salt
  • 2-3 tbsp squeezed zucchini water
  • 2 tbsp vegetable or canola oil

Dipping Sauce

  • 1 tbsp light soy sauce
  • 1 tbsp water
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1/4 tsp gochugaru pepper flakes

Instructions

Korean Pancake Flour

  • Mix all pancake flour ingredients together.
    Korean, appetizer

Zucchini Pancake Batter

  • Grate the zucchini into a bowl. Lightly salt the zucchini to draw out moisture. Let sit for 10 minutes.
    Korean, appetizer, snack
  • Squeeze out as much moisture as you can from the zucchini into a separate bowl. Save the water and set aside.
    Korean, appetizer, snack
  • Mix the korean pancake flour with 1 beaten egg. The batter will be a little stiff. Add 2-3 tbsp of the saved zucchini water. Add in the zucchini, onion, Thai chilies.
    Korean, appetizer, snack
  • Heat up the cooking oil on a griddle over medium high heat. Portion out the batter into 4 equal pancakes. Cook for 4 minutes.
    Korean, appetizer, snack
  • Flip. Cook the pancakes for another 4 minutes.
    Korean, appetizer, snack
  • Serve with dipping sauce.
    Korean, appetizer, snack
Seafood Scallion Pancake

Seafood Scallion Pancake

Seafood Scallion Pancake

Korean style savory pancakes are one of the most popular appetizers for groups of people. There are many different types of Korean pancakes that are savory. In addition to this recipe, I will be covering kimchi, potato, zucchini, and garlic chive pancake recipes in future posts.
For the pancake flour mix, I purchased a pre made one from a Korean market. If you want to make the pancake flour from scratch, here is the recipe: 1/3 cup of flour, 1 tbsp cornstarch, 1 tbsp sweet rice flour, 1/4 tsp salt. Make sure when adding the water to the batter that it is thin enough. The goal is to have a thin and crispy pancake, not a thick and fluffy one.
The seafood mix I purchased can be found at any Asian grocery store. This one had the mix chopped into smaller pieces, which is perfect for this recipe. My seafood mix contains mussels, clams, shrimp, octopus, squid, and cuttlefish. Before adding the mix to the pancake batter, make sure the seafood is completely thawed then dried on a paper towel. There are many different combos of seafood mixes. Find one that you like. If you aren’t a fan or are allergic to seafood, you can omit it from the recipe and have just a scallion pancake. I would personally add a couple of small sliced chilis to this to give I a kick, but it isn’t necessary.
There are many different approaches to making this recipe in addition to how I prepared my pancake. I’ve had this recipe where all the ingredients are mixed together in the batter and cooked that way. I’ve seen this prepared where the seafood mix is mixed into the batter then 3/4 of it is poured on a griddle. Then the whole green onions are laid across the top of the pancake. 2 minutes before flipping it, the rest of the batter and egg is poured over the top. The point is to find what works best for you and your taste buds.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Korean
Keyword: appetizer, Korean, seafood
Servings: 1
Author: Alex Gorgos

Ingredients

  • 1/2 cup korean pancake mix
  • 1 large egg, beaten
  • 2 minced garlic cloves
  • 1 tsp minced ginger
  • 1/2 cup frozen seafood mix chopped
  • 1 bunch green onion
  • 1 tbsp canola or vegetable oil

Dipping Sauce

  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1/2 tsp gochugaru pepper flakes

Instructions

  • Thaw and dry on paper towel the seafood mix. Cut green onion bunch into 3.
    Korean, Appetizer
  • Mix together Korean pancake mix, seafood mix, 1/2 of the beaten egg, garlic, and ginger. Add about a 1/2 cup or more of cold water until the batter is thin.
    Korean, appetizer
  • In a sautée pan or griddle, heat up cooking oil over medium highest. Sautee the green onions for a minute. 
    Korean, appetizer
  • Add the pancake batter over the green onions. Cook for 3 minutes.
    Korean, appetizer
  • Add the remaining beaten egg over the top of the pancake. Cook for another 2 minutes.
    Korean, appetizer
  • Gently flip over. Cook for another 5 minutes.
    Korean, appetizer
  • Serve with dipping sauce.
    Korean, appetizer, snack

Dipping Sauce

  • Mix all ingredients together.
Thai Pork Omelette

Thai Pork Omelette

Thai Pork Omelette

This recipe is very simple and straight forward. All of these ingredients are basic staples in my household. This omelette takes 5 minutes prep time and 5 minutes cooking time. So if you are really baked and impatient for food, but want to eat something of quality, this is a go to.
If you want to use another protein such as shrimp or chicken, please do so. Shiitake mushrooms are a great substitute if you would like for this to be meatless. No more than 2 oz of protein is needed.
I recommend making extra rice. It keeps in the refrigerator for several days. It is also great to use for making fried rice. If you have my diet, it will never go to waste.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Snack
Cuisine: Thai
Keyword: breakfast, Eggs, snack, Thai
Servings: 1
Author: Alex Gorgos

Ingredients

  • 2 large eggs beaten
  • 1 green onion chopped
  • 2 oz ground pork
  • 1 tsp fish sauce
  • 1 tsp oyster sauce
  • 1/4 tsp white pepper
  • 2 tbsp canola or vegetable oil

Garnish

  • siracha

Instructions

  • Beat eggs together with fish sauce, oyster sauce, and white pepper. Add remaining ingredients and mix together. Make sure that any large clumps of ground pork are broken up.
    Thai, eggs
  • Add the cooking oil to a skillet on medium heat. Add the egg mixture and cook for 4 minutes. As it cooks, pull the edges of the omelette towards the center and let any of the uncooked egg mixture spill over to the sides to cook. Repeat this a few times.
    Thai, eggs
  • Flip over. Cook for 30 seconds; just enough to cook it through.
    Thai, eggs
  • Serve with Jasmine rice. Garnish with siracha. I recommend to always make double the amount of rice than what the recipe calls for. It keeps in the refrigerator for several days and is great to use for fried rice.
    Thai, eggs