By Audrey Kim, Opinion Editor
When I was a kid, one of my favorite dishes my grandmother would make was hobakjeon, which is a starchy, Korean mess of a zucchini pancake. The crisp, fried exterior was marked by gooey insides, and I would consume the entire batch in no time. Today I often cook the simple dish for breakfast.
Yield: 2 servings
Time: 20 minutes
- ¾ cup of flour
- 1½ cup of zucchini
- ½ teaspoon of salt
- ½ cup of water
- 1. Cut the zucchini into small slices. When you have roughly 1½ cup of zucchini slices, mix it well into a bowl with ½ teaspoon salt, ½ cup water, and ¾ cup flour.
- 2. Turn the stove on medium. Spread vegetable oil on the pan so the pancake won’t stick to the surface.
- 3. Spread only HALF of the batter onto the pan. This is enough for one pancake. If you want to be adventurous, you can pour all of it onto the surface, but warning: it tends to get a little messy when flipping.
- 4. Wait for the bottom of the pancake to become golden and crispy. This usually takes me around 2 or 3 minutes.
- 5. Flip the pancake over. Repeat step #4.
- And voila! The hobakjeon is ready to serve.
Audrey Kim can be reached at firstname.lastname@example.org.