Sweet and Tender Aehobak Jeon (Pan Fried Zucchini Slices)
A savory pancake dish that highlights the sweet, tender bite of julienned Korean zucchini seasoned with tuna extract sauce for deep umami.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pancake skips seafood to let the natural sweetness and tender crunch of Korean zucchini shine as it fries to a golden brown. Accounting for the zucchini's own moisture, the amount of water is reduced, and tuna extract sauce provides the seasoning so you can enjoy it savory and fragrant even without a dipping sauce.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 22 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Korean zucchini (aehobak)1
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Korean pancake mix (buchim-garu) (or frying mix (twigim-garu))1 1/3 cups
- Water1 cup
- Tuna extract sauce (chamchi-aek)1 tbsp
- You can use carrot or bell pepper instead of red chili pepper.
Steps
Prepare the ingredients
The ingredients for zucchini pancake are 1 Korean zucchini (aehobak), 1 red chili pepper, and 2 Cheongyang chili peppers (hot green chili).
You can use carrot or bell pepper instead of red chili pepper.
Slice the ingredients
Slice the ingredients
Slice the Korean zucchini into rounds about 5 mm thick, stack them neatly, and julienne them to the same thickness.
If cut too thin, it loses its bite and turns mushy; if cut too thick, it takes a long time to cook and makes the pancake soggy.
Finely chop the Cheongyang chili pepper and red chili pepper.
Make the batter
Make the batter
In a bowl, add the julienned Korean zucchini, Cheongyang chili pepper, red chili pepper, 1+1/3 cups Korean pancake mix (buchim-garu), 1 cup water, and 1 tbsp tuna extract sauce (chamchi-aek), then mix well so no dry clumps remain.
Because Korean zucchini releases moisture, use more pancake mix and less water than you would for other pancakes.
Also, since we are not adding umami-rich ingredients like seafood or shrimp powder, tuna extract sauce is used to season the batter and provide deep flavor.
Pan-fry
Pan-fry
When pan-frying, start by heating the pan over high heat, add a generous amount of oil, and swirl the pan so the oil coats it evenly.
Once you have spread the batter out thin and even, reduce the heat to medium-high and fry until golden brown throughout.
The batter drops the pan temperature instantly, so if you fry over low heat, it will absorb a lot of oil and turn soggy.
After flipping, add a bit more oil and swirl the pan so the oil reaches the center of the pancake, pan-frying until evenly crispy and golden all over.
Ppunwife's tips
- Julienne the Korean zucchini about 5 mm thick to keep its texture; slicing too thin turns it mushy, while slicing too thick takes long to cook and makes the pancake soggy.
- Korean zucchini contains moisture, so use a generous amount of mix and less water compared to other pancakes.
- The batter lowers the pan temperature instantly, so frying at a low temperature causes it to absorb too much oil and become soggy.
- After flipping, add a little more oil and swirl the pan so it flows toward the center, ensuring the entire pancake turns crispy and golden.
FAQ
Is there an ideal thickness for slicing the Korean zucchini?
Julienning it to about 5 mm thick is best. If it is too thin, the texture becomes mushy; if it is too thick, it takes longer to cook through and can turn soggy.
What can I use if I do not have red chili pepper?
You can use carrot or bell pepper instead of red chili pepper to add color.
How can I fry the pancake crispy instead of soggy?
Heat the pan thoroughly over high heat, add a generous amount of oil, spread the batter, and then adjust the heat to medium-high. If the temperature is too low, the batter absorbs the oil and becomes greasy and soggy.
Can I use frying mix instead of Korean pancake mix?
Yes, you can substitute frying mix in the exact same amount.
