Aehobak Jeon (Pan Fried Zucchini Slices) with Dried Shrimp
A savory pancake made with sweet Korean zucchini, toasted dried shrimp, and hot green chili, pan-fried until golden brown.
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 pairs sweet in-season Korean zucchini with dried shrimp for deep savory umami and a nutty aroma. A bit of Cheongyang chili cuts through any richness, and pan-frying it crispy in generous oil makes it a perfect pairing for makgeolli.
- Servings
- about 1–2 servingsOriginal: 1 pancake, 23 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1
- Dried shrimp1/2 cup
- Cheongyang chili pepper (hot green chili)2
Batter
- Korean pancake mix (buchim-garu) (or deep-fried food (twigim))1/2 cup
- Water1/2 cup
- Tuna extract sauce (chamchi-aek)1/2 tbsp
- Lightly toast the dried shrimp in a dry pan or microwave them to remove any stale odor and bring out their nutty flavor. If using larger dried shrimp, roughly chop them with a knife.
Steps
Prepare the ingredients
Prepare 1 Korean zucchini (aehobak), 1/2 cup small dried shrimp, and Cheongyang chili peppers.
Cut the ingredients
Thinly slice the Korean zucchini and cut it into matchsticks, and finely slice the Cheongyang chili peppers.
Lightly toast the dried shrimp in a dry pan or microwave them briefly to remove any stale odor and bring out their nutty flavor.
I used small dried shrimp as they were, but if your shrimp are large, roughly chop them with a knife.
Mix the batter
In a bowl, add the julienned Korean zucchini, dried shrimp, Cheongyang chili peppers, Korean pancake mix (buchim-garu), water, and tuna extract sauce (chamchi-aek), then mix everything evenly.
Pan-fry
Heat a pan over high heat, swirl in generous cooking oil, spread the batter out evenly, and fry over medium heat until golden brown and crispy.
Finish
Seeing the dried shrimp nestled between the zucchini shreds looks so appetizing.
Korean zucchini releases moisture quickly, so it is best to pan-fry the batter right away and eat it all fresh.
The natural sweetness of the zucchini combines wonderfully with the savory umami of the shrimp for an incredible flavor.
One pancake was not enough, so I sliced up more zucchini and made another to satisfy my craving.
These two ingredients are a match made in heaven, so definitely give this recipe a try.
Ppunwife's tips
- Korean zucchini releases moisture quickly, so it is best to pan-fry the batter right away and finish it all while fresh.
FAQ
How can I remove the fishy or stale smell from dried shrimp?
Lightly toasting them in a dry oil-free pan or microwaving them briefly will eliminate any off-odors and bring out their nutty flavor.
How should I prep dried shrimp if they are large?
If the dried shrimp are large, roughly chop them with a knife before mixing them into the batter.
Can I store leftover batter and pan-fry it later?
Because the zucchini draws out water, it is best to pan-fry all of the batter right after mixing and enjoy it fresh.
Is it okay to use frying mix instead of Korean pancake mix?
Yes, you can substitute frying mix (twigim-garu) for the pancake mix in the batter without any problem.
