| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 5g | 1g | 34g |
| sugars | fibre | protein | salt |
| 3g | 2g | 5g | 0.2g |
Why I Love South Korean Vegan Zucchini Pancakes
I continuously marvel at the diversity and complexity of global cuisines and I’m eager to share with you my newfound love for the traditional South Korean dish, Vegan Zucchini Pancakes. Although normally drawn to recipes echoing the wilderness of my native Colorado, there’s something deeply earthy and satisfying about these vegan delights that recall home.
A Deeper Dive into Korean Cuisine
Korean dishes are known for their vibrant flavors, from the tangy punch of their famous kimchi to the comforting warmth of Bibimbap. The Vegan Zucchini Pancakes share a common thread with other Korean pancakes, like Pajeon and Kimchijeon, being that they celebrate simplicity and depth of flavor as the heart of their recipes.
I’d like to pay reverence to the renowned Korean-American chef, Jiho Kim. The Executive Pastry Chef at The Grill, Kim’s desserts juxtapose traditional elements and transformational ideas, resonating wonderfully with my culinary ethos. His style gave a nudge to create this zucchini twist on South Korea’s typical pancake.
Pairing Vegan Zucchini Pancakes with Other Dishes
Although these savory pancakes can easily stand alone as the star of any meal, the Vegan Zucchini Pancakes’ flavor profile wonderfully complements a whole host of Korean dishes. They pair beautifully with a hearty Dakjjim (Korean braised chicken), as the slightly sweet and juicy chicken balances the pancake’s understated zucchini and added kick from the Korean red pepper flakes.
Round off your Korean-inspired meal with a fresh side of Oi Muchim (Korean cucumber salad). The refreshing salad marries so well with the richness of these pancakes, creating a balance of flavors that’s truly irresistible.
Whether you’re a seasoned vegan, a fan of Korean cuisine, or a novice home cook looking to expand your horizons – these Vegan Zucchini Pancakes are a delightful culinary journey that I wholeheartedly encourage you to embark upon. It’s the mixture of familiarity and foreign flair, capturing an element of home while indulging in the novelty of an entirely different cuisine, that makes this recipe a precious find in my culinary repertoire.
What You’ll Need
- 2 medium zucchinis
- 1 1/2 cups of all-purpose flour
- 1/2 cup of rice flour
- 1 1/2 cups of cold water
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/4 teaspoon of black pepper
- 2 green onions, chopped
- 2 cloves of garlic, minced
- Vegan kimchi, for garnish
- Grapeseed oil, for frying
- Low-sodium soy sauce, for dipping
- 1 tablespoon of rice vinegar
- 1/2 teaspoon of sesame oil
- 1/2 teaspoon of Korean red pepper flakes
Method
Step One
Begin by grating the 2 medium zucchinis and placing them in a large bowl. Add 1/2 teaspoon of salt, mix well and let it rest for about 10 minutes. This will help bring out the moisture from the zucchinis.
Step Two
In another bowl, add 1 1/2 cups of all-purpose flour, 1/2 cup of rice flour, 1/2 teaspoon of sugar, 1/4 teaspoon of black pepper, 2 chopped green onions, 2 minced garlic cloves, and 1/2 teaspoon of Korean red pepper flakes. Mix these dry ingredients well.
Step Three
After 10 minutes, squeeze out all the excess moisture from the zucchinis and add it to the dry mixture. Now, pour 1 1/2 cups of cold water into the same bowl and stir everything together until you have a nice, thick batter.
Step Four
Heat a frying pan with some grapeseed oil. Once the oil is hot, ladle some batter into the pan and spread it evenly with the back of the ladle. Cook this on medium heat until one side turns golden brown, then flip and cook the other side.
Step Five
While the pancakes are cooking, prepare a dipping sauce by combining low-sodium soy sauce, 1 tablespoon of rice vinegar, and 1/2 teaspoon of sesame oil in a small bowl. Stir until well combined.
Step Six
Once the pancakes are cooked, remove from the pan, and place them on a cooling rack or a plate lined with a paper towel to remove excess oil.
Step Seven
Serve your vegan zucchini pancakes hot, garnished with vegan kimchi and accompanied by the dipping sauce. Enjoy this delicious and healthy meal!
