I stared at the calendar at work today in complete and utter disbelief. Are we really already almost at the end of May? It seems like only yesterday I was sitting on my best friend’s balcony as we drank cocktails and celebrated the new year, yet now both my sister and brother are due to finish their university degrees in the next month.
And I realized with complete and utter horror that I turn 29 in a few months time. 29? Why prolong the pain – might as well call it 30 and be done with it!
I was at the dentist earlier this week and while having my cracked tooth repaired (did you know that if you’re a dedicated teeth-grinder, you can actually crack your teeth? That was an expensive lesson!), the dental nurse and I chatted away about how angsty teenagers can be, and how we’d never want to go back to that age.
Which lies at the heart of the issue, I guess. I’m happy with where I am right now, but cringe at the idea of being 30…yet you couldn’t pay me enough money to become a teenager again – or even return to my early 20s!
You see, one of the things that I wanted to do before turning 30 was to publish a collection of our family’s Korean recipes – traditional recipes written for an English-speaking audience to make authentic Korean cooking easy to grasp. And yet, I’ve now only got about 18 months left in which to accomplish this task, and it feels like my sandglass is more empty than full!
So today’s recipe is another Korean one. I know that this is just a variation on the kimchi jeon and hae mul pa-jeon recipes that I’ve previously posted, but this is another very popular variation of this dish and one that serves as a perfect appetizer if you’re planning a Korean meal, so why not? 🙂
Unfortunately my brain is rather fried these days so I’m going to keep this short and sweet – but I need your help! You see, I have a list of recipes that I know need to be recorded and blogged, but I’d love you to leave a comment to tell me what Korean recipes you’d like to see me put up!
I know that I haven’t posted in a few weeks, but I will be trying to go back to putting up a new Korean recipe every week (or fortnight!)
Having a wide variety of recipes to choose from when I decide what Korean dishes to make for the blog each weekend will definitely help with my motivation. I promise! 😛 But for now, scroll down to read through my latest offering!
600g – 700g zucchini (or courgette, depending on where you live)
2 tsp salt
2 carrots, grated
1 large onion
2 cups plain flour
2 large eggs
2 – 3 cups water
Salt and pepper, to taste
Dipping sauce ingredients
4 tbsp soy sauce
2 tbsp rice wine vinegar
** Optional: 1 tsp gochugaru (Korean chilli flakes)
1. Top and tail your zucchini, then slice it into rounds about 54-mm thick. Then proceed to slice the rounds into batons 4-5mm wide.
4. Add the flour and whisk in till thoroughly incorporated, then add the water gradually, ensuring that you whisk well after each cup addition. Once the batter reaches the consistency of thin pancake batter (thin but not watery), add the strained zucchini and mix in.
When you pour in the batter, it should be no more than about 3-4mm thick at most in the pan. Feel free to spread the vegetables out into an even layer with a spoon to ensure even thickness and cooking.
Once the bottom of the pancake is browned and the top is dry and set, carefully flip it over and cook till the top layer is also browned, then set aside on a paper towel to drain.
It’s best to serve these pancakes freshly made and while still warm as this is when the flavour and texture is best! However, they can be made a day or two ahead of time and briefly reheated in a frying pan if you need a quick bite to be ready before time!
As for the dipping sauce, you can mix this up and keep it in a glass jar for a few weeks in the fridge, simple as that 🙂
Also, just a reminder folks that the Kitchenwench Cupcake Kit Competition is due to end this Sunday so if you haven’t entered yet, you’ve still got time! All you need to do is leave a comment with your favourite cupcake flavour on the competition post and you’re in the draw! 🙂