Hobakjeon is a great way to fit in some nutritious veggies for kids because it’s so crispy and tasty without an upfront taste of zucchini. It’s simple and easy, and it can be made for a quick snack or as a full meal. Serves: 2
Toss the julienned zucchini with the sea salt in a bowl. Let it sit for 15 to 20 minutes. Use a cheesecloth or a nut milk bag to squeeze out as much liquid as you can from the zucchini, and reserve and set aside the liquid.
Place the zucchini in a mixing bowl and add the cassava flour, egg and 1⁄2 cup (120 ml) of zucchini liquid. Mix together with a fork. If the batter seems too thick, add more zucchini liquid 1 tablespoon (15 ml) at a time until it reaches the right consistency. If you run out of the liquid, use plain water.
Heat your choice of cooking oil in a large skillet over medium-high heat. Wait 5 minutes until the pan gets very hot. Add the entire batter if you want to make 1 large pancake, or you can add a few tablespoons (30–60 ml) at a time to make several smaller pancakes. Let it cook for 1 minute, and then reduce the heat to medium-low and cook for an additional 1 to 2 minutes, until browned and crispy on the bottom. Flip and cook the other side for another 2 minutes, adding more oil if needed.
Serve immediately with a side of Sweet and Sour Dipping Sauce. You can cut the pancakes in smaller pieces, or rip them apart as you eat.
Recipe reprinted with permission from Korean Paleo by Jean Choi.