Hobak Buchimgae (Korean Squash Pancake)

Introduce

Chef :

2choi

Hobak Buchimgae (Korean Squash Pancake)

My dinner. I am 71 years old. I am at the stage where cholesterol, diabetes and high blood pressure are at my doorstep. Each tries to get a foot in my door. And I try my best to keep them at bay. So, this is what I have for dinner tonight. Not too much salt, check. No saturated fat, check. Not too much starch.... check? Keeping high blood pressure at bay. Keeping high cholesterol at bay. Oh well, will deal with diabetes tomorrow.

Ingredient

4 TBS

Crispy & Savory Golden Korean Pancake Mix (store bought)

5 TBS

water

1/3-2/3

of 1 green squash (if yellow squash not available)

1/3

of 1 yellow squash (optional)

Cooking instructions

* Step 1

You can find this Korean pancake mix at all Korean grocery stores. Small package is also available. Cut squashes into strips (see picture)

* Step 2

In a bowl, put 4 TBS of pancake mix. Add 5 TBS of water. Mix well.

* Step 3

Put squash into pancake mixture. Mix well.

* Step 4

Put a frying pan on medium high. Put some oil in the pan. Pour the mixture in. Wait for 8 minutes. Flip the pancake over. Add some more oil to the side of the pancake. Shake the pan in circular motion to get oil into the middle. Wait another 8 minutes.

* Step 5

Slide pancake onto a plate. Ready to eat.

* Step 6

If you don’t have to watch your salt intakes, you can dip the pancake with some Ponzu sauce and some chopped green onion (store bought, picture attached).

* Step 7

It depends what kind of frying pan you use. The one I use is thick. If you use the stainless steel kind, you might have to use medium heat and the time to cook also might vary. Keep in mind that we want the edge to be crunchy.