Zucchini pancake – hobuk jeon

zucchini pancake

A simple savoury recipe that tastes like the summer garden!

It is that time of year again where the garden is overgrown and the zucchini are in abundance.   I mentioned that this year my garden has been unloved and is in desperate need of attention.  Normally I dote on my garden and faithfully water it and daily check in on all the treasures growing under the leaves and on the vines.  With life having gone sideways earlier this summer, the garden has been neglected.  So much to my delight and surprise, the other day when I was mumbling my apologies to my garden, I discovered several huge zucchinis growing.

We have a real love affair with zucchini in our house.  We eat it multiple times a week and I shred up the excess from the summer and I put in almost every soup or stew imaginable in the fall until my supply runs out. So discovering these beauties was a score.  We got right down to grating them and produced 6 loaves of zucchini bread, copious amounts for the freezer and these fabulous pancakes for dinner!

And I was happy to note that there were a few more zucchinis hiding amongst the overgrown weeds in the garden… 🙂

So however you get your zucchini, whether it is from your garden, from a friend’s garden or the fruit and veggie stand, do yourself a favour and make these!

girls and zucchini

My girls and their green babies…

boys and zucchini

and my boys and their green weapons!

Zucchini pancake – hobuk jeon

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 large or 16 small

Zucchini pancake – hobuk jeon

Ingredients

  • 1 zucchini
  • 3 green onions
  • 2 eggs
  • 1 cup flour
  • 1 cup water
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • oil for frying

Instructions

  1. Slice the zucchini finely (or grate coarsely... which ever works for you)
  2. Cut the green onions into 1 inch pieces
  3. Mix together the remaining ingredients and add the vegetables
  4. Heat the oil in a frying pan on medium heat
  5. Add desired amount of batter
  6. When browned, flip and squish down the pancake as flat as possible
  7. Flip again and squish
  8. When deliciously brown, serve hot with soy sauce
http://koreainmykitchen.com/?p=1993


Strawberry stuffed pancakes – ttalgi hoddeok

strawberry hoddoek

Nothing says I love you like a strawberry stuffed pancake!  These yummy traditional Korean pancakes take on a valentines twist with a sweet strawberry jam filling!

Valentines day is such a special day.  When you are dating and new in love, you think it is the best; it is so romantic.  When you have kids it is just a wonderful day to celebrate love, all kinds of love, friendships and relationships.  Little valentines cards go to school and come home.  The teacher, me, gets a few special teacher cards and I go home, slightly frazzled from 5 year olds on a sugar high, but feeling loved.  And at home in your family, your kids make you cards and leave secret messages in the mail box.  You make a fancy breakfast with valentines under their plates. Your husband brings home chocolates.  You eat some strawberry pancakes.  And life is good.  Love is good.

So how do you say I love you in Korean?  Besides with strawberry pancakes?  Sa -rang-he-yo!  Give it a try, it might work wonders for you this valentines day! 🙂

Strawberry stuffed pancakes – ttalgi hoddeok

Total Time: 1 hour, 30 minutes

Yield: 8 pancakes

Strawberry stuffed pancakes – ttalgi hoddeok

Ingredients

  • 1 cup lukewarm water
  • 2 tbsp white sugar
  • 2 tsp yeast
  • 1/2 tsp salt
  • 1 tbsp oil
  • 2 cups flour (I used whole wheat...doesn't that make it healthy?)
  • 1/2 cup strawberry jam
  • Icing sugar for sprinkling

Instructions

  1. In a bowl, mix together the warm water, sugar, yeast, salt and oil
  2. Add the flour slowly and mix it all together
  3. Cover with plastic wrap and let the dough rise for about an hour or it has doubled in size
  4. Knead the dough slightly to release the bubbles
  5. Cover again and allow to rise for 10-20 minutes
  6. Flour a clean surface and knead the dough
  7. Divide into 8 balls
  8. Flatten a ball in the palm of your hand and fill the center with 1 tbsp of jam
  9. Pinch the sides to the top to close it up
  10. Fry in an oiled pan on medium heat
  11. Fry for 30 seconds and flip it over and flatten it out so it looks like a pancake
  12. Flip it over and fry until golden brown
  13. Sprinkle with icing sugar and enjoy warm!
http://koreainmykitchen.com/?p=1755

A visual how-to:

hoddeokhoddeokhoddeokstrawberry hoddeokhoddeokstrawberry hoddeok

Some of my valentines enjoying the love!

the boys

Korean lentil veggie pancakes

lentil veggie pancakes

Savoury pancakes with a protein punch! One mouthful of these and you will be back for more.  Haven’t tried savoury pancakes before?  Those Koreans, they knew what they were doing when they fried up this fabulous food!

I have a confession: I love pancakes and could eat them every meal of the day.  Sweet in the morning with blueberries and maple syrup, savoury for dinner with zucchini and soy sauce! Nothing makes me swoon like a crispy pancake.  I have make endless variations of the traditional Korean pancake (jeon) and just when I thought I couldn’t come up with anymore, I made these!

I was looking to add protein without adding meat.   Enter in lentils!  What a amazing addition to this recipe.  The red lentils cook up quickly not adding too much prep time and with 16 grams of fibre and 30 grams of protein for 1/2 cup, they add a nutritional punch to this already ridiculously good recipe!  Now my little perfect pancakes are a protein powerhouse!

So do yourself a favour, break out your fry pan, get cooking!  Grab your chopsticks, dip them in some soy sauce, bow to the Koreans and thank Saskatchewan farmers for their lentils!

Korean lentil veggie pancakes

Korean lentil veggie pancakes

Ingredients

  • 1/2 cup of red lentils
  • 1 zucchini
  • 2 carrots
  • 3 green onions
  • 2 eggs
  • 1 cup flour
  • 1 cup water
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • oil

Instructions

  1. Cook up the red lentils according to the package, drain and cool
  2. Slice the zucchini, carrots and green onions nice and thin (a mandolin works great for this!)
  3. Mix together the eggs, flour, water, soy sauce, onion powder and garlic powder
  4. Add in the lentils and veggies
  5. Heat up the oil in a frying pan
  6. Put the batter in the pan according to the size you would like
  7. Flip when browned and squish the pancake flat - this cooks up the veggies
  8. Flip again and squish hard
  9. Serve hot with soy sauce
http://koreainmykitchen.com/?p=1642

 

 

Pork sausage zucchini pancakes – dwaeji gogi jeon

pork zucchini pancakes

Love these pancakes!  All the yummy-ness of sausage and zucchini fried up in a pancake.  Who could ask for more?

#vintage corelle dishes

I don’t hashtag. I’m not on twitter.  And I don’t normally even think in social media lingo. I never LOL or TTFN.  Call me old. So old in fact that these vintage 70s dishes are still used at my moms everyday.  I grew up eating cereal out of the matching bowl and toast from the salad plates. I happen to have one in my cupboard that brought something delicious home from her place.  I thought it would be the perfect plate for these crispy pancakes! Everything tastes better on mom’s dishes!

Do you have this set or something similar?  Does your mom?  Or (gasp) Grandma?

Pork sausage zuchinni pancakes

Ingredients

  • 250 g pork sausage
  • 1 zucchini
  • 2 green onions
  • 2 cloves of garlic
  • 1 tbsp soy sauce
  • pepper
  • 1 cup flour
  • 1 cup water
  • 1 egg
  • 1 tsp red pepper flakes

Instructions

  1. Remove the pork from the casings
  2. Slice the zucchini thinly
  3. Cut up the green onions
  4. Mix all the ingredients together
  5. Oil the pan generously (I didn't say these were healthy!)
  6. Fry on medium high heat until browned squashing them thin
  7. Flip and squash until browned nicely and the sausage is cooked
  8. Enjoy!
http://koreainmykitchen.com/?p=1381

I confess my undying love to pancakes here and you can give these marvelous pancakes a try too!

seafood pancake Seafood pancake – hae mul pa jeon

veggie pancakes Veggie pancakes – yachae jeon

kimchi pancakes Kimchi pancakes – kimchi jeon

Hoddeok - stuffed pancakes Sweet stuffed pancakes – hoddeok

Korean bazaar

My favourite day?  Korean bazaar Saturday at the local Korean church!  Here is why… street food!  It is also a great opportunity to practice my Korean.  It always impresses them when I can barter in Korean.

spicy pork pancake

The Korean ladies from the church work hard and cook up a storm, like this yummy spicy pork pancake!

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bazaar

We scored the very last bag of homemade kimchi from the fabulous Kimchi-Ajumma!

kimchi

I figure the lady that makes the best kimchi in the church is the one who is asked to make it for the sale so it is going to be delicious!

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The kids devoured their tornado potato! Interesting fact: did you know these were invented in Korea?  No, really, they were! 🙂

They also had kimbap… but it was gone before I could get my camera out!

My yobo enjoys the garage sale portion of the bazaar.  This is where we got our Korean bible verse last year.  Unfortunately for my yobo, he hardly got to buy anything, I spent all our money on Korean food. Next year…

Do you love Korean street food?  I’ll give you a heads up next year when the bazaar is happening and you can join us there!

Street food in Korea (and China)

I love street food.  One of the reasons I was so excited to go back to Korea, besides visiting family and showing the kids their father’s homeland, was to eat lots and lots of street food… and we did!

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This is a typical food stand in Seoul.  You can enjoy kimbap, spicy rice cakes and all kinds of deep fried yumminess here.

korea 2014 338

Glass noodles wrapped in seaweed, dipped in batter and deep fried… YUM!

korea 2014 336

This is us enjoying our first ‘meal’ in Korea.

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The kids ate lots and lots of kimbap!

korea 2014 406

I really like pancakes and I was obsessed with eating hoddeok, pancakes stuffed with sugar and nuts, everyday!

korea 2014 422

We also discovered a savoury pancake sold on the streets that was stuffed with noodles and veggies.  We had to try those as well!

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Yummy! (We did need to take our street food indoors this day as it was cold and rainy.)

korea 2014 266

We also had fabulous street food in Shanghai.  We enjoyed some yummy onion pancakes…

korea 2014 265

and bbq’ed squid, of course!

korea 2014 245

The kids got to try sugar cane for the first time.

korea 2014 234

My brother ordered us Chinese-style shawarma that were delicious!

korea 2014 239

Nothing beats eating on the street with cousins!

We also ate lots of different foods on a stick – bbq’ed chicken, deep fried chicken, and sausages to name a few. Unfortunately I forgot to take pictures 🙁 Now to try and make a few of these myself.

Sweet stuffed pancakes – Hoddeok

Hoddeok - stuffed pancakes

These are a pancake lovers dream come true – pancakes stuffed with brown sugar, cinnamon and nuts.  Hot, gooey and so so yummy!

I have been craving these for a while.  Ever since I had them in the summer time, I have been dreaming about making them.  I know, I know, some people dream of climbing Mt. Everest.  Not me, I dream of pancakes!   They are little more time consuming than normal pancakes, so once the fall-back-to-school-thanksgiving-christmas-new-years dust had settled,  I finally tackled them!

I must confess that I devoured more than my fair share of these.  And the next night, I made them again!  I think they would also be delicious for breakfast with a hot cup of coffee. But that would mean waking up early… mehh!

The time you need: 1.5 hours       Yield: 8 pancakes

The things you need:

  • 1 cup lukewarm water (I usually do it on the warmer side)
  • 2 tbsp white sugar
  • 2 tsp yeast
  • 1/2 tsp salt
  • 1 tbsp oil
  • 2 cups flour (I used whole wheat flour… I felt less guilty eating so many! :))
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 2 tbsp chopped nuts (I used almonds)

The how to:

  • In a bowl, put 1 cup of warm water, white sugar, yeast, salt and oil
  • Mix the ingredients well
  • Add the flour and mix it all together

hoddeok

  • Cover with plastic wrap and let the dough rise (I heat my oven for a few minutes and then turn the light on… and turn the oven off, and let it rise in there)
  • While to dough is rising, make the filling: mix the brown sugar, cinnamon and nuts together in a small bowl
  • After about an hour it should have doubled in size.
  • Knead the dough a little to release the bubbles
  • Cover again and let it continue to rise 10-20 minutes
  • Flour a clean surface (important step!) and knead the dough.

hoddeok

  • Divide into 8 balls

hoddeok

  • Flatten the ball in your hand, fill the center as full as you can, and close it up.

hoddeok

  • Lightly oil a pan on medium heat and place a ball on the pan
  • Let it fry for 30 seconds or so and flip it over and flatten it out… like a pancake

hoddeok

  • Flip it over again and fry until golden brown
  • Eat hot and enjoy! 🙂

k and n

“Oh so good!” – the troops approve!

Recipe from Maangchi.com

Breakfast ‘sushi’

breakfast sushi

Hot crepes rolled up with cream cheese, banana and caramel, sliced up like sushi and eaten with chopsticks!

There is nothing like a snowy winter day to make some Asian inspired pancakes… minus the seaweed!  I love pancakes and thought this would be a fun way to eat them. We also tried them with raspberry jam, cream cheese and banana. Deeeelicious!

breakfast sushi

Today was suppose to be the last day of school before the holidays but a big dump of snow means we are home.  Though we have mixed feelings about missing the last day of school, we got to indulge in a weekend breakfast before heading out to build snowmen and snow forts.

Breakfast sushi

Ingredients

  • Crepes
  • Banana
  • Cream cheese
  • Caramel sauce
  • Raspberry jam
  • Icing sugar to garnish

Instructions

  1. Make the crepes according to your favourite recipe.
  2. Slice banana length wise into 4 pieces
  3. Slice cream cheese into long thin pieces
  4. Assemble ingredients
  5. Roll
  6. Slice
  7. Arrange on the plate
  8. Sprinkle with icing sugar
  9. Enjoy!
http://koreainmykitchen.com/?p=1065

breakfast sushibreakfast sushibreakfast sushi

Fun in the snow

snow fortin the snow

Hae mul pa jeon – Seafood pancake

seafood pancake

This is the best pancake I have ever made!  Full of green onions, vegetables and shrimp, this hae mul pa jeon has been crowned king of pancakes in our house!

The recipe makes one ginormous pancake which is how they are eaten in Korea.  You can cut it up like a pizza or attack it with your chopsticks like my yobo does.  Either way, it is yummy!  The trick to making this especially delicious is to have enough hot oil in the pan to make the pancake crispy and serve it hot!

What you need:

  • 1/2 c flour
  • 2/3 c water
  • 1/2 tsp salt
  • 2 green onions cut into 1 inch pieces
  • 1/2 c zucchini cut into half moons
  • 1 red pepper cut into 1 inch pieces
  • 2 eggs mixed
  • 1/2 c seafood (I used shrimp)

The how to:

  • blanch the seafood for a minute or so (this way the pancake doesn’t get too watery)
  • combine the flour, water and salt to make the batter
  • add the onions, zucchini and red pepper and mix it all together
  • heat a fry pan on medium heat… add vegetable oil… allow the oil to get hot
  • spread the pancake batter out evenly in the pan and add the seafood on top
  • allow to cook for a few minutes then pour the egg on top of the pancake
  • allow to cook for a few more minutes, then carefully flip it over (If you are not talented at this, as I am not, don’t worry, if it falls apart, just squish it back together)
  • cook until browned on the other side
  • serve HOT!

kidscrazy kids

Kids crazy about Korean food!

Recipe from www.maangchi.com

Kimchi jeon – Kimchi pancakes

feb blog 025

If you like kimchi, then this is the pancake for you! When your kimchi has passed its prime (and you will know when this is by merely opening the fridge), this recipe is a great way to use it up.

Kimchi and Koreans are synonymous.  You rarely have one without the other.  Koreans eat kimchi with almost every meal, make almost every vegetable into a form of kimchi and add kimchi to almost everything they eat, even pancakes!

Now I admit that it has taken me some time to acquire a taste for this spicy fermented cabbage. I do still prefer it fresh and young (as opposed to aged and old) or cooked up with something else.  In this recipe, the intensity of the cabbage and the spice is reduced when it is fried.  The seasoned batter and the crispy outside are irresistible. After all, I can’t pass up a pancake.  (See my professed devotion to them here.)

The recipe:

How long it takes: prep time: 5 minutes   cook time: 10 minutes

Yield: 12 small pancakes or 4 big pancakes

What you need:

  • I 1/2 cup chopped kimchi
  • 2 – 3 eggs (depending on how the chickens have been laying)
  • 1 cup flour
  • 1 cup liquid (water and kimchi juice)
  • 1 tsp sugar (optional)
  • 1 tsp salt
  • oil for frying

The how to:

  • mix all the ingredients together well
  • heat oil in the frying pan on medium high
  • ladle batter into the pan and try to flatten it out as much as you can
  • flip when the bottom is browned and pressed down on the pancake to ensure the kimchi gets cooked
  • continue to fry, flip and flatten until the pancake is browned and crispy
  • serve hot and enjoy with soy sauce or dipping sauce.

 Grr...

“Grr… can’t wait to sink some teeth into those pancakes!”