Aehobakjeon || Pan-fried Battered Zucchini, 香煎西葫芦, 香煎櫛瓜, ズッキーニのチヂミ, 애호박전 1

Ingredients:

• Mature pumpkin: 1/5 of a pumpkin
• Potato starch: 1/2 cup
• Chives: 100g
• Red pepper: 1
• Salt, cooking oil

Instructions:

1. Prepare the pumpkin: Remove the seeds and skin from the pumpkin. Grate the pumpkin into fine shreds.
2. Prepare the vegetables: Clean the chives and cut them into 3cm lengths. Remove the seeds from the red pepper and chop finely.
3. Make the batter: Add potato starch to the grated pumpkin and mix well using a whisk to avoid lumps. Add the chopped chives and red pepper.
4. Cook the pancakes: Heat oil in a frying pan. Pour a ladleful of batter into the pan and spread it out to form a circle. Cook until golden brown on both sides.

Tips:

• Pumpkin variety: You can use any type of pumpkin, but butternut squash or Japanese pumpkin are good options.
• Starch: Potato starch gives the pancakes a crispy texture. You can also use rice flour or wheat flour.
• Seasoning: You can add other seasonings to the batter, such as garlic, ginger, or sesame oil.
• Serving: Hobak buchim is best served hot with a dipping sauce made with soy sauce, vinegar, and chili flakes.