Hobak Buchim

Korean Savory Summer Zucchini Flapjacks are quick and easy to make and absolutely ambrosial! Have them ready for a snack, appetizer or snack!

INGREDIENTS

1 medium zucchini about 8 ounces

1/2 dessertspoon gob

1/4 medium sweet onion, thinly sliced

.2 green or red bell peppers, thinly sliced-elective See note 1

.1/ 2 mug buchim garu (Korean savory hotcake emulsion) or flour ( see note 2)

1 large egg-elective ( forget for vegan reading) If not using, add water

.vegetable or canola painting for frying

Sauce

1 scoop soy sauce

1 scoop verve

1 ladle water

1/2 ladle sugar

a pinch of black pepper

pinch of gochugaru (Korean red pepper flakes)

INSTRUCTIONS

1.Cut the zucchini into matchsticks. Place them in a stadium and sprinkle with1/2 scoop swab. Let it sit for about 10 trices until it softens and releases a little liquid. Squeeze out as significant liquid from the zucchini as possible, reserving the liquid in the stadium. Reserve the zucchini in another stadium or plate.

2.Add the voluntary egg and slapjack intermixture (or flour) to the stadium along with the zucchinijuice.However, add a unnumbered scoops of water, If you are not using eggs. Mix the dough well with a scoop. Do not over intermixture. A little lump is good. Either, sprinkle with zucchini, onions and peppers. The zucchini intermixture may feel stiff when stirred, but it'll turn thinner after a unnumberedminutes.However, add a little water (2-3 scoops to start), If it's still too hard.

3.Warm a skillet with two scoops of painting over medium-high heat. Add about 2 scoops of dough and roll it alike into a round and thin shape. You can also add further dough to make large slapjacks, if you wish ( see note 3). Depending on the size of your visage, you can cook 3-4 slapjacks at a time. Reduce heat to medium and cook until bottom is fluently browned, about 2 trices per side. Repeat with remaining dough. Serve hot with sauce.