Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, hobak buchimgae (korean squash pancake). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Hobak Buchimgae (Korean Squash Pancake) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Hobak Buchimgae (Korean Squash Pancake) is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have hobak buchimgae (korean squash pancake) using 5 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Hobak Buchimgae (Korean Squash Pancake):
- Make ready 4 TBS Crispy & Savory Golden Korean Pancake Mix (store bought)
- Prepare 5 TBS water
- Make ready 1/3-2/3 of 1 green squash (if yellow squash not available)
- Prepare 1/3 of 1 yellow squash (optional)
- Make ready Some oil for pan fried
Steps to make Hobak Buchimgae (Korean Squash Pancake):
- You can find this Korean pancake mix at all Korean grocery stores. Small package is also available. Cut squashes into strips (see picture)
- In a bowl, put 4 TBS of pancake mix. Add 5 TBS of water. Mix well.
- Put squash into pancake mixture. Mix well.
- 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.
- Slide pancake onto a plate. Ready to eat.
- 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).
- 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.
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