Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Zucchini pancake (hobak jeon)


"Zucchini pancake isn't common in Korea," says Eun Hee An. "Normally this would be made with batons of spring onion, but my grandmother, Young Son Be, replaces the spring onion with zucchini and I prefer it that way. She's a great cook, and growing up with her taught me a lot about traditional Korean cooking. We use her kimchi recipes at Moon Park."

You'll need

1 kg black mussels, scrubbed 3 large zucchini (about 770gm) 225 gm (1½ cups) plain flour 1 garlic clove, crushed 1 bunch Chinese chives, finely chopped 1 tsp gochugaru (dried chilli flakes) For shallow frying: grapeseed oil

Method

  • 01
  • Heat a large saucepan until hot, add mussels with 100ml hot water, cover with a lid and cook, removing mussels with tongs as they open (2-3 minutes). Strain pan juice through a fine sieve, reserving 350ml and ensuring there’s no shell or grit. Remove mussels from shells, de-beard and coarsely chop the mussel meat, then refrigerate the juice and chopped meat separately.
  • 02
  • Coarsely grate zucchini into a bowl, add 1 tsp salt, toss to coat and stand for 10 minutes, then rinse off the salt and squeeze out as much water as you can. Combine zucchini with the mussel meat, mussel juice, flour, garlic, chives and gochugaru and refrigerate until required (this can be refrigerated a day ahead).
  • 03
  • Heat enough grapeseed oil in a non-stick frying pan over medium heat to just cover the base (about 5mm deep). Add a third of the batter, spread out to a thickness of roughly 1cm and fry until base is crisp (5-7 minutes), then carefully flip it and cook until the pancake is crisp and cooked through (4-6 minutes). Repeat with remaining batter. Transfer pancakes to plates, cut into bite-size pieces and serve immediately.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

The Slint Vineyard 2013 Ochota Barrels Chardonnay or Korean moonbaesool soju.

Featured in

Jul 2014

You might also like...

Vegetarian canape recipes

recipes

Oysters with wasabi nori and lime dressing

Caponata tartlets

recipes

Lardo, truffle honey and walnuts

White bean and olive crostini with salami and Pecorino Sardo

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

Yellow split pea dip

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×