[Korean] Squash pancake

Squash Pancake
Korean name : ho-bahk boo-chim-gae
ho-bahk: squash or pumpkin
boo-chim-gae : pancake


Ingredients [click here for details]
1 small squash, cut into thin strips
3 green onion, chopped
1/2 cup Korean pancake mix (you can get this from Korean market, or you can use flour.)
1 egg
1/2 cup water
1 tsp salt
vegetable oil
[optional] hot red pepper
[optional] corn starch

Cooking Instruction
1.  Mix Korean pancake mix or flour well with  same amount of water.


2. Add 1 egg, squash strips, and chopped green onion fragments into mix. If the mix is too watery after adding vegetables, add more corn starch.


3. Cook the batter in a hot pan with vegetable oil. You can use some red pepper as a garnish and for a hot taste. Flip when you can see the brown color at the edge like the picture below.

Cook the other side, too. When it is brown and crispy, it is done.



How to Serve
It is tasty enough to eat it alone, but you can serve a sauce along with pancake. The sauce should be served separately or the pancake becomes soggy.
The sauce is made of 1) soy sauce, and 2) a little bit of vinegaror sesame seed oil, and 3) finely chopped green onion or red pepper flakes, or sesame seeds.