Succulent Stuffed Zucchini Pancakes with Shrimp & Pork
Festive Korean Pancakes: Perfectly Pan-Frying Delicious Zucchini (Hobakjeon)
No holiday feast is complete without savory Korean pancakes (jeon)! This recipe elevates the classic hobakjeon by creating a cavity in thick zucchini slices and stuffing them with a flavorful mixture of shrimp and pork. These tender, pan-fried delights are perfect for celebrating traditional holidays or simply enjoying a comforting meal. If you’re looking for a special dish to impress your loved ones or pondering what to make for an upcoming celebration, why not prepare these delightful stuffed zucchini pancakes? This recipe, brought to you by SesangeModeunRecipe and ManDeRecipe, is a wonderful way to embrace the festive spirit and prepare delicious homemade treats.
Main Ingredients- 4 medium zucchinis (select firm, fresh ones)
- 3 large eggs (for a rich golden hue)
- 2 paper cups (approx. 400ml) of Korean pancake mix (buchim garu) for a crispy texture
- 1 red chili pepper (for a touch of color and mild spice)
- Salt, to taste (for salting and seasoning)
Shrimp Filling- 150g shrimp meat (peeled and deveined)
- 1 Tbsp Cheongju (Korean rice wine) or sake (to remove fishy odor)
- 1/2 tsp salt
- Pinch of black pepper
- 2 Tbsp potato or corn starch (for binding)
- 1 Tbsp egg white (to make the filling tender and cohesive)
Pork Filling- 1 paper cup (approx. 200ml) minced pork (lean cuts are recommended for a lighter taste)
- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 1/2 tsp salt
- 1 Tbsp Mirin (cooking wine) or sweet rice wine (to tenderize and add flavor)
- Soy sauce, to taste (for umami)
- 150g shrimp meat (peeled and deveined)
- 1 Tbsp Cheongju (Korean rice wine) or sake (to remove fishy odor)
- 1/2 tsp salt
- Pinch of black pepper
- 2 Tbsp potato or corn starch (for binding)
- 1 Tbsp egg white (to make the filling tender and cohesive)
Pork Filling- 1 paper cup (approx. 200ml) minced pork (lean cuts are recommended for a lighter taste)
- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 1/2 tsp salt
- 1 Tbsp Mirin (cooking wine) or sweet rice wine (to tenderize and add flavor)
- Soy sauce, to taste (for umami)
Cooking Instructions
Step 1
Begin by preparing the zucchinis. Slice them into thick rounds, about 2 cm (approximately 0.8 inches) thick. Using a round cookie cutter or a small knife, carefully hollow out the center of each zucchini slice to create a cavity. This is where the delicious filling will go.
Step 2
Finely chop the red chili pepper. Remove the stem and seeds, then mince it thinly. This will add a beautiful pop of color and a subtle hint of spice to your pancakes.
Step 3
Sprinkle salt evenly over the zucchini slices and let them sit for about 10 minutes. This process, called ‘salting’ or ‘drawing out moisture,’ will help remove excess water from the zucchini, preventing the pancakes from becoming soggy and enhancing their texture.
Step 4
Now, let’s prepare the shrimp filling. In a food processor or chopper, combine the shrimp meat, Cheongju, salt, pepper, starch, and egg white. Pulse until the mixture is finely minced but still has a slight texture. Be careful not to over-process.
Step 5
Next, prepare the pork filling. In a bowl, mix the minced pork with minced garlic, minced green onion, salt, Mirin, and a splash of soy sauce. Gently knead the mixture until all the ingredients are well combined and the seasonings are evenly distributed.
Step 6
After salting, rinse the zucchini slices lightly under cold water to remove excess salt. Pat them thoroughly dry with paper towels. Ensuring the zucchini is completely dry is crucial for achieving a crispy pancake.
Step 7
It’s time to pan-fry! Heat a generous amount of oil in a skillet over medium heat. Carefully place the dried zucchini rings into the hot oil. Spoon the prepared shrimp or pork filling generously into the hollowed centers of the zucchini. Lightly dust the filling with pancake mix, then dip the entire piece into the beaten egg wash, ensuring it’s well-coated. Pan-fry until both sides are golden brown and the filling is cooked through. Garnish with the chopped red chili pepper before serving for an extra touch of color and flavor.
