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Crispy Zucchini Pancakes (Hobak Buchimgae)
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Ingredients
- Korean Zucchini1 large or 2 small
- Onion1/2 piece
- green chili peppers2-3 (optional)
- all-purpose flour1/3 cup
- Korean Tempura Mix3 tbsp
- Water6 tbsp
- sea salt1 tsp
- vegetable oil1/3 cup
- soy sauce2 tbsp
- vinegar1 tbsp
- Red Pepper Powdera dash (optional)
Allergens (inferred from ingredient names): cereals_gluten, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 100, protein 3, fat 6, carbs 11, fiber 1, sugar 1
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: kimchimari.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed