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I’m going to introduce these 2 kinds of Korean style squash pancakes to you today:
zucchini pancake and butternut squash pancake.
Unlike zucchini, butternut squash is an unusual ingredient in Korean cuisine. When I saw butternut squash for the first time in my life in USA, I asked my friend Jenny to give me her butternut squash recipe.
She told me that she usually cooked it in the microwave or in the oven with some brown sugar, butter, and cinnamon on top. I baked my butternut squash as she told me to, and it was very delicious! I found the texture, sweetness, and even the orange color to be almost the same as the squash that I used to make my hobakjuk in Korea!
Ever since then, buying some good quality of butternut squash in the fall is a regular seasonal activity for me. I stack them in the corner of my kitchen or living room. They are not only edible but also decorative!
My favorite squashes are: acorn squash, goblin squash, zucchini, and butternut squash.
Make your doenjangjjigae with acorn squash! It’s unbelievably delicious. : ) And bake a goblin squash in the oven with some honey, butter, and cinnamon. I love it!
Ok let’s start cooking!
2 medium sized pancakes.
Butternut squash, salt, flour, vegetable oil.
This is very unique style of pancake because you don’t use water!
1 large pancake, for sharing.
Zucchini, salt, water, flour, sesame oil, vegetable oil.
I learned this recipe from my friend Heykyung’s mom, when I was in high school. I went to her house one day and her mother made this pancake for us. The taste was much better than any zucchini pancake that I had ever eaten. I found out the trick was just a little bit of sesame oil, in the right spot, at the right time! Actually her recipe used more flour and water, and a little bit of sugar in the batter. I modified her recipe to my taste by cutting down the flour and cutting out the sugar.
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