Kim Dae-seok's Zucchini Carrot Pancake

• zucchini 1 piece
• carrot 2/3 piece
• green chili pepper 1 piece
• egg 1 piece
• Korean pancake mix 7/10 cup
• tempura mix 2 tablespoons
• salt 1/4 tablespoon
• vegetable oil as needed
• soy sauce 2 tablespoons (dipping sauce)
• vinegar 1 tablespoon (dipping sauce)
• sugar 1/4 tablespoon (dipping sauce)
• red pepper powder 1 tablespoon (dipping sauce)
• minced garlic 1 tablespoon (dipping sauce)
• water 1 tablespoon (dipping sauce)
• sesame seeds 1/2 tablespoon (dipping sauce)
• scallion a little bit (dipping sauce)

Recipe 🍳

Cooking tips 💡

• Do not add water to the batter, as it will mix with the natural juice from the vegetables and make the mixture sticky and less crispy.
• Adding a small amount of tempura mix along with Korean pancake mix results in an even crispier pancake.
• Slicing the zucchini thinly rather than coarsely helps the pieces stick together better, making flipping easier and ensuring even cooking.

Recommended for 🙋

• ⭐Those craving a crispy, sweet pancake on rainy days or as a late-night snack.
• ⭐People who struggle with pancakes turning soggy or tearing easily and want to learn how to achieve a thin, crisp result.
• ⭐Those looking to create a snack that highlights the natural sweetness of zucchini and carrot.