Hobak Buchim (Zucchini Pancakes)

Makes 8 3-inch rounds
Ingredients:
1 medium zucchini (about 8 ounces)
1/2 teaspoon salt
1/4 medium onion, thinly sliced
1/2 cup flour or buchim garu (Korean ready-made pancake mix)
1 egg
vegetable or canola oil for frying

Cut the zucchini into match sticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 15 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini, reserving the liquid in the bowl. (Squeezing will give a bit of crunch to the zucchini, but you can skip it if you want.)

Add the onion slices, egg, and flour (or buchim garu) to the bowl. Mix well with a spoon. If the zucchini mix is too stiff, add a tablespoon or two of water.

Heat a skillet with two tablespoons of oil over medium heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 4 to 5 pancakes at once. Reduce the heat to medium low, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.

Diping Sauce:
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper

not mine.credit and owner: KOREAN BAPSANG