Comments on: Crispy Zucchini Pancakes (호박부침개 Hobak buchimgae)

By: JinJoo

JinJoo — Thu, 28 Apr 2022 03:28:21 +0000

In reply to Ellen. Hmm.. I don't have a particular favorite. I usually use Baeksul or Ottogi. You are so welcome!

By: Ellen

Ellen — Mon, 25 Apr 2022 18:18:28 +0000

Hi JinJoo. Which brand of Korean tempura power do you prefer? Thank you for sharing with us!

By: JinJoo

JinJoo — Mon, 12 Oct 2020 19:12:42 +0000

In reply to Sonja. So happy to hear that!! Yes, next time, cut it more thinly and it should be even better. Thank you so much for sharing your happiness with me. Take care,

By: Sonja

Sonja — Mon, 12 Oct 2020 14:13:42 +0000

I made a smaller amount and I think I cut the strips a bit too “chunky” but nevertheless, my – notoriously not zucchini loving – kid made delighted squeals about the taste. on the next day… cold… SOoOOoo good!

By: JinJoo

JinJoo — Fri, 23 Aug 2019 15:30:49 +0000

In reply to Steve P Shiflett. Fantastic!! Thank you so much for appreciating my notes.. means so much to me. Enjoy the other half of your zucchini!!

By: Steve P Shiflett

Steve P Shiflett — Fri, 23 Aug 2019 15:09:18 +0000

I love your notes: “The consistency should be like pancake batter or drinkable yogurt.” – and you “Key Points” about adding more oil and not using too much batter… and why! This is the essence of cooking to know those tricks. The sauce was good – I added a little chili oil to it and liked it a lot. Also added no water – just eggs. Rich, creamy and… well, will be cooking the other half of that giant zucchini tonight.

By: JinJoo

JinJoo — Mon, 21 Aug 2017 07:42:18 +0000

In reply to outofthegarden. Oh YAY!! So happy, so glad that you found my recipes inspiring. I am currently traveling in Korea but I can't wait to take a closer look at your blog. Love the garden pics on the latest post. Thank you so much for sharing.

By: outofthegarden

outofthegarden — Sun, 20 Aug 2017 01:57:29 +0000

Hello JinJoo — I happened upon your site yesterday and all last night and today I was dreaming of these crispy pancakes! I made them tonight with a grated Korean squash — little variation with an egg and cornstarch added to the leftover batter from your gamjajeon! Both came out fabulous, thanks!

Best wishes from Michigan!
Linda

By: JinJoo

JinJoo — Tue, 13 Sep 2016 04:15:44 +0000

In reply to Kitchen-Counter-Culture. Hi Annie! Oh, Acorn flour?? Sounds fun to do~ sure, I would love to do that. We make acorn jelly (Dotorimuk) with it and acorn noodles. I do have a pic of acorn jelly on my site but I will def. work on one soon. Thanks so much for asking!!

By: Kitchen-Counter-Culture

Kitchen-Counter-Culture — Mon, 12 Sep 2016 09:40:51 +0000

My son loathes “courgettes” but wonder if he’d eat it in this…. Another thought: I’m really interested in acorn flour. If you ever had the time, could you write a post about the different uses of it in Korean cuisine? I would like at some point to write about it, collecting ideas from around the globe…. and history…. x