Korean Stuffed Cucumber Pancake

Method

1. 01

   Step 1

   Prepare the ingredients. Cut the washed zucchini into 4 mm thick slices. Mix the flour and cornstarch together. Beat the eggs with a little salt and set aside.

   

2. 02

   Step 2

   Soak ginger and Sichuan peppercorns in three spoonfuls of cold water for five minutes.

   

3. 03

   Step 3

   Mince the lean pork, add three tablespoons of ginger and Sichuan peppercorn water, and stir in one direction until absorbed. Note that this needs to be added in three batches.

   

4. 04

   Step 4

   Finely chop the carrots and shiitake mushrooms.

   

5. 05

   Step 5

   Place the minced carrots and shiitake mushrooms in a fine sieve and pour boiling water over them.

   

6. 06

   Step 6

   Add blanched and chopped carrots and shiitake mushrooms, minced meat mixed with ginger and Sichuan peppercorn water, and half an egg to a food processor. Add half a teaspoon of salt and pepper.

   

7. 07

   Step 7

   Stir until smooth and thickened, then remove and set aside.

   

8. 08

   Step 8

   Take a slice of zucchini, put a small spoonful of minced meat on it, and cover it with another slice, pressing it down gently.

   

9. 09

   Step 9

   Try to spread the minced meat all over the melon slice.

   

10. 10

    Step 10

    Sprinkle the mixture of flour and starch into a flat pan, then coat both sides of the stuffed zucchini slices with the mixture. Gently tap off any excess flour.

    

11. 11

    Step 11

    Dip the cucumber slices in egg wash to coat them completely. Heat a non-stick pan over low heat with a little vegetable oil, add the cucumber slices, and fry for one minute before flipping.

    

12. 12

    Step 12

    Spread a little egg wash on slices of green and red bell peppers and cilantro leaves, then stick them to the pancake that has been fried for one minute. Once the other side is cooked, flip it over and fry it briefly before taking it out of the pan.

    

13. 13

    Step 13

    The stuffed zucchini pancake is ready.

    

14. 14

    Step 14

    It tastes even better with a dipping sauce! Just two tablespoons of seafood soy sauce and a few slices of green and red chili peppers.

    

15. 15

    Step 15

    For those who are afraid of spicy food, garnishing with cilantro leaves is also delicious. They each have their own unique flavor, and I personally like both.