Ingredients:

  • 1 lb (450g) Korean zucchini (aehobak) or regular zucchini
  • 1 tsp (6g) kosher salt
  • 1 small (50g) yellow onion, thinly sliced
  • 1/3 cup (40g) all-purpose flour
  • 2 tbsp (16g) potato starch or cornstarch
  • 1/4 cup (60ml) ice-cold water
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) black pepper
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) sugar
  • 1 tsp (2g) toasted sesame seeds
  • 1/2 tsp (2g) gochugaru (Korean red chili flakes)
  • 2 tbsp neutral oil

Instructions:

  1. Julienne the zucchini into matchsticks. Toss the zucchini with salt in a bowl and let it sit for 10 minutes. Using paper towels, firmly squeeze out the excess water.
  2. In a large bowl, whisk together the flour, potato starch, garlic powder, and black pepper. Gradually stir in the ice-cold water until a smooth, thick paste forms. Fold in the salted zucchini and sliced onions until lightly coated.
  3. Heat 2 tbsp of neutral oil over medium-high heat. Spread the mixture into the pan to form one large circle. Sear undisturbed for 3-4 minutes until mahogany-colored. Flip and cook for another 3 minutes.
  4. Remove and set on a wire rack for 60 seconds before slicing into wedges.
  5. Mix soy sauce, rice vinegar, toasted sesame oil, sugar, toasted sesame seeds, and gochugaru in a small bowl to create the dipping sauce.