Korean Zucchini Kimchi.
A delicious, tart, and spicy kimchi with your favorite summer squash--zucchini!
Ingredients
Instructions
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Continue Reading at Thekoreanvegan →Frequently Asked Questions
Q: How is Korean zucchini different from regular zucchini?
A: Korean zucchini or "aehobak" has a much brighter green color (neon or lime green) and a yellowish flesh. This Korean summer squash also has thinner skin than regular zucchini and a sweeter taste.
Q: Can you make Korean Zucchini Pancakes gluten-free?
A: Yes. Simply substitute the all purpose flour with your favorite gluten-free flour blend and make sure to use a gluten-free soy sauce for the batter.
Q: Does Korean cuisine incorporate a lot of zucchini?
A: Yes. Many Korean recipes feature zucchini, including zucchini pancakes, zucchini fritters (hobak jeon), stir-fried zucchini (hobak bokkeum), and several different kinds of jjigae or Korean stews (e.g., gochujang jjigae, doenjang jjigae, soondooboo jjigae).
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Reviews from the Original Source
A vegan egg substitute. We don't have JUST egg here but several others. You can even make your own vegan eggs.
Had all the ingredients so I made it ASAP. Perfect for winter here in Australia
Thank you so much for sharing the recipes and all of the notes. I'll be making the Korean Zucchini Pancakes for company in a couple of days. Always appreciate your writing
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