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Hobak Buchimgae (Korean Squash Pancake)
Hobak Buchimgae (Korean Squash Pancake)

Before you jump to Hobak Buchimgae (Korean Squash Pancake) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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You may well prefer cooking with your oven, but using a microwave instead will cost you much less money. The energy used by cooking in an oven is greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save plenty of energy and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is particularly efficient when it’s full before a cycle is going. By cool drying or air drying the dishes besides heat drying them, you can raise the amount of money you save.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Green living is definitely something we can all accomplish, without difficulty. Mostly, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to hobak buchimgae (korean squash pancake) recipe. To make hobak buchimgae (korean squash pancake) you only need 5 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Hobak Buchimgae (Korean Squash Pancake):
  1. Provide Crispy & Savory Golden Korean Pancake Mix (store bought)
  2. Use water
  3. Use of 1 green squash (if yellow squash not available)
  4. Use of 1 yellow squash (optional)
  5. Provide Some oil for pan fried
Instructions to make Hobak Buchimgae (Korean Squash Pancake):
  1. You can find this Korean pancake mix at all Korean grocery stores. Small package is also available. Cut squashes into strips (see picture)
  2. In a bowl, put 4 TBS of pancake mix. Add 5 TBS of water. Mix well.
  3. Put squash into pancake mixture. Mix well.
  4. Put a frying pan on medium high. Put some oil in the pan. Pour the mixture in. Wait for 8 minutes. Flip the pancake over. Add some more oil to the side of the pancake. Shake the pan in circular motion to get oil into the middle. Wait another 8 minutes.
  5. Slide pancake onto a plate. Ready to eat.
  6. If you don’t have to watch your salt intakes, you can dip the pancake with some Ponzu sauce and some chopped green onion (store bought, picture attached).
  7. It depends what kind of frying pan you use. The one I use is thick. If you use the stainless steel kind, you might have to use medium heat and the time to cook also might vary. Keep in mind that we want the edge to be crunchy.

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