zucchini pancakes from korean paleo cookbook

korean paleo cookbook
zucchini pancakes
zucchini pancakes
zucchini pancakes

Have you ever had gochugaru? I hadn’t until recently and it was eye opening.

I feel, while I try my best to eat and cook a variety of food, I inevitably get stuck in my ways and in my food bubble. I know what I like and I generally play around within my comfort zone without much sway. But when Jean Choi, the author of Korean Paleo asked if I would review her new book, I was honored and excited to cook outside my safe space.

While there are numerous recipes I will be making, I wanted to try something that I felt was a bit intriguing. A recipe with only a few ingredients but one in particular that I had never been exposed to before - gochugaru. I didn’t know what to expect.

While a zucchini pancake seems fairly straight forward, it is utterly transformed the moment it touches the sweet and sour dipping sauce. For me it was a moment of awe. After the first bite, I had to stop and take in the experience - it was new, unfamiliar and intriguing. A simple sauce can elevate a food to new heights and in the moment, I knew, I was going to love the rest of the book as much as this recipe.

Unless you have a specialty or Korean market in your area, I recommend purchasing gochugaru on Amazon as well as the cassava flour, which isn’t commonly found in your standard stores.

So let’s talk about the pancakes. You’ll need zucchini, cassava flour, egg and sea salt. Few ingredients but they create a crispy, light, savory pancake that melts in your mouth. And I hope you will experience the same moment of intrigue as I did the moment you dip a delicious hot zucchini pancake in the sweet and sour sauce.

So be sure to check out Jean’s Korean Paleo cookbook and get your hands on incredible, flavorful recipes!

zucchini pancakes with sweet and sour dipping sauce
zucchini pancakes
sweet and sour dipping sauce
gochujang
korean paleo cookbook

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hobakjeon - zucchini pancakes from korean paleo

  • prep time: 5 minutes

  • cooking time: 5 minutes

  • yields: one large panacke or several small

Ingredients:

For pancakes:

  • 2 cups zucchini, julienned (about 1-2 zucchini)

  • 1 tsp sea salt

  • 1/2 cup cassava flour

  • 1 egg

  • 2 tbsp cooking oil of your choice

For sweet and sour dipping sauce:

Equipment:

Directions:

Combine all ingredients for sweet and sour dipping sauce and set aside.

Toss the julienned zucchini with the sea salt in a bowl. Let it sit for 15-20 minutes. Use a cheesecloth or a nut milk bag to squeeze out as much liquid as you can from the zucchini, and reserve and set aside the liquid.

Place the zucchini in a mixing bowl and add the cassava flour, egg and 1/2 cup of zucchini liquid. Mix with a fork. If the batter seems too thick, add more zucchini liquid. (1 tablespoon at a time) until it reaches the consistency of pancake batter. If you run out of liquid, use plain water.

Heat your choice of cooking oil in a large skillet over medium-high heat. Wait 5 minutes until the pan gets very hot. Add the entire batter if you want to make 1 large pancake, or you can add a few tablespoons at a time to make smaller pancakes. Let it cook for 1 minute and then reduce heat to medium and cook for an additional 1-2 minutes until browned and crispy on the bottom. flip and cook the other side for 2 minutes adding more oil if needed.

Serve immediately with a side of sweet and sour dipping sauce. You can cut the pancakes in smaller pieces or rip them apart as you eat.


A delicious crispy zucchini pancakes dipped in a mouthwatering sweet and sour sauce. Recipe created by Jean Choi, author of Korean Paleo. @whatgreatgrandmaate #whatgreatgrandmaate #koreanpaleocookbook #koreanfood #zucchinipancakes #koreanzucchinipancakes #paleo #vegan #glutenfree #dairyfree #calmeats #jeanchoi










bolognese sauce over zucchini noodles

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I like meat, I like sauce - so here is meat sauce. Sometimes it would be nice if blog posts that simple would fly. I know some people dearly wish they would but no such luck in this case. You have to endure either the reading or the scrolling past the rambling to get to the actual recipe. The truth is I like the writing part because through it I hope to share a bit of my life/neurosis with you (mostly the latter).

But back to bolognese sauce. This bolognese sauce is good - no, it’s great! It’s a foolproof recipe that was born in my cast iron skillet several years back. If you’ve been following me for a bit, you know well that I have a bit of an infatuation with my cast iron skillet. I’m sure this sauce would turn out perfectly fine in any other pan but for me it’s cast iron all the way. There’s something inexplicable about it; the way it infuses each ingredient it touches with an almost ethereal quality. Here I go again, professing my love for my cast iron skillet. But seriously if you haven’t gotten your hands on one, it’s a worthy investment. One you’ll forever treasure.

But as usual I’ve digressed. This time, really back to this bolognese sauce. Any recipe that starts with bacon has to be good, am I right? And if there’s wine involved, I’m pretty much going to burst into song and dance. In my opinion these two ingredients make any dish spectacular. It doesn’t have to be a fancy, expensive wine either, just one you would want to actually drink. I learned that early on from the experts. Good wine makes good food.

This speedy bolognese is a hearty recipe you can make on any weeknight. Traditional bolognese is cooked slowly for hours but I’ve decided to make a speedier version that’s heavenly every single time. And if you have a food processor in your possession, you’re in luck. Sure you can cut the vegetables by hand and enjoy the process while doing so, but on a busy weeknight a few pulses of the food processor are a welcoming aid.

You have a few options for what to serve this sauce with. If you’re not paleo or whole 30, you could go with rice pasta or regular but I like sticking with zucchini noodles as they work exceptionally well with it. So grab a glass of wine for the bolognese, one for yourself and get cooking!

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bolognese sauce over zucchini noodles

  • Prep time: 10 mins

  • Cook time: 45 mins

  • Makes 6-8 servings

Ingredients:

  • 3 large carrots peeled and roughly chopped

  • 2 celery stalks roughly chopped

  • 1 onion, peeled and cut into quarters

  • 1/2 pint mushrooms baby portabella or white mushrooms, finely chopped

  • 1 large clove minced garlic

  • 3 slices bacon diced

  • 1 lb grass fed beef (I like 85%)

  • 1/2 cup red wine (use broth for whole 30)

  • 1 15 oz can tomato sauce

  • 2 tbsp tomato paste

  • 1 tbsp oregano

  • 1/2 tsp salt divided

  • 1/4 tsp pepper

  • 1 tbsp fresh chopped basil

  • 1 tbsp fresh chopped italian parsley

  • 1 tbsp coconut palm sugar or maple syrup (skip for whole 30)

  • 2-3 zucchini (zoodles for serving or spaghetti if not gluten free)

  • 1 tbsp olive oil

  • 1/2 cup bone or chicken broth (optional)

Equipment:

Directions:

In a food processor, add carrots, onion and celery and pulse a few times. You still want to be able to recognize the vegetables. Small but not granular is ideal. (Alternatively chop all vegetables small by hand).

Preheat cast-iron skillet over medium heat. Add bacon and cook until crispy. About 3-5 minutes. Remove bacon from pan and place on paper towel lined plate and set aside. In the same pan, add onion, carrot, celery and 1/4 tsp salt cook for about 5 minutes until soft. Add garlic and cook for 30 seconds. Add beef, stirring contentiously and breaking it up into smaller pieces. Cook until browned (about 8 minutes).

When meat is fully cooked, add wine and turn heat up to scrape any bits off the skillet. Cook until most of the wine is evaporated. Add tomato sauce and paste, oregano, mushrooms, salt, pepper and coconut sugar. Add bacon, basil, parsley and lower the heat to low. Let cook for 25 minutes stirring occasionally. If you want to thin out the sauce, feel free to use some or all of the broth. But this is optional. I like my sauce thick.

Heat frying pan, 1 tbsp of oil olive oil and add zucchini noodles. Cook for 1-2 minutes on medium heat, stirring continuously. The noodles should still have a bite to them just slightly softened.

To assemble, place zoodles on plate, top with the bolognese sauce and add additional basil if you so desire. This will pair exceptionally well with a Nebiolo or Pinot Noir.

Want the ultimate comfort food? Bolognese sauce does it for me and I think you'll agree! With a few shortcuts this sauce can be ready in 45 minutes. It's loaded with vegetables, when served over zucchini noodles, it's low carb, paleo and whole 30. Check it out! #bolognesesauce, #bolognese, #paleo, #whole30, #meatsauce, #realfood, #calmeats, #lowcarb, #keto, #dairyfree, #glutenfree, #zucchininoodles, #zoodles



salmon with grilled tomatoes and zucchini ribbons

salmon with grilled tomatoes and zucchini ribbons

My recipe development often comes from one single ingredient. This time it was fresh dill. It's an incredibly versatile herb but for me I think it goes back to my childhood years in Romania. My grandma Lina used fresh dill in most of her dishes and whenever I pick up a bunch and smell it, I'm transported right back into her tiny kitchen. 

I'm also very fortunate to have an abundance of baby tomatoes at the moment. They're sweet, ripe and I wanted to use them a different way other than in sauce. Grilling tomatoes really brings out the flavor and drizzling them with extra virgin olive oil, brings their flavor out even more. 

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