Dinner: Squash pancakes (hobakjeon:호박전)

How to make 2 kinds of Korean squash fritters (usually called pancakes), one from zucchini, and one from butternut squash. Full recipe on my website: http://www.maangchi.com/recipe/hobakjeon Unlike zucchini, butternut squash is an unusual ingredient in Korean cuisine. When I saw butternut squash for the first time in my life in USA, I asked my friend Jenny to give me her butternut squash recipe. She told me that she usually cooked it in the microwave or in the oven with some brown sugar, butter, and cinnamon on top. I baked my butternut squash as she told me to, and it was very delicious! I found the texture, sweetness, and even the orange color to be almost the same as the squash that I used to make my hobakjuk in Korea! Ever since then, buying some good quality of butternut squash in the fall is a regular seasonal activity for me. I stack them in the corner of my kitchen or living room. They are not only edible but also decorative! My favorite squashes are: acorn squash, goblin squash, zucchini, and butternut squash. Make your doenjangjjigae with acorn squash! It's unbelievably delicious. : ) And bake a goblin squash in the oven with some honey, butter, and cinnamon. I love it! Ok let's start cooking! Butternut squash pancake Yield:
2 medium sized pancakes. Ingredients:
Butternut squash, salt, flour, vegetable oil. This is very unique style of pancake because you don't use water! Directions: 1.Cut a butternut squash in half and remove the seeds with a spoon. 2.Peel the skin with a potato peeler. 3.Julienne the butternut squash. 4.Place 2 cups of butternut squash strips into a bowl. 5.Mix it with ¼ ts salt by hand, and set it aside. 6.In abut 20 minutes the butternut strips will be a little wet due to the process of osmosis. 7.Add 3-4 tbs flour and mix it slightly by hand or with a spoon. 8.Heat up a pan with 1 tbs olive oil. 9.Spoon half the butternut squash mixture on to the hot pan 10.Spread the batter thinly, smooth it out with your spoon, and cook for a few minutes over medium heat. 11.When the bottom of the pancake is lightly golden brown, flip it over. 12.Keep pressing the pancake gently and add more vegetable oil to make it crispier. 13.Serve it hot. Zucchini pancake Yield:
1 large pancake, for sharing. Ingredients:
Zucchini, salt, water, flour, sesame oil, vegetable oil. I learned this recipe from my friend Heykyung's mom, when I was in high school. I went to her house one day and her mother made this pancake for us. The taste was much better than any zucchini pancake that I had ever eaten. I found out the trick was just a little bit of sesame oil, in the right spot, at the right time! Actually her recipe used more flour and water, and a little bit of sugar in the batter. I modified her recipe to my taste by cutting down the flour and cutting out the sugar. Directions: 1.Julienne a small zucchini. Put 1½ cups of zucchini strips into a bowl. 2. Add ½ cup flour, ½ ts salt, ½ cup water and mix it well with a spoon. 3. On a heated pan, place about 2 tbs vegetable oil and put the batter on to the pan. 4. Spread the batter evenly and thinly to make a large circular pancake. 5. About 1 minute later, when the bottom part sets firm, add 1 tbs sesame oil on the pan, along the edge of the pancake. 6. Tilt and shake the pan so that sesame oil spreads underneath the pancake. 7. Cook another minute until the bottom turns light golden brown and crispy.
*tip: keep pressing it down with a spoon or spatula while cooking 8. Turn over the pancake with a spatula, or flip it if you can. 9. Add more vegetable oil if you want to make it more crispy. Cook for 1-2 minutes. 10. Transfer the pancake to a large serving plate and serve with dipping sauce. Dipping sauce: 1.In a small glass bowl add 2 tbs soy sauce, 1 tbs vinegar, 1 tbs chopped onion, 1 clove of minced garlic, and 1 sliced green chili pepper. 2. Mix it up with a spoon.

This recipe includes superfoods such as:

Cinnamon, Honey

Health benefits of Squash pancakes (hobakjeon:호박전)

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

Ingredients

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Instructions

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