korean

Clam and Zucchini Pancake

Name: Clam and Zucchini Pancake
Yield: 1 serving
Cuisine: korean
Ingredients: 188 g clams, scrubbed; 171 g zucchini, grated; 60 g all-purpose flour; 103 g water; 26 g green onion, sliced; 7 g garlic, minced; 10 g soy sauce; 3 g gochugaru (Korean red pepper flakes); 24 g neutral cooking oil

This dish pairs clams, scrubbed with zucchini, grated, all-purpose flour and green onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

64 g Carbohydrates

29 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

188g clams, scrubbed 162 kcal
171g zucchini, grated 29 kcal
60g all-purpose flour 218 kcal
103g water 0 kcal
26g green onion, sliced 10 kcal
7g garlic, minced 10 kcal
10g soy sauce 7 kcal
3g gochugaru (Korean red pepper flakes) 1 kcal
24g neutral cooking oil 212 kcal

Cooking instructions

clamszucchini
Rinse the clams well and drain. Squeeze excess moisture from the zucchini after grating.
all-purpose flourwatergarlicsoy saucegochugaru (Korean red pepper flakes)
In a bowl, combine wheat flour, water, soy sauce, garlic, and gochugaru to make a thick batter.
clamszucchinigreen onion
Fold in grated zucchini, clams, and sliced green onion until evenly coated.
neutral cooking oil
Heat a nonstick skillet over medium-high heat and add neutral oil.
Pour the mixture into the pan and spread into a round pancake.
clams
Cook 3 to 4 minutes until the bottom is browned, then flip and cook 3 minutes more until crisp and the clams are cooked.
Slice and serve hot.