Maangchi's Real Korean Cooking: Hobakjeon (Korean-Style Zucchini Pancakes) and Jat-jang (Creamy Pine Nut Sauce)

I finally found some organic zucchini squash that didn't look like it was 24 hours from rotting!  It's the small victories, guys.  Well, I wanted to make something that brought the zucchini front and center, and I'd had my eye on this recipe for a while, so I decided it was time.  But the real star of this show is the dipping sauce, which I made on a whim.  It was surprisingly delicious with these fried zucchini slices.  I highly recommend.

Hobakjeon (Korean-Style Zucchini Pancakes)
From Maangchi's Real Korean Cooking

1 medium zucchini (about 8 ounces), sliced into ⅛-inch disks
Kosher salt
¼ cup all-purpose flour
2 large eggs
About 3 tablespoons vegetable oil
Jat-jang (Creamy Pine Nut Sauce) (below)

Arrange the zucchini slices in a single layer on a cutting board and sprinkle evenly with ½ teaspoon kosher salt. Let stand for 5 to 7 minutes. They will sweat out some of their liquid and become a little soft.

Gently blot the zucchini dry with paper towels. Transfer to a bowl. Add the flour and toss well to coat.

Beat the eggs in a small bowl with a pinch of salt.

Heat a large skillet over medium-high heat for 2 minutes. Turn the heat down to medium. Add 1 tablespoon of the vegetable oil and swirl to coat the bottom of the pan. Working in batches, one by one, dip each of the flour-coated zucchini slices in the eggs and place in the pan; do not crowd. Cook, turning the slices once or twice, until they are light golden brown and crisp, 3 to 5 minutes; add more oil to the pan as needed. Transfer to a plate. Serve with the sauce.

Makes 4 servings

Jat-jang (Creamy Pine Nut Sauce)
From Maangchi's Real Korean Cooking

¼ cup pine nuts, preferably Korean
1 garlic clove, chopped
½ teaspoon kosher salt
1 tablespoon honey or granulated sugar
1 tablespoon distilled white vinegar
1 tablespoon water

Combine all the ingredients in a food processor or blender and process until creamy, scraping down the sides of the bowl as necessary, about 1 minute. Scrape into a small bowl and serve, or cover and refrigerate for up to 2 days.

Makes about ⅓ cup