Collection of recipes inspired by our love of BTS and exploration of Korean food and culture. Recipes come from various sources and are modified to our tastes.
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Ingredients: Salt Medium zucchini or korean squash, cut into 1 cm slices 1/2 c buttermilk* 1 tbsp vinegar 1/2 c potato starch 1 tsp ground tumeric olive oil
Directions: Sprinkle sat on each side of the squash and set them aside on paper towels for 15 minutes. Flip and let sit another 15 minutes. Pat dry.
Pour buttermilk into a flat bowl. In a separate bowl, mix potato starch and turmeric. Dip the squash slices into the buttermilk, then coat with potato starch mixture. Place the slices on the plate.
In a large skillet, heat olive oil over medium-high heat. When the oil is hot, add half the squash in a layer. Cook 3-4 minutes until browned. Flip and cook another 2-3 minutes until brown. Serve.
Notes:
These can be dunked in a soy sauce & vinegar mixture.
*If you don't have buttermilk, you can make your own by pouring 1 tbsp vinegar into the measuring cup and then adding enough milk to make 1/2 c. Let sit for 5 minutes.
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