Korean Hobak Jeon 호박전 (Zucchini Pancake)

Hobak Jeon 호박전 (Zucchini Pancake)

Korean Hobak Jeon 호박전 (Zucchini Pancake)
Rating:
Your rating: None Average: 4.4 (8 votes)
Author: oliviajasonkim
Date: 7-9-12
Servings: 2 pancakes
Prep Time: 30 minutes
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Instead of our usual haemul pajeon (seafood/scallion pancake) that we like to make for our late night snack, we chose something lighter and healthier, hobak jeon (zucchini pancakes). And since we didn't have this recipe on our blog list, it was nice to get it over with despite the missus wanting something more meaty and hearty. This hobak jeon/buchimgae is such a simple dish (a little too simple) but it's very tasty and really a no-fuss recipe that can be had in under 20 minutes from start to finish. We added some grated carrots to the mix for extra texture and crunch, but you're more than welcome to add practically anything to this pancake. The basic jeon/buchimgae (pancake) is called pajeon (scallion pancake), followed by haemul pajeon.

Recipe Ingredients:

  • Servings: 2 people
  • Prep time: 10 minutes
  • Cook time: 15 minutes (2 pancakes)
  • Ingredients:
  • 1 large hobak (zucchini), julienned or cut into matchstick pieces
  • 1 carrot, peeled and grated
  • 1/2 cup all-purpose flour
  • 1/2 cup buchim garu, Korean Pancake Mix (if unavailable use all flour)
  • 1 cup water
  • 2 tbsp olive or vegetable oil
  • For Dipping Sauce:
  • 2 tbsp light soy sauce
  • 1 tsp apple cider vinegar (regular vinegar okay)
  • 1/2 tsp sugar
  • sprinkle gochugaru (red pepper flakes)
  • green onion, thin slices
  • sprinkle toasted sesame seeds

Recipe Steps:

  • Wash and then cut zucchini into matchstick pieces (see pics above). Peel and julienne carrots or grate for smaller pieces. Set aside in a large mixing bowl.
  • Combine ingredients (minus the dipping sauce) together in the mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter, so adjust the amount of flour and water accordingly.
  • Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned.
  • Meanwhile, mix the ingredients for the dipping sauce and set aside. Sliced/diced green onions, onions, green or red peppers are common ingredients for the dipping sauce.
  • Transfer to a paper-lined plate to remove excess oil and let cool for a few minutes. Plate whole or cut pancakes into desired pieces with the dipping sauce. Enjoy
  • *Like with many Korean pancakes, be sure to use a generous amount of oil when frying, the pancakes don't stick to the pan and allows even cooking. There is nothing worse than torn/ripped pancakes unless the recipe calls for it.

Serving Size: 2 pancakes
Preparation Time: 30 minutes

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