Hobak Buchim (Zucchini Pancakes). These Korean savory pancakes, hobak buchim, are quick and easy and so delicious with summer zucchini as a snack, an appetizer, or a light vegan meal! Over the years, I posted several different Korean savory pancakes. They are essential in Korean cuisine and made with all sorts of ingredients.
Ingredients of Hobak Buchim (Zucchini Pancakes)
- You need of Pancake batter:.
- It's 1 of medium zucchini about 8 ounces.
- Prepare 1/2 teaspoon of salt.
- It's 1/4 of medium onion thinly sliced.
- You need 2 of green hot chili peppers thinly sliced.
- It's 1/2 cup of buchim garu (Korean savory pancake mix).
- You need 1 of large egg.
- It's of vegetable or canola oil for frying.
- Prepare of Dipping Sauce:.
- Prepare 1 tablespoon of soy sauce.
- Prepare 1 teaspoon of vinegar.
- You need 1 tablespoon of water.
- It's 1/2 teaspoon of sugar.
- Prepare pinch of black pepper.
- Prepare pinch of gochugaru (Korean red chili pepper flakes).
Like pajeon and kimchijeon, hobak buchim (also called buchimgae) is a variation of savory Korean pancakes. You can make this recipe simply with zucchini, or add some. Hobak Buchim (Korean Zucchini Pancakes) - Korean Bapsang. These Korean savory pancakes, hobak buchim, are quick and easy and so delicious with summer zucchini as a snack, an appetizer, or a light vegan meal!
Hobak Buchim (Zucchini Pancakes) step by step
- Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside..
- Mix the pancake mix and egg to the bowl then add with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidly after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with)..
- Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce..
In a large mixing bowl, beat eggs. Learn how to make savory Korean pancakes called jeon using all of your summer produce. It's a crowd-pleaser and as flexible as can be. This version has kale, red onion, zucchini, and carrot. I often make jeon with end-of-the-week bits and bobs rolling around in the crisper drawer.