Korean Hobak Jeon (zucchini Pancake)
From oliviajasonkim 11 years ago
- 20 to make
- Serves 2
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. Read more 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 (seafood & scallion pancake), and probably a distant third is kimchi buchimgae. Many restaurants in Korea will serve the basic pancake as a complimentary dish (especially when you order a lot), and it is a very popular anju (side dish with alcohol) where specialty restaurants and pubs (sometimes referred to as HOFs in Korean) create some amazing old-school, traditional pajeon with the works. We could probably make a lengthy list of jeon/buchimgae varieties for our blog, but I think this will be the last of our pancake series (because as I mentioned before, the missus likes things hearty and filling) and hope to find other substitutes for our late night snacking. ^^ See less
Ingredients
- Servings: 2 people shopping list
- Prep time: 10 minutes shopping list
- Cook time: 15 minutes (2 pancakes) shopping list
- Ingredients: shopping list
- 1 large hobak (zucchini), julienned or cut into matchstick pieces shopping list
- 1 carrot, peeled and grated shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup buchim garu, Korean pancake mix (if unavailable use all flour) shopping list
- 1 cup water shopping list
- 2 tbsp olive or vegetable oil shopping list
- For Dipping Sauce: shopping list
- 2 tbsp light soy sauce shopping list
- 1 tsp apple cider vinegar (regular vinegar okay) shopping list
- 1/2 tsp sugar shopping list
- sprinkle gochugaru (red pepper flakes) shopping list
- green onion, thin slices shopping list
- sprinkle toasted sesame seeds shopping list
How to make it
- 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.
The Rating
Reviewed by 1 people-
Love the sound of this! Do you happen to know what is in that Korean pancake mix? Beautiful picture as well ;)
mommyluvs2cook
in Santa Fe loved it
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Came out a thicker than your recipe photo, but still delicious!! Love them :) More in the IMI link below...
mommyluvs2cook
in Santa Fe loved it
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