Hobak Buchim (Zucchini Pancakes)
User Reviews
4.7
-
Servings
4
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Cuisine
Vegetarian
Hobak Buchim (Zucchini Pancakes)
Description
To make Hobak Buchim, zucchini is cut into thin matchsticks, salted, and left to release moisture, which is then squeezed out to prevent sogginess. The reserved moisture is incorporated into the batter along with pancake mix or flour, egg or water, sliced onions, and optional green and red chili peppers for mild heat and flavor layers.
The batter tends to be thick initially but loosens as it rests. Cooking involves frying spoonfuls over medium-high heat into thin rounds with a golden crisp exterior and tender inside. The dipping sauce is prepared from soy sauce, vinegar, water, sugar, and a pinching of black pepper and Korean red chili flakes, balancing saltiness and tang.
The pancakes can be customized with additions like perilla leaves or garlic chives, and substituting or mixing different flours or frying mixes can adjust texture. They are typically served warm alongside other Korean dishes or as a snack, offering a balanced mix of fresh zucchini flavor, savory notes, and mild heat.
Ingredients
- 1 zucchini about 8 ounces, medium
- 1/2 teaspoon salt
- 1/4 sweet onion medium, thinly sliced
- 2 green chili pepper See note 1, thinly sliced, optional
- 2 red chili pepper See note 1, thinly sliced, optional
- 1/2 cup buchim garu or flour (See note 2, Korean savory pancake mix
- 1 egg If not using, add some water, large, optional (omit for vegan version
- vegetable oil or canola oil, for frying
Dipping Sauce:
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch black pepper
- pinch Korean red chili pepper flakes gochugaru
Instructions
- 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 in another bowl or plate.
- Add the optional egg and pancake mix (or flour) to the bowl with the liquid from squeezing zucchini. If not using an egg, add a couple of tablespoons of water. Mix the batter well with a spoon. Do not over mix. A little lumps are fine. 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. You can also add more batter to make it a large pancake, if preferred (see note 3). Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the 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.
Notes
- Perilla leaves or garlic chives make flavorful additions to the batter if desired.
- For extra crispy pancakes, mix pancake flour with frying mix (tempura mix) in equal parts.
- This recipe makes about 6 to 8 pancakes approximately 3 inches in diameter, or two larger pancakes depending on batter portion size.
- Slice vegetables as indicated to ensure even cooking and texture.
User Reviews
Overall Rating
4.7
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