Korean Zucchini Pancakes, or Hobak Buchim, are a crispy, savory vegetable pancake that is easy to make. This simple yet flavorful dish captures the essence of Korean home cooking—making the most of fresh, healthy ingredients, balancing textures, and pairing perfectly with a tangy dipping sauce. You’ll love this new pancake zucchini serving variation! Make perfect and crisp hobak buchim with these simple, step-by-step images and instruction.
Updated on November 21, 2025
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Zucchini pancakes are a nice little snack, and I love making these healthy, yet comforting foods. Sometimes we just want a variety, so these paired with Korean rice balls, some banchan sides, and a bowl of steaming rice make a perfect weekday dinner.
What is Korean Zucchini Pancakes (Hobak Buchim)
Korean zucchini pancakes are a savory dish made from julienned zucchini mixed with a light batter, then pan-fried until golden and crispy.
They belong to the category of Korean pancakes called buchimgae, which are versatile and can feature various ingredients such as vegetables, seafood, or meat usually dipped in egg or egg batter.
The Korean pancake zucchini are typically served with a soy-based dipping sauce, balancing the dish’s mild sweetness with tangy, salty, and slightly spicy flavors.
These are popular as a snack, appetizer, or as banchan and are commonly enjoyed during Korean celebrations like Chuseok (Harvest Festival) or as an everyday comfort food.
They highlight Korea’s tradition of seasonal cooking and are prized for their simplicity, healthiness, and delicious taste.
Origin and History
Korean pancake zucchini, hobak-buchimgae (호박부침개), are rooted in Korean culinary tradition, originally, often prepared for special occasions.
Zucchini became a staple for these pancakes because of its mild, slightly sweet flavor that contrasts beautifully with the savory batter.
Nowadays, hobak buchim can be an everyday dish and is enjoyed by many worldwide.
Tips for Extra Crispy Zucchini Pancakes
Achieving crispiness is key to making Hobak Buchim irresistible. Here’s how to ensure your pancakes come out perfectly crispy:
- Salt the Zucchini: Drawing out excess moisture by salting and squeezing the zucchini prevents a soggy batter.
- Press the Water Out: This is a MUST and a little patience is key. Use two plates or press the zucchini over a strainer and let the zucchini water go into a bowl. I also suggest using a lot of paper towel to soak the excess water.
- Use Potato Starch: Adding potato starch (or cornstarch) to the batter creates a crisp outer layer when fried.
- Preheat the Pan: Always heat the oil in the pan before adding the batter for even cooking.
- Little Oil: Do not use too much oil, not too little. However, excess oil makes the vegetables soggy.
- Thin Layers: Spread the batter thinly in the pan to allow for a crunchier texture.
- Don’t Overcrowd the Pan: Fry only a few pancake zucchini at a time to maintain an even temperature.
Ingredients
- 2 Zucchini
- 1 large egg – beaten
- 1/2 tbsp salt – to sprinkle on zucchini
- 3/4 tbsp oil – avocado, canola, or vegetable. Add as needed, but do not use too much oil in the pan.
Flour Mixture OR use store-bought Korean Pancake Mix
- 3/4 tbsp wheat flour
- 3/4 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sugar
- 1/4 tsp baking powder
- pinch baking soda
- dash of black pepper
(usually has salt, but do not add salt because the zucchini was already dusted with salt)
Dipping Sauce
- 1 tbsp soy sauce
- 1/4 tbsp vinegar
- 1/4 tsp sugar
- pinch black pepper
- pinch gochugaru (Korean red pepper flakes)
Equipment
- Big Bowl
- Wire Mesh Strainer
- Paper Towels
- Flat Metal Spatula
- Pan – A good quality pan works well such as Stainless Steel, Cast Iron, or Carbon Steel Pan.
- Wire Cooling Rack
- Small Bowl
Instructions
- Put the matchstick-cut zucchini into a big bowl and sprinkle salt. Toss. Set aside for ten minutes.
- Take the zucchini and press it over a strainer and let the zucchini water drain into a bowl. Continue to press the water out of the zucchini by gently squeezing in some paper towels. Repeat many times until there is very little water left coming out. Do this in smaller batches for more effectivness in removing the water.
- Heat pan over medium heat. Add high heat tolerant oil.
- Now that the zucchini is pressed out, take the flour mixture and add the beaten egg to it or zucchini water for vegan version. Put this all over the zucchini and gently toss.
- Place a few dollops of the zucchini mixture into your pan, creating pancake shape circles. Be sure the layer is a little flat and thin, not so thick or high.
- Let the zucchini pancake sit and brown. Once there is some browning, flip and cook the other side.
- Remove from pan using the flat metal spatula and set on a wire rack for cooking and crisping.
- When ready to serve, plate and add a dipping sauce (just mix the dip sauce ingredients in a bowl) on the side.
Notes and Cooking Insights
- Choosing Zucchini: Korean zucchini (aehobak) is softer and sweeter than regular zucchini but either works for this recipe.
- Batter Consistency: The batter should be slightly thick but pourable; adjust the egg/water as needed, or sprinkle in some extra flour/cornstarch. The mix shouldn’t be runny.
- Frying: The oil should be enough to sear the sides of the pancake, and do not move the pancake until the side down has browned.
- Storing Leftovers: Refrigerate cooked pancakes for up to 2 days and reheat in a dry pan to regain crispiness. Take note that fresh is best, as the reheated version will not be as crispy.
Add-ins and Variations
Korean pancakae zucchini, Hobak Buchim, is versatile and can be adapted with a variety of ingredients:
- Vegetables: Add thinly sliced carrots, sweet onions, scallions, or bell peppers for extra color and flavor.
- Protein: Include shrimp, chopped kimchi, or thin strips of pork belly for a heartier pancake.
- Herbs and Spices: Fresh chives, perilla leaves, garlic chives, scallions, or a pinch of gochugaru can enhance the flavor.
- Vegan Option: Skip the egg and use a touch of chilled sparkling water in the batter for a light texture. You can also just use the zucchini water.
Serving Suggestions
Hobak Buchim is best served hot, straight from the pan and almost always with dipping sauce (recipe is in the recipe card below).
Here are some more ideas for serving:
- As a Snack or Appetizer: Pair with a soy-vinegar dipping sauce to balance the savory and tangy flavors. Switch up the dipping sauce with sawsawan or Asian dressing.
- With a Full Korean Meal: Serve alongside rice, kimchi, and banchan (Korean side dishes) for a wholesome meal.
- For Entertaining: Cut into small squares for bite-sized party snacks.
- Kids Snack: Make mini pancake zucchini for a healthier kid snack.
Korean Zucchini Pancakes are the perfect blend of comfort and flavor. Whether you’re recreating childhood memories or exploring Korean cuisine for the first time, this recipe is bound to become a favorite!
Questions
Can I make these ahead of time?
Yes! Mix, shape, and lay the pancakes on parchment paper then freeze. Once they are hard, you can pack them in a freezer bag or cook them later.
Can I make this gluten free?
You can certainly use GF alternatives and it will still be great.
Can I make it vegan?
Use zucchini water instead of egg as a vegan version.
Korean Zucchini Pancakes (Hobak Buchim)
Equipment
- 1 Big Bowl
- paper towels
- 1 cast iron pan A good quality pan works well such as Stainless Steel, Cast Iron, or Carbon Steel Pan.
- 1 small bowl
Ingredients
- 2 Zucchini julienned/matchstick-cut
- 1 large egg – beaten
- ½ tbsp salt – to sprinkle on zucchini
- ¾ tbsp oil – avocado canola, or vegetable. Add as needed, but do not use too much oil in the pan.
Flour Mixture OR use store-bought Korean Pancake Mix
- ¾ tbsp wheat flour
- ¾ tbsp cornstarch
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sugar
- ¼ tsp baking powder
- pinch baking soda
- dash of black pepper
- usually has salt, but do not add salt because the zucchini was already dusted with salt
Dipping Sauce
- 1 tbsp soy sauce
- ¼ tbsp vinegar
- ¼ tsp sugar
- pinch black pepper
- pinch gochugaru Korean red pepper flakes
Instructions
- Put the matchstick-cut zucchini into a big bowl and sprinkle salt. Toss. Set aside for ten minutes.2 Zucchini, ½ tbsp salt – to sprinkle on zucchini
- Take the zucchini and press it over a strainer and let the zucchini water drain into a bowl.
- Continue to press the water out of the zucchini by gently squeezing in some paper towels. Repeat many times until there is very little water left coming out. Do this in smaller batches for more effectiveness in removing the water.
- Heat pan over medium heat. Add high heat tolerant oil.¾ tbsp oil – avocado
- Now that the zucchini is pressed out, take the flour mixture in a small bowl and add the beaten egg to it or zucchini water for vegan version. Mix well. Pour this all over the zucchini and gently toss.1 large egg – beaten, ¾ tbsp wheat flour, ¾ tbsp cornstarch, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp sugar, ¼ tsp baking powder, pinch baking soda, dash of black pepper
- Place a few dollops of the zucchini mixture into your pan, creating pancake shape circles. Be sure the layer is a little flat and thin, not so thick or high.
- Let the zucchini pancake sit and brown. Once there is some browning, flip and cook the other side. About 3 minutes per side.
- Remove from pan using the flat metal spatula and set on a wire rack for cooking and crisping.
- When ready to serve, plate and add a dipping sauce (just mix the dip sauce ingredients in a bowl) on the side.1 tbsp soy sauce, ¼ tbsp vinegar, ¼ tsp sugar, pinch black pepper, pinch gochugaru
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