Korean Zucchini Pancakes (Hobak Buchim)

Easy Korean zucchini pancakes (Hobak Buchim) recipe elevates how you eat zucchini into a tasty dish. Korean pancake zucchini is a must try!

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Course: Appetizer, lunch, Side Dish, Snack

Cuisine: Korean

Keyword: cornstarch, hobak buchim, zucchini pancake, zucchini recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 8 8-10 pancakes

Calories: 36kcal

Equipment

1 Big Bowl
1 wire mesh strainer
paper towels
1 Flat Metal Spatula
1 cast iron pan A good quality pan works well such as Stainless Steel, Cast Iron, or Carbon Steel Pan.
1 wire cooling rack
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

Get Recipe Ingredients

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