Zucchini Pancakes (Korean)
In our kitchen, Zucchini Pancakes (Korean), or Hobak Buchimgae, are a delightful favorite that brings the essence of Korean flavors to the table. These golden zucchini pancakes are made with fresh zucchini, scallions, and a simple savory batter, creating a crispy and flavorful dish that’s perfect for any occasion. Quick and Homemade, they’re an easy way to add a delicious appetizer or side dish to your meal. Serve these pancakes with a tangy soy dipping sauce for an authentic Korean experience that’s both satisfying and easy to prepare.
Table of Contents
- About Korean Zucchini Pancakes
- Why You’ll Love Korean Zucchini Pancakes
- What Is in Korean Zucchini Pancakes
- Key Ingredients
- How To Make Zucchini Pancakes
- Have It Your Way!
- Nutritional Facts
- Health Benefits:
- Other Recipes You’ll Love
- Zucchini Pancakes Recipe
About Korean Zucchini Pancakes
Korean Zucchini Pancakes are a traditional Korean dish, often enjoyed as part of a banchan (side dish) spread or as a snack. Originating from Korean cuisine, these pancakes are known for their simplicity and versatility, making them a staple in many Korean households.
The name “Hobak Buchimgae” translates to “zucchini pancake” in Korean. These pancakes are typically made with grated or thinly sliced zucchini, mixed with a light batter of flour, water, and seasonings. They are then pan-fried until golden and crispy. This dish showcases the natural sweetness and texture of zucchini, complemented by the savory batter and a flavorful dipping sauce.
In Korean culture, Zucchini Pancakes are a popular choice for family gatherings, celebrations, and special occasions. They are often served during Chuseok (Korean Harvest Festival) and other traditional holidays. The dish’s appeal lies in its simplicity, ease of preparation, and the delicious combination of flavors and textures. Zucchini Pancakes have gained popularity worldwide, enjoyed by many as a tasty and satisfying vegetarian dish.
Why You’ll Love Korean Zucchini Pancakes
- Crispy and Flavorful: Perfectly pan-fried to achieve a crispy texture with a savory flavor.
- Easy to Make: Simple ingredients and quick preparation make this dish accessible for any home cook.
- Versatile: Can be served as an appetizer, side dish, or snack.
- Vegetarian-Friendly: A delicious vegetarian option that everyone will love.
- Authentic Taste: Brings the flavors of Korean cuisine to your table.
What Is in Korean Zucchini Pancakes
- Zucchini: Fresh and grated for a tender and slightly sweet base.
- Scallions: Adds a mild onion flavor and freshness.
- Flour: Creates a light and crispy batter.
- Water: To mix with the flour for the batter.
- Salt: Enhances the flavor of the zucchini and batter.
- Oil: For pan-frying to achieve a crispy texture.
Key Ingredients
- Zucchini: Fresh, grated, or thinly sliced.
- Scallions: Chopped finely.
- Flour: All-purpose or rice flour for the batter.
- Water: To mix with the flour.
- Salt: For seasoning.
- Oil: Vegetable or canola oil for frying.
How To Make Zucchini Pancakes
- In a large bowl combine 2.5 cups of julienned vegetables with 3/4 cup of all purpose flour, salt, ground black pepper, red chili flakes and combine until all vegetables are coated. Then add a little water at a time and form a batter until all the water is absorbed. Then set aside for 10 minutes.
- While you wait for the batter to hydrate, combine the soy sauce, rice wine vinegar, Red pepper powder, roasted sesame seeds, chopped green onions and thai chili pepper to form a dipping sauce.
- In a medium (about 10 inches) skillet over medium heat, add 1 tbsp oil and allow it to heat up. Once the oil is hot, add half of the batter, and spread it out evenly to form the pancake. Cover the skillet for 30-60 seconds to allow the steam to cook the top side while the bottom side crisps up.
- After 60 seconds, flip the pancake over, add 1 tsp of more oil and lift the pancake a little to allow the oil to get underneath the pancake so it can crisp up.
- Once the bottom of the pancake is crisp turn off the heat and transfer the pancake to a wire rack so it can cool off a little allowing the steam to escape without the pancake losing its crispness, and the excess oil to drain off.
- Slice it up into pieces, and serve it with the dipping sauce.
- Enjoy 🙂
Have It Your Way!
- Add Vegetables: Include carrots, onions, or bell peppers for added flavor and color.
- Spice It Up: Add a pinch of red pepper flakes or gochujang to the batter for a spicy kick.
- Make It Gluten-Free: Use rice flour instead of all-purpose flour.
- Try Different Dips: Serve with spicy mayo, sriracha, or a garlic soy sauce.
- Make Mini Pancakes: Create smaller, bite-sized pancakes for a fun appetizer.
Nutritional Facts
- Calories: Approximately 150 calories per serving
- Protein: 4 grams
- Fat: 6 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Sugar: 3 grams
- Sodium: 300 milligrams
Health Benefits:
- Rich in Vitamins: Zucchini is high in vitamins A and C, which support immune function and skin health.
- Low in Calories: A great low-calorie option for a satisfying snack or side dish.
- High in Fiber: Promotes healthy digestion and helps maintain blood sugar levels.
- Antioxidant-Rich: Zucchini contains antioxidants that help protect against oxidative stress.
Other Recipes You’ll Love
- Crispy Air Fried Orange Tofu
- Gochujang Tofu
- Air fried Black Pepper Tofu
- Thai Basil Braised Tofu
- Spicy Chili Garlic Tofu
Zucchini Pancakes Recipe
Zucchini Pancakes
Ingredients
- 2.5 Cups Vegetables Julienned
- – Zucchini
- – Onion
- – Green Onions
- – Carrots
- – Chili Pepper
- ¾ Cup all-purpose flour
- 1 Tsp Salt
- 1 Tsp Black Pepper ground
- ½ Tsp Red Chili Flakes
- 4 Tbsp Cooking Oil
- ¾ Cup Water
Dipping Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Gochugaru
- 1 Tbsp Sesame Seeds
- 1 Tbsp Green Onions
- 1 Thai Chili Pepper
- 1 Tsp Sugar optional
Instructions
- In a large bowl combine 2.5 cups of julienned vegetables with 3/4 cup of all purpose flour, salt, ground black pepper, red chili flakes and combine until all vegetables are coated. Then add a little water at a time and form a batter until all the water is absorbed. Then set aside for 10 minutes.
- While you wait for the batter to hydrate, combine the soy sauce, rice wine vinegar, Red pepper powder, roasted sesame seeds, chopped green onions and thai chili pepper to form a dipping sauce.
- In a medium (about 10 inches) skillet over medium heat, add 1 tbsp oil and allow it to heat up. Once the oil is hot, add half of the batter, and spread it out evenly to form the pancake. Cover the skillet for 30-60 seconds to allow the steam to cook the top side while the bottom side crisps up.
- After 60 seconds, flip the pancake over, add 1 tsp of more oil and lift the pancake a little to allow the oil to get underneath the pancake so it can crisp up.
- Once the bottom of the pancake is crisp turn off the heat and transfer the pancake to a wire rack so it can cool off a little allowing the steam to escape without the pancake losing its crispness, and the excess oil to drain off.
- Slice it up into pieces, and serve it with the dipping sauce.
- Enjoy 🙂
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to retain crispiness.
- Make-Ahead: Prepare the batter and zucchini mixture ahead of time, then fry just before serving.
- Serving Suggestions: Serve with a variety of dipping sauces for added flavor.
- Cooking Tip: Ensure the pan is hot before adding the batter to achieve a crispy texture.
Video
Nutrition
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