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Hobak Buchim (Korean Zucchini Pancakes)

🇰🇷 South Korea

Servings: 4

Ingredients

  • 1 medium zucchini (about 8 ounces)
  • 1/2 teaspoon salt
  • 1/4 medium sweet onion, thinly sliced
  • 2 green or red chili peppers, thinly sliced (optional)
  • 1/2 cup buchim garu (Korean savory pancake mix) or flour
  • 1 large egg (optional; omit for vegan version, add water instead)
  • vegetable or canola oil, for frying
  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch black pepper
  • pinch gochugaru (Korean red chili pepper flakes)

Steps

  1. Cut the zucchini into matchsticks and place in a bowl. Sprinkle with 1/2 teaspoon salt and let sit about 10 minutes until wilted and releasing liquid.
  2. Squeeze as much liquid as possible from the zucchini, reserving the liquid in the bowl. Set the squeezed zucchini aside.
  3. Add the egg (if using) and pancake mix or flour to the reserved liquid; if not using egg, add a couple tablespoons of water instead. Mix into a batter, leaving some small lumps.
  4. Combine the batter with the zucchini, onion, and chili peppers. If the mixture is too stiff, mix in 2-3 tablespoons of water.
  5. Heat a skillet with 2 tablespoons of oil over medium-high heat. Spoon about 2 heaping tablespoons of batter per pancake and spread into thin rounds.
  6. Cook 3-4 pancakes at a time depending on pan size. Reduce heat to medium and cook about 2 minutes per side until golden brown.
  7. Repeat with remaining batter. Mix soy sauce, vinegar, water, sugar, black pepper, and gochugaru for the dipping sauce.
  8. Serve pancakes hot with the dipping sauce.

Source: www.koreanbapsang.com