Crispy Korean Zucchini Pancake.

  • August 16th, 2020
  • By Katy Jao
Ingredients:
  • 2 medium-sized zucchinis
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 onion
  • 1 scallion
  • 1/3 cup Korean pancake mix or flour
  • 1 egg
  • 1/3 cup water
Details:
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Makes: 2 large pancakes
Instructions:

Refer to process photos below.

  1. Shred zucchinis with a grater or a food processor. Place in a bowl with salt for 5-10 minutes to draw out the liquid from the zucchini.
  2. Using a cheesecloth or a thin cotton sheet, squeeze the liquid out of the zucchini. Discard the liquid and set the zucchini back in the bowl.
  3. Slice 1/4 of an onion and the scallions thinly. Add both to the bowl with the zucchini.
  4. Then, add the pancake mix or flour, an egg, and water into the bowl. Stir until combined. The mixture should have a pancake-like texture. Add more flour or water if the mixture isn't the correct consistency. Season with black pepper to your desired taste.
  5. Heat oil on a griddle or a large pan on medium-high heat. Pour half of the batter into the pan, creating a thin, round disk. Cook the pancake covered until the bottom is lightly golden brown, about 4-5 minutes.
  6. Carefully flip the pancake and cook on the other side uncovered until golden brown, about 4 more minutes.
  7. Cut into triangular slices and serve hot with homemade Korean barbecue!

Crispy and healthy, this Korean zucchini pancake is the perfect stand alone dish or accompaniment to any meal.

why i love this recipe

Whenever I visit a Korean barbecue restaurant, I always order the zucchini pancake, or Hobakjeon / Hobak Buchim. Although there's usually a seafood pancake, I love how simple and clean zucchini pancake is when paired with flavorful Korean barbecue dishes, such as kalbi or bulgogi. I love this recipe because it's healthy and easy to make at home.

Tips and Suggestions
  • If the pancake mixture doesn't have the correct consistency, add water or flour a tablespoon at a time until the batter is lightly runny, like pancake batter.
  • When flipping large foods like this pancake, I slide the pancake onto a plate and quickly flip the uncooked side onto the pan to prevent a mess!
Notes:
  • Shredded carrots and other vegetables could be added to this pancake as well.
  • This zucchini pancake can be eaten on its own with a quick dipping sauce of soy sauce, rice vinegar, sugar, scallions, and chili flakes.
Let's wrap this up

Whether you're enjoying some Korean BBQ at home or if you're eating it on its own, enjoy this crispy and healthy zucchini pancake!