Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, hobak buchim (zucchini pancakes). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

These Korean savory pancakes, hobak buchim, are quick and easy and so delicious with summer zucchini as a snack, an appetizer, or a light vegan meal! Over the years, I posted several different Korean savory pancakes. They are essential in Korean cuisine and made with all sorts of ingredients.

Hobak Buchim (Zucchini Pancakes) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Hobak Buchim (Zucchini Pancakes) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have hobak buchim (zucchini pancakes) using 15 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Hobak Buchim (Zucchini Pancakes):

1. Make ready Pancake batter:
2. Make ready 1 medium zucchini about 8 ounces
3. Prepare 1/2 teaspoon salt
4. Prepare 1/4 medium onion thinly sliced
5. Make ready 2 green hot chili peppers thinly sliced
6. Prepare 1/2 cup buchim garu (Korean savory pancake mix)
7. Get 1 large egg
8. Prepare vegetable or canola oil for frying
9. Prepare Dipping Sauce:
10. Take 1 tablespoon soy sauce
11. Get 1 teaspoon vinegar
12. Make ready 1 tablespoon water
13. Get 1/2 teaspoon sugar
14. Take pinch black pepper
15. Take pinch gochugaru (Korean red chili pepper flakes)

Like pajeon and kimchijeon, hobak buchim (also called buchimgae) is a variation of savory Korean pancakes. You can make this recipe simply with zucchini, or add some. How to make Hobakjeon (or hobak jeon, ho bak jun, ho bak jeon, or hobak jun), Squash pancakes from Maangchi.com. Unlike zucchini, butternut squash is an unusual ingredient in Korean cuisine.

Instructions to make Hobak Buchim (Zucchini Pancakes):

1. Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.
2. Mix the pancake mix and egg to the bowl then add with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidly after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).
3. Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.

When I saw butternut squash for the first time in my life in USA, I asked my friend Jenny to give me. Learn how to make savory Korean pancakes called jeon using all of your summer produce. It's a crowd-pleaser and as flexible as can be. This version has kale, red onion, zucchini, and carrot. I often make jeon with end-of-the-week bits and bobs rolling around in the crisper drawer.

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