Authentic Korean Hobak Buchim (Zucchini Pancakes) Recipe

Ingredients

1 large zucchini (about 1 lb)
1/2 teaspoon of salt
1/2 cup of all-purpose flour
1/2 cup of water
1 large egg
1/2 teaspoon of minced garlic
1/4 teaspoon of ground black pepper
2 green onions, finely chopped
1 red chili pepper, finely chopped (optional)
Vegetable oil for frying
Soy dipping sauce (for serving)

Steps and instructions

Cut the zucchini into 1/4-inch thick slices. Place in a bowl, sprinkle with the salt, and let stand for about 10 minutes.
In another bowl, mix together the flour and water until smooth. Add the egg, garlic, black pepper, green onions, and red chili pepper if using, and stir until well combined.
Heat the vegetable oil in a frying pan over medium heat.
Dip each slice of zucchini in the batter to coat both sides, then place in the frying pan.
Cook until both sides are golden brown, about 3-4 minutes per side.
Transfer the cooked zucchini slices to a plate lined with paper towels to drain excess oil.
Repeat with the remaining zucchini slices and batter.
Serve warm with soy dipping sauce on the side.

Tools for making

Cutting board - Used for preparing and slicing the zucchini.
Knife - To slice the zucchini into thin rounds.
Bowl - For soaking the zucchini in salt.
Whisk - To combine the flour, water, and other ingredients for the batter.
Frying pan - Used to fry the zucchini slices.
Spatula - For flipping and removing the zucchini slices from the pan.
Paper towels - To drain excess oil from the fried zucchini.
Plate - To hold the cooked zucchini slices.

Recipe variations

Use a different type of flour such as rice flour or cornstarch for a gluten-free option.
Add spices or herbs to the batter, such as paprika, cayenne pepper, or dried oregano, for additional flavor.
Replace the zucchini with other vegetables such as eggplant, sweet potato, or mushroom slices.
For a crispy texture, coat the zucchini slices with breadcrumbs or panko before dipping them in the batter.
Add grated Parmesan cheese or nutritional yeast to the batter for a cheesy flavor.
For a meat-free alternative, substitute the zucchini with tofu slices or tempeh.
Try different dipping sauces such as sriracha mayo, sweet chili sauce, or tahini sauce.
Add chopped fresh herbs like cilantro, parsley, or basil to the batter for added freshness.
For a spicy kick, sprinkle red pepper flakes or cayenne pepper over the cooked zucchini slices.
Experiment with different oils for frying, such as coconut oil or peanut oil, to vary the flavor.

Recipe overview

Hobak Buchim is a delectable Korean dish often served as a side dish or snack. This dish transforms the humble zucchini into a tasty treat through a simple process of salting, battering, and pan-frying. The result is a crispy, golden brown pancake with a soft zucchini center. This recipe also includes a hint of garlic, green onions, and optional red chili pepper for a kick of flavor. Served with a soy dipping sauce, Hobak Buchim is a delightful addition to any meal. Whether you're a Korean food enthusiast or just looking for a new way to enjoy zucchini, this recipe is worth trying!

Common questions

Can I use a different type of squash instead of zucchini? Yes, you can use other types of summer squash such as yellow squash or pattypan squash as a substitute for zucchini in this recipe.
Can I make this recipe gluten-free? Yes, you can use a gluten-free flour blend instead of all-purpose flour to make the batter gluten-free. Just make sure to check the labels and ensure all the ingredients used are gluten-free.
Can I make the batter ahead of time? It is recommended to make the batter fresh for the best results. However, if you need to prepare it in advance, you can store the batter covered in the refrigerator for up to 24 hours.
Can I bake the zucchini instead of frying? While this recipe is traditionally made by frying the zucchini, you can try baking them in the oven. Preheat the oven to 425°F (220°C), lightly grease a baking sheet, and bake the coated zucchini slices for about 15-20 minutes, flipping halfway through, until they are crispy and golden brown.
What can I serve with hobak buchim? Hobak buchim is often served as a side dish or appetizer. It pairs well with a variety of Korean dishes such as bibimbap, Korean BBQ, or as part of a Korean-inspired meal. You can also enjoy it with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and a pinch of sugar.

Serving dishes and utensils

Frying Pan - A frying pan is needed to fry the zucchini slices.
Paper Towels - Paper towels are used to drain excess oil from the fried zucchini slices.

Origin stories

Hobak Buchim, a savory Korean pancake, is a testament to the country's love for zucchini and deep-rooted tradition of Buchimgae, or Korean pancakes. This humble dish is often prepared at home during the summer season when zucchini is abundant and at its peak. But what makes Hobak Buchim truly special is its versatility. It can be enjoyed as a delightful side dish, a light snack, or even a main course, making it a beloved staple in Korean households. The simplicity of its preparation process, requiring only a few readily available ingredients, is a reflection of the Korean philosophy of finding joy in simplicity and appreciating the natural flavors of food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.