Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hobak buchim (zucchini pancakes). It is one of my favorites. This time, I will make it a little bit unique. 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. Zucchini Pancakes or Buchimgae is such a simple dish and yet the many possible variations makes it a must have in your everyday repertoire of Korean recipes.
Hobak Buchim (Zucchini Pancakes) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Hobak Buchim (Zucchini Pancakes) is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have hobak buchim (zucchini pancakes) using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Hobak Buchim (Zucchini Pancakes):
- Prepare Pancake batter:
- Get 1 medium zucchini about 8 ounces
- Prepare 1/2 teaspoon salt
- Make ready 1/4 medium onion thinly sliced
- Take 2 green hot chili peppers thinly sliced
- Prepare 1/2 cup buchim garu (Korean savory pancake mix)
- Prepare 1 large egg
- Get vegetable or canola oil for frying
- Make ready Dipping Sauce:
- Prepare 1 tablespoon soy sauce
- Get 1 teaspoon vinegar
- Take 1 tablespoon water
- Prepare 1/2 teaspoon sugar
- Prepare pinch black pepper
- Prepare pinch gochugaru (Korean red chili pepper flakes)
In a large mixing bowl, beat eggs. Butternut squash, flour, salt, vegetable oil, zucchini. Find this Pin and more on Vegetable Recipes by Just One Cookbook® 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!
Instructions to make Hobak Buchim (Zucchini Pancakes):
- 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.
- 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).
- 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.
Find this Pin and more on Vegetable Recipes by Just One Cookbook® 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! These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. They are easy to make and tasty too! Hobak Jeon is a popular Korean zucchini side dish, it is easy and quick to make at home!
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