Korean zucchini pancakes are the perfect solution for quick weeknight dinners and casual gatherings. These crispy, savory pancakes transform simple zucchini into a satisfying side dish that everyone will love. With their golden-brown exterior and tender middle, they’re an excellent way to use up extra zucchini while bringing authentic Korean flavors to your table.
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Why These Korean Zucchini Pancakes Are Perfect
Quick and easy – Ready in just 25-35 minutes, these pancakes fit perfectly into busy schedules while delivering restaurant-quality results.
Versatile and customizable – Make them vegan by omitting the egg, adjust spice levels to your preference, or substitute regular flour for Korean pancake mix.
Budget-friendly – Using affordable zucchini and pantry staples, these pancakes offer an economical way to enjoy Korean cuisine at home.
Perfectly crispy texture – The combination of properly prepared vegetables and batter creates irresistibly crispy edges with a satisfying tender center.
Crispy Korean Zucchini Pancakes (Hobak Jeon)
Equipment
- Mixing bowl
- Skillet
- Grater
Ingredients
For the pancakes
- 1 medium zucchini cut into matchsticks (~8 oz)
- 1/2 tsp salt
- 1/4 medium sweet onion thinly sliced
- 2 chili peppers thinly sliced, optional
- 1/2 cup Korean pancake mix or all-purpose flour
- 1 egg optional for vegan
- vegetable oil for frying
For the dipping sauce
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tbsp water
- 1/2 tsp sugar
- ground black pepper pinch
- Korean red chili flakes (gochugaru) pinch
Instructions
- Cut zucchini into matchsticks and place in a bowl. Sprinkle with salt and let sit for 10 minutes. Squeeze out as much liquid as possible, reserving the liquid for the batter.
- In the bowl with reserved zucchini liquid, add pancake mix and egg (or water for vegan version). Mix well. Incorporate squeezed zucchini, onion, and chili peppers. Add 2-3 tbsp water if batter is too stiff.
- Heat 2 tbsp oil in a skillet over medium-high heat. Add 2 heaping tablespoons of batter, spreading into thin rounds. Cook 3-4 pancakes at a time. Reduce heat to medium and cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
- Serve hot with dipping sauce. These pancakes are best enjoyed fresh from the pan while still crispy.
Notes
Choosing the Right Zucchini
Medium-sized zucchini work best for Korean pancakes since they contain less water and fewer seeds than larger varieties. Look for firm, heavy zucchini with smooth, unblemished dark green skin. Regular grocery store zucchini is perfect – no specialty varieties needed. For larger zucchini, remove the seedy center before grating to prevent excess moisture. Always salt and drain grated zucchini to ensure maximum crispiness.
Smart Substitutions
Korean pancake mix (buchim garu): Replace with all-purpose flour mixed with 1 tablespoon cornstarch, or use a 50-50 mix of all-purpose and rice flour for extra crispiness.
Zucchini alternatives: Yellow squash or grated carrots work well – just remember to squeeze out excess moisture.
Chili peppers: Use jalapeños, serrano, or bell peppers based on your heat preference, or omit entirely for mild pancakes.
Egg substitute: For vegan pancakes, mix 3 tablespoons water with 1 tablespoon cornstarch.
Gochugaru: Regular red pepper flakes or cayenne powder work, using half the amount since they’re typically spicier.
Common Mistakes to Avoid
The key to perfect Korean zucchini pancakes lies in moisture control. Salt your shredded zucchini and drain for at least 15 minutes, then squeeze out as much liquid as possible to prevent soggy results. Keep pancakes thin (about 1/4 inch) to ensure even cooking and crispy texture. Heat your oil properly – it should shimmer but not smoke before adding batter. Wait until edges are golden brown before flipping, and add fresh oil between batches for consistent crispiness.
Recipe Details
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Total Time: 25-35 minutes
Difficulty: Easy
Serves: 4 as a side dish
Ingredients
For the pancakes:
- 1 medium zucchini (about 8 oz)
- 1/2 tsp salt
- 1/4 medium sweet onion, thinly sliced
- 2 green or red chili peppers, thinly sliced (optional)
- 1/2 cup Korean pancake mix (buchim garu) or all-purpose flour
- 1 large egg (optional for vegan)
- Vegetable oil for frying
For the dipping sauce:
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tbsp water
- 1/2 tsp sugar
- Pinch ground black pepper
- Pinch Korean red chili flakes (gochugaru)
Instructions
Step 1: Prepare the Zucchini Cut zucchini into matchsticks and place in a bowl. Sprinkle with salt and let sit for 10 minutes. Squeeze out as much liquid as possible, reserving the liquid for the batter.
Step 2: Make the Batter In the bowl with reserved zucchini liquid, add Korean pancake mix and egg (or water for vegan version). Mix well without overmixing. Incorporate squeezed zucchini, onion, and chili peppers. Add 2-3 tablespoons water if batter is too stiff.
Step 3: Cook the Pancakes Heat 2 tablespoons oil in a skillet over medium-high heat. Add 2 heaping tablespoons of batter, spreading into thin rounds. Cook 3-4 pancakes at a time. Reduce heat to medium and cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
Step 4: Serve Serve hot with dipping sauce. These Korean zucchini pancakes are best enjoyed fresh from the pan while still crispy.
Serving Suggestions
Korean zucchini pancakes (hobak jeon) make an excellent appetizer or side dish in Korean meal spreads. Serve alongside steamed rice and kimchi for a simple satisfying meal, or pair with other Korean side dishes like seasoned spinach, bean sprouts, or marinated cucumbers. They complement Korean BBQ meats perfectly or make a great addition to kimchi stew (kimchi jjigae).
Storage Tips
These pancakes are best enjoyed immediately while crispy. Store leftovers in an airtight container in the refrigerator for up to 2 days. To restore crispiness, heat in a dry skillet over medium heat for 1-2 minutes per side. The batter can be prepared a few hours ahead and refrigerated, and the dipping sauce keeps in the fridge for up to a week.
Estimated Nutrition (per serving):
- Calories: 75-90
- Protein: 2-3g
- Fat: 4-5g
- Carbohydrates: 10-12g
More Zucchini Inspirations
Expand your zucchini repertoire with these favorites:
- The Ultimate Oat Flour Zucchini Bread Recipe: Healthy, Moist & Delicious
- Zucchini Pancake Recipe: Fluffy Green Pancakes in 15 Minutes
- Easy Lemon Zucchini Bread Recipe: Moist, Citrusy, and Irresistible
- The Ultimate Zucchini Breadwich: A Revolutionary Low-Carb Sandwich