Crispy Korean Zucchini Pancakes (Hobak Jeon)
These crispy, savory Korean zucchini pancakes transform simple ingredients into a golden-brown delight perfect as a side dish or appetizer. They're easy to prepare, budget-friendly, and packed with authentic Korean flavor!
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
For best texture, always salt and squeeze the zucchini to remove excess moisture. Use Korean pancake mix for extra crispiness, or substitute with a 1:1 mix of flour and cornstarch. Vegan version: skip the egg and use a cornstarch-water slurry. Reheat leftovers in a skillet to restore crispiness.