Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, hobak buchim (zucchini pancakes). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really 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 favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Hobak Buchim (Zucchini Pancakes) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have hobak buchim (zucchini pancakes) using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Hobak Buchim (Zucchini Pancakes):
- Take Pancake batter:
- Get 1 medium zucchini about 8 ounces
- Take 1/2 teaspoon salt
- Take 1/4 medium onion thinly sliced
- Take 2 green hot chili peppers thinly sliced
- Take 1/2 cup buchim garu (Korean savory pancake mix)
- Make ready 1 large egg
- Prepare vegetable or canola oil for frying
- Get Dipping Sauce:
- Make ready 1 tablespoon soy sauce
- Take 1 teaspoon vinegar
- Prepare 1 tablespoon water
- Get 1/2 teaspoon sugar
- Prepare pinch black pepper
- Take pinch gochugaru (Korean red chili pepper flakes)
Hobak buchim (zucchini pancakes) (Korean Bapsang)One of my favorite things to make with summer zucchinis is hobak buchim. 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. Learn how to make savory Korean pancakes called jeon using all of your summer produce.
Steps 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.
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. Butternut squash, flour, salt, vegetable oil, zucchini. Hobak jeon is one of them.
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