Hi, I’m Clara. Today, I’m gonna show you how to make hobak buchim (zucchini pancakes) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Hobak Buchim (Zucchini Pancakes) Recipe
Hobak Buchim (Zucchini Pancakes) is one of the most popular of current trending meals on earth. It is appreciated 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’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook hobak buchim (zucchini pancakes) using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Hobak Buchim (Zucchini Pancakes):
- Make ready Pancake batter:
- Make ready 1 medium zucchini about 8 ounces
- Take 1/2 teaspoon salt
- Take 1/4 medium onion thinly sliced
- Get 2 green hot chili peppers thinly sliced
- Make ready 1/2 cup buchim garu (Korean savory pancake mix)
- Take 1 large egg
- Prepare vegetable or canola oil for frying
- Get Dipping Sauce:
- Prepare 1 tablespoon soy sauce
- Make ready 1 teaspoon vinegar
- Get 1 tablespoon water
- Take 1/2 teaspoon sugar
- Prepare pinch black pepper
- Make ready pinch gochugaru (Korean red chili pepper flakes)
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.
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