hobakjeon – korean zucchini pancake

Today I am sharing a quick recipe. A fantastic recipe if you have kids who are not too fond of vegetables.

  

It is a delicious Korean pancake that is full of zucchini. If my fussy-pot 4-year-old eats this, then you should have no problem getting your kids to eat this too!

Here’s how to make the pancakes.

Grate the zucchini. If you have kids who are anti-anything green on their plates, you can always peel off the skin before grating the zucchini.

Sprinkle the salt on the zucchini. Mix well and set aside for about 10-15 minutes.

At the end of this time, squeeze the water out of the zucchini. You do not have to squeeze the hell out of it. Just enough so that most of the water has been squeezed out.

 

In a bowl, mix pancake mix with cold water. Whisk to mix, and make sure there are no lumps.

Add the zucchini to the mixture and stir until everything is well-combined.

 

 In a hot skillet, add olive oil. Once hot, add the pancake mix with the zucchini all at once. Using a spatula, gently spread the mixture to the edges.

Leave the pancake to cook on medium heat until the edges turn brown.

Carefully flip the pancake and continue cooking until both sides are brown. I like the edges of my pancakes to be darker and crispy.

 

Once cooked, transfer the pancake onto a wire rack to cool a little and make a dipping sauce to serve with the pancake.

I really love Korean pancakes.

They are crispy and savory and really delicious, especially when eaten with the dipping sauce that is slightly tart, slight salty and slightly spicy.

What’s not to like?

Hobakjeon | Korean Zucchini Pancake
Write a review
Print
For the pancake
  1. 100g Pancake premix
  2. 170g cold water
  3. 1/2 zucchini, shredded
  4. 1/2 teaspoon salt
For the dipping sauce
  1. 2 tablespoon light soy sauce
  2. 1 tablespoon vinegar - I used rice wine vinegar
  3. 1 teaspoon sesame oil
  4. 1 teaspoon honey (or sugar)
  5. 1 large chili, sliced
  6. 1 small bunch spring onion, sliced
  7. 1/4 teaspoon toasted sesame seeds
For the Korean Pancake Batter
  1. 2 cups plain flour
  2. 2 eggs
  3. 3 tsp potato starch
  4. 1/2 tsp salt
  5. 1/4 tsp pepper
  6. 1 1/2 cups cold water
Instructions
  1. Grate the zucchini. If you have kids who are anti-anything green on their plates, you can always peel off the skin before grating the zucchini.
  2. Sprinkle the salt on the zucchini. Mix well and set aside for about 10-15 minutes.
  3. At the end of this time, squeeze the water out of the zucchini. You do not have to squeeze the hell out of it. Just enough so that most of the water has been squeezed out.
  4. In a bowl, mix pancake mix with cold water. Whisk to mix, and make sure there are no lumps.
  5. Add the zucchini to the mixture and stir until everything is well-combined.
  6. In a hot skillet, add olive oil. Once hot, add the pancake mix with the zucchini all at once. Using a spatula, gently spread the mixture to the edges.
  7. Leave the pancake to cook on medium heat until the edges turn brown.
  8. Carefully flip the pancake and continue cooking until both sides are brown.
  9. Once cooked, transfer the pancake onto a wire rack to cool a little and make a dipping sauce to serve with the pancake.
  10. To make the dipping sauce, whisk all the ingredients together in a small bowl.
Notes
  1. can also make your own pancake batter by using the recipe below.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

The very fantastic folks at Tovolo would like to give away a set each of the Tovolo Star Pop molds and the Groovy Pop Molds with 2 readers of The Domestic Goddess Wannabe! To participate in the giveaway, click on the pictures below!