Hobak Jeon is a Korean-style zucchini pancake that is served as a lightly sweet and lightly savory appetizer, side dish, or snack.
Hobak Jeon is one of the ways we enjoy zucchini. Aside from adding it in soups like soondubu or doenjang jjigae, we also like to pan-fry it for a lightly but sweet and savory side dish. These are even more delicious when zucchini are in season because they are extra sweet!
One of the quick side dishes our little family loves to have is jeon or Korean pancake. Jeon is essentially pan-fried battered food and it can be made in two ways: One is vegetables are sliced and coated with starch and egg, then pan-fried to make individual pieces of pancake. The other is to julienne vegetables, place them in an egg and starch batter, and then pan fry them to make one big pancake.
Here I’ll be sharing how to make a big zucchini pancake that you and your family will surely enjoy!
Ingredients of Korean Zucchini Pancakes
Disclaimer: I get a small commission at no additional cost to you when you make a qualified purchase under the affiliate links.
- Zucchini – In Korea, we often use Ae Hobak. This is more tender and sweeter than the regular zucchini, however, it isn’t always available here in the US. Regular zucchini are okay to use, simply choose one that is a bit slender and tender so it’s easy to prepare and cook.
- Egg – The main binder of the pancake
- Salt and Pepper – To taste
- Potato Starch – Also stands as a binder, and adds a bit of crunch to the pancake. You can add more if you want the pancake to be crispier.
Hobak Jeon Dipping Sauce
- Soy Sauce
- Sweet Vinegar
- Plum Extract
- Sesame Oil
- Sesame Seeds
- Gochugaru
- Scallions
Since the pancake is lightly seasoned, it is perfect for dipping in this savory and slightly spicy sauce!
How to Make Hobak Jeon?
First, slice the zucchini in circles and lay it flat overlappingly so you can chop it into strips.
Place the zucchini strips in a bowl, add egg and potato starch, then season with salt and pepper. Mix this thoroughly until all strips are covered in batter.
Put a bit of oil in your nonstick pan and heat it up. Once heated, place the battered zucchini and spread it out evenly.
Let this cook for 3-5 minutes until the bottom is golden brown. Flip the pancake and cook the other side for another 3-5 minutes until it is golden brown as well. Use a big spatula as needed!
Make the sauce by combining soy sauce, sweet vinegar, plum extract, sesame oil, sesame seeds, gochugaru, and scallions. Serve this with the freshly cooked pancake and enjoy!
Tips to make Hobak Jeon successfully:
- Use a nonstick pan to make it easier to flip the pancake. Aside from checking the bottom, you can also swirl it around the pan and see if the pancake is not sticking anymore—this indicates that it is ready to be flipped.
- Do not cook the zucchini pancakes for longer than 5 minutes on each side because they might turn soggy from the water content of the zucchini.
- Watch out for white smoke as you fry the pancakes, this means it is starting to brown or burn. Keep an eye on it and flip as needed.
- Feel free to cover your pan to ensure that the pancake is cooked thoroughly.
- You can opt to make individual pancakes by cooking the batter in smaller portions.
Serving Korean Zucchini Pancake
Hobak Jeon is often served during special occasions like Korean Thanksgiving alongside Galbi Tang or Dwaeji Galbi. But since it’s easy to make, it can also be a great addition that will complement any savory dishes on your family’s daily meal. This is a tasty way for your kids to enjoy veggies!
Other Korean pancakes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Zucchini Pancake (Hobak Jeon)
Equipment
- Nonstick Pan
Ingredients
- 1 pc Zucchini Chopped into strips
- 1 pc Egg
- Salt To taste
- Pepper To taste
- 1 tbsp Potato Starch
Hobak Jeon Dipping Sauce
- 3 tbsp Soy Sauce
- 1 tbsp Sweet Vinegar
- 1 tbsp Plum Extract
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- 1 tbsp Gochugaru
- Scallions Chopped
Instructions
- Prepare the zucchini by chopping them into strips.
- Place the zucchini in a bowl, add egg and potato starch, then season with salt and pepper.
- Mix until all strips are coated by the egg and starch
- In a pan, on medium-high heat, add oil. Once the pan is hot, place the battered zucchini and spread it out evenly.
- Let it cook for about 5 minutes. Check the bottom and if it’s already golden brown, flip, and cook the other side for another 5 minutes.
- Make a dipping sauce by combining soy sauce, sweet vinegar, plum extract, sesame oil, sesame seeds, gochugaru, and scallions.
- Serve the pancake hot together with the dipping sauce, and enjoy!
Leave a Reply