Hobak-jeon (Korean Zucchini Pancakes)
Hobak-jeon is a light Korean pancake made by shredding zucchini, seasoning it with salt, and coating it in flour alone — no water added. The zucchini releases its own moisture after salting, which binds the batter so the pancakes turn golden outside and stay tender inside. Served with a soy-vinegar dipping sauce, they're perfect for a holiday table or an everyday side dish.
Ingredients
Ingredients
- Korean zucchini1
- Salt1/3 tsp
- FlourAs needed
- Cooking oilAs needed
Directions
- 1
Shred the zucchini. Mix in 1/3 teaspoon of salt and let it sit for about 5 minutes until the zucchini releases its moisture.
- 2
Gradually add flour and mix into a batter. Do not add any water.
- 3
Heat cooking oil in a pan and drop in bite-sized portions of the batter.
- 4
Fry until golden on both sides.
Tips
Adding a little dried shrimp powder to the batter brings out an extra savory depth.