Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hobak buchim (zucchini pancakes). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Hobak Buchim (Zucchini Pancakes) is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Hobak Buchim (Zucchini Pancakes) is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have hobak buchim (zucchini pancakes) using 15 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Hobak Buchim (Zucchini Pancakes):
- Make ready Pancake batter:
- Prepare 1 medium zucchini about 8 ounces
- Prepare 1/2 teaspoon salt
- Get 1/4 medium onion thinly sliced
- Get 2 green hot chili peppers thinly sliced
- Prepare 1/2 cup buchim garu (Korean savory pancake mix)
- Get 1 large egg
- Take vegetable or canola oil for frying
- Make ready Dipping Sauce:
- Take 1 tablespoon soy sauce
- Make ready 1 teaspoon vinegar
- Make ready 1 tablespoon water
- Prepare 1/2 teaspoon sugar
- Prepare pinch black pepper
- Prepare pinch gochugaru (Korean red chili pepper flakes)
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. These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. They are easy to make and tasty too!
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.
It is not recommended to freeze these pancakes. My mom used to make them when we were kids. It was a great way to get us to eat vegetables, and it was cheap since the main ingredient grew bountifully in the garden. Find this Pin and more on Vegetable Recipes by Just One Cookbook® 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!
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