Korean-Style Zucchini Pancakes (Hobak Buchim)

Name: Korean-Style Zucchini Pancakes (Hobak Buchim)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Korean
Ingredients: 2 small zucchinis; 1/2 tsp salt; 3/4 cup all purpose flour; 3/4 cup water; 1 tbsp sesame oil; 1 tbsp cooking oil

4 steps

Prep:10minCook:10min

These crispy and tasty zucchini pancakes are easy to make and use minimal ingredients.

Updated at: Mon, 09 Dec 2024 08:52:06 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories313.8 kcal (16%)

Total Fat14.7 g (21%)

Carbs40.1 g (15%)

Sugars3.6 g (4%)

Protein6.5 g (13%)

Sodium593.5 mg (30%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2zucchinis

small

½ tspsalt

¾ cupall purpose flour

¾ cupwater

1 Tbspsesame oil

1 Tbspcooking oil

Instructions

Step 1

Cut zucchini into small, matchstick thin slices. Transfer to a bowl and sprinkle with salt. Let sit for 15 minutes, then transfer to a clean kitchen towel and gently squeeze the excess moisture out of the zucchini.

Step 2

Transfer the zucchini into a clean bowl and add flour, water and sesame oil. Use a large spoon or spatula to gently fold the mixture until well combined.

Step 3

In a pan over medium heat, add canola oil. Once hot, add half of the batter and use a spatula to form into a flat pancake. Cook until crispy on one side, about 3-4 minutes, then flip. Continue to cook until both sides are crispy.

Step 4

Transfer to a plate and enjoy with a dipping sauce as a side dish or snack.

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