Korean cuisine is characterized by its balanced flavor and unique texture. One popular dish is Hobakchae Jeon, which we might call “Korean Zucchini Pancakes.” These pancakes are light, crispy, and full of umami flavor. The depth from dried shrimp and the softness of zucchini combine to create a wonderful combination that will be a delightful treat once you’ve tried it. This recipe makes a perfect side dish for breakfast, a light lunch, or a special occasion.
What is Hobakchae Jeon?
Hobakchae Jeon is a special version of the traditional Korean pancake dish hobak jeon. “Hobak” means zucchini, and “chae” means to shred or finely chop. Therefore, hobakchae jeon is a dish in which zucchini is cut into thin strips, coated in a light batter, and then pan-fried until golden.
This dish differs from hobak jeon in that thick round pieces of zucchini are used, whereas hobakchae jeon uses julienned pieces, resulting in a flaky and crispy texture. This lightness and crispy coating are what make it unique.
Why Make This Recipe?
This recipe is simple, delicious, and incredibly quick. The ingredients used are also easily found at home.
- Every bite offers the crunch and tender flavor of zucchini.
- Ready in just minutes – a perfect choice for busy days.
- The umami flavor of shrimp or other seafood makes it extra special.
- Can be served as a snack, lunch, or party appetizer.
Key Ingredients and Their Importance
1. Korean Pancake Mix (Buchimgaru)
This mix is different from ordinary flour. It already contains cornstarch, spices, and mild flavors, resulting in pancakes that are crispy on the outside and soft on the inside. If this mix is not available, you can make a substitute by adding a little cornstarch, garlic powder, onion powder, and salt to ordinary flour.
2. Dried Shrimp (Geon Saeu)
Korean dried shrimp are small in size but have a very deep and aromatic flavor. Lightly toasting them brings out their nutty and savory flavor. If shrimp is not available, you can also use fresh prawns, squid, rockfish, or mussels.
List of Required Ingredients
- Zucchini – 150 to 200 grams
- Carrots – 45 grams
- Fine salt – 1/4 teaspoon
- Dried shrimp – 3 tablespoons (or 85 grams of fresh seafood)
- Korean pancake mix – 1/4 cup (or homemade alternative)
- Green or red pepper – halved (optional)
How to Make Crispy Korean Zucchini Pancakes
1. Vegetable Preparation
Cut the zucchini and carrots into julienne strips. Place them in a bowl, sprinkle with a little salt, and let them rest for 10 minutes. This step is important because a little salt draws out some of the moisture from the vegetables, allowing the batter to bind naturally, eliminating the need to add water.
2. Prepare the Shrimp
Toast the dried shrimp in a pan over low heat for 1-2 minutes to remove the fishy smell and bring out the nutty flavor. Then, finely chop them. If you’re using fresh shrimp or other seafood, simply chop them finely; no cooking is necessary.
3. Prepare the Batter
Now, add the chopped shrimp and pancake mix to the bowl of vegetables. Mix well to combine. Keep in mind that the batter won’t be as thin as traditional pancake batter; it will be a little dry and crumbly.
4. Fry the Pancakes
Heat some oil in a non-stick pan. Pour a spoonful of the mixture into the pan and spread it gently to form a round shape. Bake for 2-3 minutes on each side, until golden and crisp. If needed, add a little more oil in between to ensure each batch is equally crisp.
Some Important Tips for Success
- Salt Balance: Lightly salt the vegetables and don’t wash or squeeze them. This moisture binds the batter.
- Oil Temperature: The oil should be hot enough so that the vegetables sizzle as soon as they are added and turn golden on the outside.
- Maintain Shape: Gently shape the pancakes while frying, don’t press too hard.
- Flipping Technique: If you’re comfortable, you can flip the pancakes by lightly shaking the pan. Otherwise, carefully flip them with two spatulas.
- Serve Hot: These pancakes are best when served immediately.
What to Serve with
- Serve it with Korean BBQ dishes like Galbi or Bulgogi.
- It also goes great with steamed rice.
- If you’d like, serve it with traditional Korean pancake dipping sauce.
- And if you want to give the experience a true Korean twist, a glass of cold Makgeolli (Korean rice wine) would be perfect.
Storage and Reheating Tips
Although these pancakes are best freshly fried, any leftovers can be stored in an airtight container in the refrigerator for 1–2 days.
Therefore, reheating it on the pan is the best option.
Conclusion: Enjoy Korean Flavors at Home
Hobakchae Jeon isn’t just a simple pancake, but rather embodies the beauty of Korean cooking—where simplicity and flavor go hand in hand. The depth of the dried shrimp used, the tenderness of the zucchini, and the golden crunch make it a dish everyone will love.
If you’re looking to try Korean food, this recipe is a great starting point—simple, delicious, and absolutely unique.
