Hobak Buchim (Zucchini Pancakes)
Hobak Buchim (Zucchini Pancakes)

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hobak buchim (zucchini pancakes). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Hobak Buchim (Zucchini Pancakes) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Hobak Buchim (Zucchini Pancakes) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. 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):
  1. Take Pancake batter:
  2. Prepare medium zucchini about 8 ounces
  3. Get salt
  4. Make ready medium onion thinly sliced
  5. Get green hot chili peppers thinly sliced
  6. Make ready buchim garu (Korean savory pancake mix)
  7. Make ready large egg
  8. Take vegetable or canola oil for frying
  9. Get Dipping Sauce:
  10. Take soy sauce
  11. Take vinegar
  12. Get water
  13. Prepare sugar
  14. Take black pepper
  15. Make ready gochugaru (Korean red chili pepper flakes)
Steps to make Hobak Buchim (Zucchini Pancakes):
  1. 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.
  2. 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).
  3. 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.

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