Step-by-Step Guide to Prepare Ultimate Hobak Buchim (Zucchini Pancakes)

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hobak buchim (zucchini pancakes). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Hobak Buchim (Zucchini Pancakes) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Hobak Buchim (Zucchini Pancakes) is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Take 1 medium zucchini about 8 ounces
3. Prepare 1/2 teaspoon salt
4. Get 1/4 medium onion thinly sliced
5. Make ready 2 green hot chili peppers thinly sliced
6. Prepare 1/2 cup buchim garu (Korean savory pancake mix)
7. Make ready 1 large egg
8. Take vegetable or canola oil for frying
9. Prepare Dipping Sauce:
10. Make ready 1 tablespoon soy sauce
11. Take 1 teaspoon vinegar
12. Take 1 tablespoon water
13. Get 1/2 teaspoon sugar
14. Prepare pinch black pepper
15. Get pinch gochugaru (Korean red chili pepper flakes)

Instructions 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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