AI-generated imageHobak Buchim: Matchstick Zucchini Pancakes (6–8 Small Pancakes)
A Korean savory pancake made from salted matchstick zucchini and a light pancake batter; distinct from egg-coated zucchini rounds.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse and cut the zucchini into thin matchsticks. Thinly slice the onion and optional chilies.
- 02
Salt the zucchini with 1/2 tsp salt for about 10 minutes. Squeeze out the liquid and save it for the batter.
- 03
Whisk the egg and 1/2 cup pancake mix into the reserved zucchini liquid. Fold in zucchini, onion and chili. Add water by the tablespoon only if too stiff.
- 04
Heat oil in a pan over medium heat. Spoon about 2 heaping tbsp batter per small pancake and spread thinly, without crowding the pan.
- 05
Flip when the underside is golden and the edges set; cook the other side until golden. Keep each pancake thin and fully cook the egg-flour batter. Repeat.
- 06
Mix 1 tbsp soy sauce, 1 tsp vinegar, 1 tbsp water and 1/2 tsp sugar into a dipping sauce. Serve with the warm pancakes.
Helpful source links
Before you cook
Allergens: wheat, egg, soy. Check mix and soy-sauce labels. Never taste raw egg/flour batter; cook the centers thoroughly and refrigerate leftovers within two hours.
Allergens: 밀(부침가루 제품의 wheat), 달걀(egg), 대두(soy sauce)
Image & source credits
AI-generated image.
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