korean zucchini pancakes

Korean Zucchini Pancakes<br>(Aehobak Jeon)

zucchini

Kosher salt,

red chili (optional),

all-purpose flour,

eggs

Slice the zucchini about 1/4 inch thick. Place the zucchini pieces on a plate and season both sides with salt to taste. After 5 minutes, gently pat dry with paper towels.

Thinly slice the red chili (if using).

Take out two trays and add some flour and beaten eggs. Dredge the zucchini pieces in flour and coat them with the egg wash.

In a non-stick pan, add a splash of oil and wipe off the excess oil with paper towel. Place it over medium-low and add the zucchini one by one.

Once the bottom turns golden brown, put some chilies (if using) on top. Flip and cook the other side. Once they are golden brown on both sides, drain them on paper towels. Serve with hot rice and other side dishes. Enjoy~!

These crispy Korean zucchini pancakes (hobakchae jeon) are light, crunchy, and packed with savory flavor. Perfect as a snack, appetizer, or side dish!

Crispy Korean Zucchini Pancakes (Hobakchae Jeon)

150 g zucchini (~200 grams (5.3 to 7.1 oz))

45 g carrot ((1.6 oz))

shrimp

Korean pancake mix

green chili (or red chili (optional,

Prep the vegetables: Julienne the zucchini and carrot and place them in a mixing bowl. Sprinkle with the salt and toss to coat evenly. Let them sit for about 10 minutes. This light salting softens the vegetables and draws out just enough moisture to help bind the batter naturally – no extra water needed.

Prepare the seafood: While the vegetables rest, dry-toast the dried shrimp in a pan over medium to medium-low heat for 1-2 minutes. This removes any fishiness and intensifies their nutty, savory aroma. Once fragrant, transfer to a cutting board and finely chop. (If using fresh shrimp, squid, rockfish, or mussels instead, simply chop them into small, fine pieces – no pre-cooking needed.)

Mix the batter: Add the chopped shrimp (or your seafood of choice) and the pancake mix to the salted vegetables. Stir until everything is evenly coated. The moisture from the salted vegetables is enough to bring the mix together, but the batter will look drier and chunkier than typical Korean pancakes with a pourable, liquid batter.

Cook the pancakes: Heat a generous layer of oil in a pan over medium-high heat. Scoop a spoonful of the mixture into the pan and gently flatten it into a small round pancake. Cook for 2-3 minutes per side, or until golden brown and crisp. Add more oil between batches as needed to prevent sticking and maintain crispiness. Serve immediately and enjoy.

Hey! Thanks for the recipe~ I’ll definitely give it a try 😁🤤 I’ve got a question about dried shrimp - I usually avoid anything with seafood when I cook, just because I don’t know much about it. I’m not sure what product to buy, and not all websites explain clearly what they’re selling 😅 Maybe it’s a silly question, but… I found small dried shrimp from a brand called JEFI (from China). If I understood right, the tiny shrimp you mentioned in the recipe are the whole little shrimp, shells and all?

Super tasty - looking for tips for crispiness! Love these and have varied recipe to add onion/green onion as well. Both ways, I am finding that pancakes aren't crispy even though frying thin pancakes and in hot pan. Do you have any ideas about what else I might be doing wrong?

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Top 2 korean zucchini pancakes recipes from across the web

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Korean Zucchini Pancakes<br>(Aehoba...

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The most viewed korean zucchini pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine