hobakjeon (squash pancake--korean)

Name: Hobakjeon (squash pancake--Korean)
Prep time: 30 min
Cook time: 5 min
Ingredients: 3 cup(s) julienned zucchini (i sometimes grate mine); 1 cup(s) flour; 1 cup(s) water; 1 teaspoon(s) salt; 4 tablespoon(s) oil for frying....as needed

(1 RATING)

26 Pinches

MaryAnn Miller

Volant, PA

Updated on Mar 28, 2012

This is a verstile recipe. I have added Old Bay Seasoning for a crabcake flavor. (I took this off a site on the internet but didn't remember which one.)

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prep time 30 Min

cook time 5 Min

method ---

yield depends on the size that is made

Ingredients

3 cups julienned zucchini (i sometimes grate mine)
1 cup flour
1 cup water
1 teaspoon salt
4 tablespoons oil for frying....as needed

How To Make hobakjeon (squash pancake--korean)

Step 1

Combine zucchini, water, flour and salt in bowl.

Step 2

Heat 2 Tbsp. oil on high (medium) heat. Roll and tilt pan to ensure oil is coating the bottom of pan. Spread succhini mixture evenly into the pan with a spoon.
Step 3

Fry for a few minutes and peak underneath the pancake making sure it is browning. Using a pancake turner flip over to cook the other side to desired crispness. Make sure there is oil enough in pan when flipping.
Step 4

Remove to plate. Salt and pepper to taste. I like to serve with sour cream. You can add just any seasoning you like. It can also be made into a dessert with different additions. Make several small ones to serve individually.
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