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hobakjeon (squash pancake--korean)

(1 rating)
Recipe by
MaryAnn Miller
Volant, PA

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.)

(1 rating)
yield serving(s)
prep time 30 Min
cook time 5 Min

Ingredients For hobakjeon (squash pancake--korean)

  • 3 c
    julienned zucchini (i sometimes grate mine)
  • 1 c
  • 1 c
  • 1 tsp
  • 4 Tbsp
    oil for needed

How To Make hobakjeon (squash pancake--korean)

  • 1
    Combine zucchini, water, flour and salt in bowl.
  • 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.
  • 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.
  • 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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