Hobakjeon (squash pancake--Korean)

Hobakjeon (squash Pancake--korean) Recipe

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MaryAnn Miller


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 vote
depends on the size that is made
30 Min
5 Min


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

How to Make Hobakjeon (squash pancake--Korean)


  • 1Combine zucchini, water, flour and salt in bowl.
  • 2Heat 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.
  • 3Fry 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.
  • 4Remove 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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About Hobakjeon (squash pancake--Korean)

Course/Dish: Vegetables
Other Tag: Quick & Easy
Hashtag: #zucchini

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