Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, hobak buchim (zucchini pancakes). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
All you need about what is zucchini. Information about what is zucchini These Korean savory pancakes, called hobak buchim (호박부침) or buchimgae (부침개), are quick and easy to make and so delicious with summer zucchini! Perfect as a snack, an appetizer, or a light meal!
Hobak Buchim (Zucchini Pancakes) is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Hobak Buchim (Zucchini Pancakes) is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have hobak buchim (zucchini pancakes) using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Hobak Buchim (Zucchini Pancakes):
- Make ready Pancake batter:
- Prepare 1 medium zucchini about 8 ounces
- Prepare 1/2 teaspoon salt
- Make ready 1/4 medium onion thinly sliced
- Prepare 2 green hot chili peppers thinly sliced
- Make ready 1/2 cup buchim garu (Korean savory pancake mix)
- Make ready 1 large egg
- Take vegetable or canola oil for frying
- Get Dipping Sauce:
- Make ready 1 tablespoon soy sauce
- Get 1 teaspoon vinegar
- Take 1 tablespoon water
- Prepare 1/2 teaspoon sugar
- Take pinch black pepper
- Take pinch gochugaru (Korean red chili pepper flakes)
What's your favorite things to make with summer's bountiful zucchinis? These Korean savory pancakes, called hobak buchim (호박부침) or buchimgae (부침개), are quick and easy to make and so delicious with summer zucchini! Like pajeon and kimchijeon, hobak buchim (also called buchimgae) is a variation of savory Korean pancakes. You can make this recipe simply with zucchini, or add some other vegetables such as.
Steps to make Hobak Buchim (Zucchini Pancakes):
- Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.
- Mix the pancake mix and egg to the bowl then add with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidly after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).
- Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
To make these pancakes, start by washing the zucchini clean and drying it with a kitchen towel. Grate the zucchini using the coarse grate side of a box grater. In a large bowl, mix the grated zucchini with ¾ teaspoon of salt. Combine zucchini, carrots and salt in a colander. Using a clean dish towel, squeeze out as much moisture from zucchini and carrots as possible (this is easiest done in batches).
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