Korean Hobak Jeon (Zucchini Pancakes/Fritters)

Name: Korean Hobak Jeon (Zucchini Pancakes/Fritters)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large hobak (zucchini), julienned or cut into matchstick pieces; 1 carrot, peeled and grated; 1/2 cup all-purpose flour; 1/2 cup buchim garu, Korean Pancake Mix (if unavailable use all flour); 1 cup water; 2 tbsp olive or vegetable oil; For Dipping Sauce:; 2 tbsp light soy sauce; 1 tsp apple cider vinegar (regular vinegar okay); 1/2 tsp sugar; sprinkle gochugaru (red pepper flakes); green onion, thin slices; sprinkle toasted sesame seeds

Servings: persons

1 large hobak (zucchini), julienned or cut into matchstick pieces
1 carrot, peeled and grated
1/2 cup all-purpose flour
1/2 cup buchim garu, Korean Pancake Mix (if unavailable use all flour)
1 cup water
2 tbsp olive or vegetable oil
For Dipping Sauce:
2 tbsp light soy sauce
1 tsp apple cider vinegar (regular vinegar okay)
1/2 tsp sugar
sprinkle gochugaru (red pepper flakes)
green onion, thin slices
sprinkle toasted sesame seeds

1
Wash and then cut zucchini into matchstick pieces (see pics above). Peel and julienne carrots or grate for smaller pieces. Set aside in a large mixing bowl.
2
Combine ingredients (minus the dipping sauce) together in the mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter, so adjust the amount of flour and water accordingly.
3
Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned.
4
Meanwhile, mix the ingredients for the dipping sauce and set aside. Sliced/diced green onions, onions, green or red peppers are common ingredients for the dipping sauce.
5
Transfer to a paper-lined plate to remove excess oil and let cool for a few minutes. Plate whole or cut pancakes into desired pieces with the dipping sauce. Enjoy
6
*Like with many Korean pancakes, be sure to use a generous amount of oil when frying, the pancakes don't stick to the pan and allows even cooking. There is nothing worse than torn/ripped pancakes unless the recipe calls for it.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large hobak (zucchini), julienned or cut into matchstick pieces, 1 carrot, peeled and grated, 1/2 cup all-purpose flour, 1/2 cup buchim garu, Korean Pancake Mix (if unavailable use all flour), and more.

Yes, Korean Hobak Jeon (Zucchini Pancakes/Fritters) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!