Crispy Zucchini Pancake (Hobakjeon)
Super Simple and Delicious Zucchini Pancake Recipe Using Seasonal Zucchini
Here’s a perfect recipe for a warm and tasty Korean pancake (jeon) when you’re craving one on a rainy day! Dried shrimp, ground in the batter, adds a deep umami flavor, and the pancake boasts a delightful texture that’s crispy on the outside and tender on the inside. The preparation is simple, making it easy even for beginner cooks. Remembering fond memories of the pajeon alley near Hoegi Station with my partner, let’s enjoy a delicious and simple zucchini pancake at home today!
Pancake Ingredients
- 1 Zucchini
- 1.5 handfuls Dried Shrimp (approx. 1/2 cup)
- A little Green Onion
- 1/2 tsp Salt
- 1 cup Pancake Mix (or all-purpose flour)
- 1 cup Water
- Generous amount of Cooking Oil
- Soy-Vinegar Dipping Sauce (for serving)
Cooking Instructions
Step 1
Prepare the dried shrimp. You’ll need about 1.5 handfuls, or roughly 1/2 cup if you have a measuring cup. Dried shrimp will add a deep savory flavor to your pancake.
Step 2
Grind the dried shrimp using a blender or food processor. If you don’t have a blender, you can use a mini chopper (like a turbo chopper) or finely chop them with a knife. It’s recommended to chop them coarsely rather than making a fine powder, to retain some texture.
Step 3
Wash the zucchini thoroughly, trim off the ends, and then julienne it into thick strips. Slicing them too thinly can cause them to break apart easily, so aim for about 0.5 cm thickness. (This recipe makes one pancake.)
Step 4
Add 1/2 teaspoon of salt to the thick zucchini strips and gently toss them. Let them sit for about 5 minutes to lightly salt. This process draws out moisture from the zucchini, contributing to a crispier pancake.
Step 5
In a large bowl, whisk together 1 cup of pancake mix and 1 cup of water until smooth. Add the ground dried shrimp and the lightly salted zucchini to the batter and mix well. Adjust the consistency if needed; it shouldn’t be too watery.
Step 6
Finely chopped green onions can be added to the batter for extra color and flavor. If you’re not a fan of green onions, you can omit them.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Plenty of oil is key to achieving a golden-brown and crispy pancake.
Step 8
Pour one ladleful of the zucchini batter onto the hot pan and spread it out thinly and evenly. You’ll start to smell the delicious aroma of the dried shrimp!
Step 9
Fry the pancake, flipping it over, until it’s golden brown and crispy on both sides. Once one side is cooked, flip it and cook the other side the same way. This is a simple and delicious zucchini pancake, perfect for any occasion! Enjoy it warm with the soy-vinegar dipping sauce.
