Crispy Korean Zucchini Pancakes (Hobakchae Jeon)
These crispy Korean zucchini pancakes (hobakchae jeon) are light, crunchy, and packed with savory flavor. Perfect as a snack, appetizer, or side dish!
Ingredients
- 5.29 ozzucchini (~200g (5.3 to 7.1 oz))
- 1.59 ozcarrot ((1.6 oz))
- 0.25 tspfine salt ((a scant 1/4 tsp – fill your 1/4 tsp measure but leave it just slightly underfilled))
- 3 tbspdried shrimp ((or substitute: 85 g / 3 oz fresh shrimp, squid, rockfish, or mussels))
- 0.25 cupKorean pancake mix
- 0.5green chili (or red chili (, for a spicy kick)), optional
Instructions
- 1
Mix the batter: Add the chopped shrimp (or your seafood of choice) and the pancake mix to the salted vegetables. Stir until everything is evenly coated. The moisture from the salted vegetables is enough to bring the mix together, but the batter will look drier and chunkier than typical Korean pancakes with a pourable, liquid batter.
- 2
Prep the vegetables: Julienne the zucchini and carrot and place them in a mixing bowl. Sprinkle with the salt and toss to coat evenly. Let them sit for about 10 minutes. This light salting softens the vegetables and draws out just enough moisture to help bind the batter naturally – no extra water needed.
- 3
Prepare the seafood: While the vegetables rest, dry-toast the dried shrimp in a pan over medium to medium-low heat for 1-2 minutes. This removes any fishiness and intensifies their nutty, savory aroma. Once fragrant, transfer to a cutting board and finely chop. (If using fresh shrimp, squid, rockfish, or mussels instead, simply chop them into small, fine pieces – no pre-cooking needed.)
- 4
Cook the pancakes: Heat a generous layer of oil in a pan over medium-high heat. Scoop a spoonful of the mixture into the pan and gently flatten it into a small round pancake. Cook for 2-3 minutes per side, or until golden brown and crisp. Add more oil between batches as needed to prevent sticking and maintain crispiness. Serve immediately and enjoy.