Simple Way to Prepare Speedy Hobak Buchim (Zucchini Pancakes)

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Award-winning Hobak Buchim (Zucchini Pancakes). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Hobak Buchim (Zucchini Pancakes), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hobak Buchim (Zucchini Pancakes) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Hobak Buchim (Zucchini Pancakes) using 15 ingredients and 3 steps. Here is how you can achieve it.

It was my off day from work!🤗 So I decided to make a healthy snack for my family. Because we love Korean food, I made a Zucchini pancake. It’s really tasty, especially when you dip it with the sauce!😍😋 Full Video👉👉👉 https://youtu.be/OXb8RAJ-XkM

Ingredients and spices that need to be Take to make Hobak Buchim (Zucchini Pancakes):

1. Pancake batter:
2. 1 medium zucchini about 8 ounces
3. 1/2 teaspoon salt
4. 1/4 medium onion thinly sliced
5. 2 green hot chili peppers thinly sliced
6. 1/2 cup buchim garu (Korean savory pancake mix)
7. 1 large egg
8. vegetable or canola oil for frying
9. Dipping Sauce:
10. 1 tablespoon soy sauce
11. 1 teaspoon vinegar
12. 1 tablespoon water
13. 1/2 teaspoon sugar
14. pinch black pepper
15. pinch gochugaru (Korean red chili pepper flakes)

Instructions to make to make Hobak Buchim (Zucchini Pancakes)

1. 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.
2. 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).
3. 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.

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