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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Korean Crispy Zucchini Pancakes (Hobak buchimgae) Recipe

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This recipe for Korean Crispy Zucchini Pancakes (Hobak buchimgae), by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hunter Kim, Hospitality & Tourism Management


1 large Korean Zucchini (Hobahk) or 2 small Italian zucchini
1/2 onion
2-3 Green Chili Peppers (optional)
1/3 Cup all purpose flour
3 Tbsp Korean Tempura Mix
6 Tbsp water
1 tsp Sea Salt (for flash pickling)
1/3 cup vegetable oil
For the sauce
2 Tbsp soy sauce
1 Tbsp vinegar
dash of red pepper powder (optional)

Cut Zucchini into in slices & then into match sticks. 1 zucchini should make about 2 cups
Sprinkle some sea salt (about 1 tsp per 2 C) on the zucchini and toss them. Make sure the salt is evenly distributed throughout. Leave them salted for 5-7 min
Gently squeeze out excess water from the zucchini sticks.
In a large bowl, add the zucchini sticks and then flour, water and tempura mix. Mix with your hands gently until fully mixed. The consistency should be like pancake batter or drinkable yogurt. The amount of batter should not be more than the vegetable.
On medium high, heat a non-stick frying pan or cast iron pan with about 1 ~ 2 T of oil. You can make one large pancake but also make several smaller pancakes.
Fry until the edges become brown. 3 min or so on each side but results will vary.
Turn it over when the bottom side edges become golden brown.
Add more oil (1T or more) after turning it over.
When both sides have browned, move it to a cutting board and cut the buchimgae into bite size pieces. Best served hot with some soy sauce + vinegar sauce mixture.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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