These zucchini pancakes, known as hobak buchim (호박부침), are one of those Korean dishes that make a humble zucchini feel like a proper meal. The zucchini stays tender and lightly sweet, while the thin batter fries into golden, crisp edges.
The trick is getting the moisture right. Zucchini releases a surprising amount of water, so salting it briefly and squeezing it well gives you pancakes that hold together instead of turning soft and floppy in the skillet.
I like making several small pancakes rather than one thick one. They cook quickly, get more crispy edges, and are especially good hot from the pan with a little soy-vinegar dipping sauce.
Zucchini Pancakes (Hobak Buchim)
Thin Korean-style zucchini pancakes made with salted zucchini, sweet onion, and a light flour-cornstarch batter, pan-fried until golden and crisp. A tangy soy-vinegar dipping sauce cuts through the savory pancakes beautifully.
Prep 15 min
Cook 15 min
Cuisine Korean
Yield
4 servings
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Ingredients
Instructions
Cut the zucchini into thin matchsticks. Toss it with the salt and let it sit for about . The zucchini will soften and release quite a bit of liquid.
Squeeze the zucchini firmly over a bowl or through a clean kitchen towel, pressing out as much liquid as you reasonably can. Don't throw the liquid away yet. A little moisture is useful for the batter, but the zucchini itself should no longer look wet.
Whisk the flour and cornstarch together in a bowl. Add the beaten egg and 3 tablespoons of the reserved zucchini liquid or cold water. Stir just until combined. The batter should be thin enough to spread easily but thick enough to lightly coat the vegetables; a few small lumps are fine.
Add the squeezed zucchini and sliced onion to the batter. Toss gently until everything is evenly coated. Let the mixture sit for . If it looks unusually dry, add water 1 tablespoon at a time. Don't turn it into a thick, cakey batter—the pancakes should be vegetable-heavy.
Mix the soy sauce, rice vinegar, water, sugar, gochugaru, and black pepper in a small bowl. Set the dipping sauce aside.
Heat a large skillet over medium-high heat and add about 2 tablespoons of oil. When the oil shimmers, drop in heaping spoonfuls of the zucchini mixture and immediately spread each one into a thin round, about 3 inches wide. Keep the pancakes fairly thin so the zucchini cooks before the outside gets too dark.
Cook for about , until the bottoms are golden and the edges look crisp. You should hear a gentle sizzle around the edges. Flip once and cook for another 1 1/, adding a little more oil if the pan becomes dry.
Transfer the cooked pancakes to a plate or wire rack. Continue with the remaining batter, adding fresh oil between batches as needed. Serve hot with the soy-vinegar dipping sauce.
Notes & Variations
The drier, the better: Don't skip the squeezing step. Excess zucchini water is the main reason these pancakes turn soft or fall apart.
For extra crisp edges: Replace 1 tablespoon of the flour with another tablespoon of cornstarch and keep the pancakes thin.
Add Korean heat: Thinly sliced green or red chili peppers are excellent here. Perilla leaves (kkaennip) or garlic chives (buchu) also work beautifully.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat them in a lightly oiled skillet or toaster oven rather than the microwave so the edges crisp back up.
Nutrition (approx., per serving): Calories: 161 · Protein: 4 g · Carbs: 19 g · Fat: 8 g · Saturated fat: 1 g · Cholesterol: 47 mg · Sodium: 500 mg · Fiber: 1 g · Sugar: 2 g Estimated values based on ingredients used; actual nutrition may vary depending on the amount of oil absorbed and the soy sauce used.
FAQ
Can I make zucchini pancakes without squeezing the zucchini?
You can, but squeezing out the excess liquid is the most important step for pancakes that hold together and brown properly. Zucchini releases more water as it sits, so simply patting it with a paper towel often isn't enough. Give it a firm squeeze, then use a little of the reserved zucchini liquid to loosen the batter if needed.
Why are my zucchini pancakes falling apart?
The usual culprit is too much moisture or a batter that's too loose. Squeeze the zucchini well, then add the flour and cornstarch and let the mixture sit briefly before cooking. Also, wait until the bottom is properly golden and set before flipping; turning them too early can break even a good batter.
How do I make zucchini pancakes extra crispy?
Keep the pancakes thin, use a hot skillet, and don't crowd the pan. Cornstarch helps the surface crisp, while enough oil allows the edges to fry instead of steam. Once you spread the batter, leave it alone until the underside is golden and releases from the skillet easily.
Can I make zucchini pancakes ahead of time?
Yes, you can cook them ahead and refrigerate them for up to 2 days, although they're crispiest straight from the pan. To bring them back to life, reheat them in a lightly oiled skillet or toaster oven. Avoid microwaving if you want to keep those browned edges crisp.
What can I serve with zucchini pancakes?
A simple soy-vinegar dipping sauce is the classic kind of accompaniment I reach for because its salty tang balances the mild zucchini. You can also serve hobak buchim alongside rice and other banchan, or add sliced chili peppers, perilla leaves, or garlic chives directly to the pancakes.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She writes approachable home-style recipes — Korean rice, soup, banchan, and fermented staples, plus favorite dishes from across Asia — explained simply for cooks outside Korea.
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