Name: Hobak Buchim - Korean Zucchini Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 medium zucchini, about 1 pound total, ends trimmed; 1 teaspoon kosher salt, divided; 1 large egg; 1/2 cup all-purpose flour; 2 tablespoons potato starch or cornstarch; 2 green onions, thinly sliced; 1 small carrot, julienned or grated; 1 clove garlic, minced; 1/4 teaspoon ground black pepper; 1–2 tablespoons water, as needed to loosen batter; neutral oil for pan frying (such as avocado or canola); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon sugar or honey; 1 teaspoon toasted sesame seeds; 1 tablespoon finely chopped green onion; 1 pinch Korean red pepper flakes (gochugaru)

Hobak Buchim – Korean Zucchini Pancakes Recipe tastes light, crispy at the edges, and tender in the middle with a savory, garlicky flavor that pairs perfectly with a tangy dipping sauce. It works well for busy weeknights, picky eaters, and anyone who wants a 25–30 minute veggie-forward dish that still feels like comfort food. I grew up in the States but fell in love with Korean home cooking in tiny mom-and-pop restaurants, and this recipe always takes me right back to those sizzling griddles.

Why Choose This Hobak Buchim – Korean Zucchini Pancakes Recipe

This Hobak Buchim – Korean Zucchini Pancakes Recipe uses simple ingredients and a quick batter that stays light and crisp instead of soggy. You get golden pancakes that highlight the sweetness of zucchini with just enough chew to feel satisfying.

You can scale this recipe easily for a crowd, and the batter holds well while you cook in batches. The pancakes taste great hot from the pan, at room temperature, or tucked into a lunchbox with rice and kimchi.

“These Hobak Buchim came out crisp, flavorful, and not greasy at all, and my veggie-skeptic teenager asked for seconds. ★★★★★”

Ingredients You’ll Need

Zucchini pancakes

2 medium zucchini, about 1 pound total, ends trimmed
- Use firm zucchini with shiny skin; soft or oversized ones taste watery.
1 teaspoon kosher salt, divided
1 large egg
1/2 cup all-purpose flour
- You can swap up to half with rice flour for extra crisp edges.
2 tablespoons potato starch or cornstarch
2 green onions, thinly sliced
1 small carrot, julienned or grated (optional but adds color and sweetness)
1 garlic clove, minced
1/4 teaspoon ground black pepper
1–2 tablespoons water, as needed to loosen batter
Neutral oil for pan frying
- I like avocado or canola oil since they handle higher heat without smoking.

Simple dipping sauce

2 tablespoons soy sauce
- Use a naturally brewed brand for better depth; low sodium also works.
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sugar or honey
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped green onion
Pinch of Korean red pepper flakes (gochugaru), optional for heat

Equipment

Large mixing bowl
Fine mesh strainer or colander
Clean kitchen towel or several paper towels
Measuring cups and spoons
Large nonstick skillet or well-seasoned cast iron pan
Spatula with a thin edge
Small bowl for dipping sauce
Grater or mandoline for zucchini and carrot

Tips & Tricks

Salt the zucchini and squeeze out extra liquid so the pancakes fry up crisp instead of soggy.
Keep the batter thick like muffin batter; add water a teaspoon at a time until it just loosens.
Use medium heat so the pancakes cook through without burning before they brown.
Spread the batter thin in the pan; thinner pancakes crisp better and flip easier.
Stir the batter between batches since the veggies settle at the bottom.
Heat the oil before adding batter; you want a gentle sizzle around the edges right away.
Avoid crowding the pan so the pancakes fry instead of steam.
Mix the dipping sauce first so the flavors meld while you cook.

How to Make Hobak Buchim – Korean Zucchini Pancakes Recipe

Step 1: Prep and salt the zucchini

Wash the zucchini and trim the ends. Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a colander, sprinkle with 1/2 teaspoon of the salt, and toss well.

Let the zucchini sit for 10 minutes so the salt draws out moisture. After 10 minutes, squeeze the zucchini by handfuls over the sink or in a clean towel until it feels quite dry. Set the squeezed zucchini aside.

Step 2: Mix the batter

In a large bowl, whisk the egg until smooth. Add the flour, potato starch, remaining 1/2 teaspoon salt, black pepper, garlic, and 1 tablespoon water. Whisk until the batter looks smooth and thick with no dry pockets of flour.

Fold in the squeezed zucchini, green onions, and carrot. Stir until the vegetables coat evenly with batter. If the mixture looks too stiff and clumpy, add another teaspoon or two of water until it loosens but still holds together on a spoon.

Step 3: Make the dipping sauce

In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, green onion, and gochugaru if you want some heat. Stir until the sugar dissolves. Taste and adjust with a splash more vinegar for brightness or a pinch more sugar if you prefer a milder tang.

Set the dipping sauce aside while you cook the pancakes. The flavors deepen while it rests. Give it a quick stir before serving.

Step 4: Fry the zucchini pancakes

Place a large nonstick or cast iron skillet over medium heat and let it warm for 1–2 minutes. Add 1–2 tablespoons of oil and swirl to coat the pan. When a tiny bit of batter sizzles on contact, start cooking.

Scoop about 1/4 cup of batter per pancake into the pan. Use the back of the spoon to spread each portion into a thin round, about 4 inches wide. Leave space between pancakes so you can flip them easily.

Cook each side for 3–4 minutes until the edges look golden and the center feels set when you press lightly with the spatula. Flip once and cook the second side until golden brown and crisp. Adjust the heat as needed so the pancakes brown evenly without scorching.

Transfer cooked pancakes to a wire rack or a plate lined with paper towels. Add a little more oil to the pan between batches if the surface looks dry. Stir the batter before each new batch so the veggies stay evenly distributed.

Step 5: Serve

Slice the pancakes into wedges or serve them whole. Place the dipping sauce in small bowls for sharing. Serve the Hobak Buchim – Korean Zucchini Pancakes Recipe hot or warm while the edges still taste crisp.

What to Serve with it?

Hobak Buchim pairs nicely with a bowl of steamed white rice or multigrain rice and a few simple banchan like cucumber salad or seasoned spinach. You can add a bowl of miso-style soup or Korean seaweed soup for a light but satisfying meal. Kids often enjoy these zucchini pancakes with a side of ketchup or sweet chili sauce, while adults usually lean toward the soy-vinegar dipping sauce. Serve some kimchi on the side if you like spice, or keep it mild with sliced fresh cucumbers and cherry tomatoes.

Storage Options

Store leftover Hobak Buchim in an airtight container in the fridge for up to 3 days.
Place parchment between layers so the pancakes do not stick together.
Freeze cooked pancakes in a single layer on a tray, then move them to a freezer bag for up to 2 months.
Reheat in a lightly oiled skillet over medium heat or in an air fryer at 350°F until hot and crisp; avoid the microwave since it softens the texture.