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Hobak Jeon is one of the many popular street foods in Korea. Unlike North American pancakes, they are savoury and crispy, and are a tasty snack usually enjoyed with soy sauce.
1. Slice up zucchini into thin discs (the thinner the better!) and slice the discs into thin strips. I admit, this takes awhile. You could probably use some sort of machine for this that I don’t own.
2. Make the batter – Place flour, salt and the egg into a medium sized bowl. Add 1 cup of water and stir. Continue adding water until you get a runny batter (this will depend on your personal preference, I usually add almost the entire two cups as I like these pancakes really thin)
Add the zucchini and mix in.
3. Heat up your skillet or frying pan to medium heat with a good glug of canola oil. You should make sure to have enough oil to cover the pancake once you flip it as well.
4. Using a ladle, pour in some batter. Cook for a couple of minutes, then flip over and continue cooking until both sides are browned and crispy. Cut into wedges and eat with soy sauce.
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Minji on 7.22.2009
I believe it’s similar. When my mom makes these, she usually makes up a bit batch of batter and adds different fillings (some zucchini, kimchi, seafood etc.)
lorelei on 7.20.2009
Sounds delicious…I’m going to try it this week. I was curious though, is this the same kind of batter that is used for the seafood pancakes?