Name: Hobak Buchim - Korean Zucchini Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 medium zucchini, ends trimmed; 3 green onions, thinly sliced (white and green parts); 1 small carrot, julienned or grated; 1–2 cloves garlic, minced; 1 small mild chili or 1/2 jalapeño, thinly sliced; 3/4 cup all-purpose flour; 1/4 cup cornstarch or potato starch; 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper; 1/2 teaspoon sugar; 1 large egg; 1/2–2/3 cup cold water; 3–4 tablespoons neutral oil (canola, avocado, or light olive oil); 1 teaspoon toasted sesame oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar or honey; 1 teaspoon toasted sesame oil; 1 teaspoon sesame seeds; 1 tablespoon water; 1 tablespoon finely chopped green onion; 1 pinch Korean red pepper flakes (gochugaru) or regular chili flakes

Hobak Buchim – Korean Zucchini Pancakes Recipe tastes light, crispy at the edges, tender in the middle, and savory with a gentle onion-garlic vibe that hooks you bite after bite. It works perfectly for busy home cooks who want a 25–30 minute side dish or snack that feels special but stays weeknight-friendly. I first learned this from a Korean neighbor in college, and I still think of her every time my kitchen smells like sizzling scallion and sesame oil.

Why Hobak Buchim – Korean Zucchini Pancakes Recipe Is Worth It

Hobak Buchim gives you a big flavor payoff from very simple ingredients. You turn humble zucchini, green onion, and pantry staples into a snack or side that disappears faster than you can fry the next batch.

You control the texture easily, so you can keep it thin and lacy-crisp or slightly thicker and more tender. The recipe also works well with different flours and veggies, so you stretch what you already have in the fridge.

“These Hobak Buchim taste light yet super satisfying, and my family fights over the last piece every single time. ★★★★★”

Ingredients You Need

Zucchini and aromatics

2 medium zucchini (about 1 pound total), ends trimmed
3 green onions, thinly sliced (white and green parts)
1 small carrot, julienned or grated (optional, for color and sweetness)
1–2 cloves garlic, minced
1 small mild chili or ½ jalapeño, thinly sliced (optional, for a gentle kick)

Batter base

¾ cup all-purpose flour
- You can swap half with rice flour for extra crisp edges.
- Use a gluten-free all-purpose blend if you avoid gluten.
¼ cup cornstarch or potato starch
- Potato starch gives a slightly chewier, crispier bite.
½ teaspoon fine sea salt
¼ teaspoon black pepper
½ teaspoon sugar (balances the zucchini and soy in the dipping sauce)
1 large egg
- Use a flax egg or aquafaba if you keep it vegan.
½–⅔ cup cold water
- Start with ½ cup and add more by tablespoons until the batter looks like thin pancake batter.

Pan-frying

3–4 tablespoons neutral oil (canola, avocado, or light olive oil)
1 teaspoon toasted sesame oil (optional, but adds classic Korean flavor)

Simple dipping sauce (yangnyeom jang style)

2 tablespoons soy sauce
- Use tamari or coconut aminos if you keep it gluten-free.
1 tablespoon rice vinegar
1 teaspoon sugar or honey
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
1 tablespoon water (to mellow the saltiness)
1 tablespoon finely chopped green onion
Pinch of Korean red pepper flakes (gochugaru), or a tiny pinch of regular chili flakes

Equipment

Large mixing bowl
Medium bowl for dipping sauce
Box grater or coarse grater for zucchini
Clean kitchen towel or several layers of paper towel (to squeeze zucchini)
Whisk or chopsticks for mixing
10–12 inch nonstick skillet or well-seasoned cast iron pan
Spatula (thin and wide works best for flipping)
Measuring cups and spoons

Quick Tips & substitutions

Salt the grated zucchini and squeeze out the liquid so the pancakes fry up crisp, not soggy.
Keep the batter slightly loose so it spreads easily in the pan and cooks evenly.
Use half all-purpose flour and half rice flour if you crave extra crunch.
Swap in gluten-free all-purpose flour and tamari to keep the whole dish gluten-free.
Skip the egg and use a flax egg (1 tablespoon ground flax + 3 tablespoons water) for a vegan version.
Add a spoonful of kimchi (drained and chopped) to the batter for a bold, tangy twist.
Use a nonstick or well-seasoned pan and heat the oil until it shimmers before you pour in the batter.
Cook smaller pancakes if you feel nervous about flipping big ones.

How to Make Hobak Buchim – Korean Zucchini Pancakes Recipe

Step 1: Prep and salt the zucchini

Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a bowl and sprinkle with a generous pinch of salt (about ½ teaspoon). Toss well, then let it sit for 10 minutes so the salt draws out moisture.

After 10 minutes, squeeze the zucchini in your hands or in a clean kitchen towel over the sink. Press out as much liquid as you can so the zucchini feels almost dry and clumps slightly. Set the squeezed zucchini aside.

Step 2: Mix the batter

In a large mixing bowl, whisk together the flour, cornstarch, salt, pepper, and sugar. Add the egg and ½ cup cold water. Whisk until the batter looks smooth with no dry pockets.

Fold in the squeezed zucchini, green onions, garlic, carrot, and chili (if you use it). The batter should coat the vegetables but still look loose and spoonable. Add another tablespoon or two of water if it looks too thick and clumpy.

Step 3: Make the dipping sauce

In a small bowl, combine soy sauce, rice vinegar, sugar, water, sesame oil, sesame seeds, green onion, and gochugaru. Stir until the sugar dissolves. Taste and adjust with a splash more water if it tastes too salty or sharp for your preference.

Set the sauce aside so the flavors mingle while you fry the pancakes.

Step 4: Heat the pan and oil

Place your skillet over medium heat. Add 1½–2 tablespoons neutral oil and a small drizzle of sesame oil. Swirl the pan so the oil coats the surface evenly.

Wait until the oil shimmers and a tiny drop of batter sizzles on contact. That sizzle tells you the pan stands hot enough for crisp edges.

Step 5: Fry the pancakes

Spoon about ¼–⅓ cup of batter into the pan for each pancake. Spread it gently with the back of the spoon so it forms a thin, even round. Do not crowd the pan; cook 2–3 pancakes at a time, depending on pan size.

Cook each side for about 3–4 minutes, until the bottom turns golden brown and the edges look crisp. Flip carefully with a wide spatula and cook the second side for another 2–3 minutes. Adjust the heat if the pancakes brown too fast or too slowly.

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. Repeat with the remaining batter.

Step 6: Serve

Slice the pancakes into wedges or serve them whole. Place the dipping sauce in small bowls on the side. Serve the Hobak Buchim hot while the edges still crunch.

Recipe Variations

Gluten-free version: Use a gluten-free all-purpose flour blend and swap soy sauce with tamari or coconut aminos.
Extra crispy style: Use half rice flour and half all-purpose flour, and keep the batter slightly thinner.
Vegan version: Replace the egg with a flax egg or 3 tablespoons aquafaba, and use maple syrup or sugar instead of honey in the sauce.
Low-carb tweak: Use almond flour mixed with a little coconut flour and add more egg to bind, then keep the pancakes smaller so they hold together.
Kimchi Hobak Buchim: Stir in ¼–⅓ cup chopped, well-drained kimchi for a spicy, tangy kick.
Seafood upgrade: Add a small handful of chopped shrimp or squid to the batter for a mini seafood pancake vibe.
Cheesy version: Sprinkle a little shredded mozzarella or mild cheese on top during the last minute of cooking for a melty, stretchy layer.

Ways to Serve Hobak Buchim – Korean Zucchini Pancakes Recipe

Serve as a banchan (side dish) with steamed rice and other Korean dishes.
Pack in lunchboxes with a small container of dipping sauce on the side.
Cut into bite-size squares and serve as an afternoon snack with iced barley tea or green tea.
Top with a fried egg and a drizzle of gochujang sauce for a quick, satisfying meal.
Pair with a simple cucumber salad or kimchi for a light dinner.

Storage Success

Store leftover Hobak Buchim in an airtight container in the fridge for up to 3 days. Place parchment paper between layers so they do not stick together. Reheat them in a lightly oiled skillet over medium heat or in an air fryer so they crisp back up. Skip the microwave if you can, since it softens the edges and steals that lovely crunch.