When people think of Korean pancakes, they usually think of kimchi or seafood. But today, I’d like to introduce another family favorite.
It’s called Hobak Jeon (호박전)—Korean zucchini pancakes.
This is a very simple dish many Korean families make at home. You don’t need fancy ingredients.
Today, we’re using potato starch instead of flour. That means these pancakes are naturally gluten-free. They are light, crispy, and so easy to make.
Let’s get started!
Ingredients
Main Ingredients
- 1 Korean zucchini (or 1 medium zucchini)
- ¼ onion
- 4 tablespoons potato starch
- A pinch of salt
- Cooking oil
Optional
- 1 egg
- Crushed red pepper flakes
- Small shrimp
Why Potato Starch?
Today we’re using potato starch instead of flour.
Potato starch is naturally gluten-free.
When the zucchini sits with a little salt, it releases water.
We’ll use that water to mix with the potato starch.
If your zucchini doesn’t release enough water, simply add one egg.
That’s all you need.
Shall We Start Cooking?
1. Prepare the Vegetables
Cut the zucchini into thin strips.
Thinly slice the onion.
Put them into a bowl.
Sprinkle a little salt over them.
Leave them for about 10 minutes.
The zucchini will release water.
Don’t throw the water away.
We’ll use it to make the batter.
2. Make the Batter
Add the potato starch to the bowl.
Mix everything together.
The zucchini water and potato starch will become the batter.
If it looks too dry, add one egg and mix again.
3. Cook the Pancakes
Heat a frying pan over medium heat.
Add a little cooking oil.
Spoon the batter into the pan.
Spread it gently with the back of a spoon.
Cook until the bottom is golden brown.
Turn it over and cook the other side.
Serve while it’s still hot.
Simple Dipping Sauce
Mix together:
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
If you like spicy food, add a little crushed red pepper.
Want to Try Something Different?
🌶 Like spicy food?
Add a little crushed red pepper to the batter.
🍤 Love shrimp?
Add some small shrimp.
Shrimp and zucchini taste wonderful together.
Jin’s Cooking Tips
🥒 Don’t throw away the zucchini water.
The natural water from the zucchini helps make the batter.
🌾 Potato starch makes the pancakes gluten-free.
It also makes the pancakes light and crispy.
🥚 If the batter looks dry, add one egg.
Different zucchinis release different amounts of water.
🫒 Use enough oil.
A little extra oil helps make the pancakes crispy and golden.
Your Hobak Jeon Is Ready!
These pancakes are crispy outside and soft inside.
They’re simple, healthy, and naturally gluten-free.
I hope you enjoy making them at home.
Happy cooking!
Love,
Auntie Jin
Learn Korean with Food
바삭하다 (Basakhada)
Today’s Korean word is 바삭하다 (basakhada).
It means crispy.
For example,
호박전이 바삭해요. “The zucchini pancakes are crispy.”