Crispy Korean zucchini pancakes (hobakchae jeon) are gentle, savory, and stuffed with umami from dried shrimp. Truthfully, it’s top-of-the-line pancake recipes I’ve tried just lately! They make an ideal facet dish or gentle lunch, and are available collectively rapidly with just some easy elements. Give it a strive!
What Is Hobakchae Jeon?
Hobakchae jeon is a sort of Korean zucchini pancake made with julienned zucchini (and sometimes different greens), giving it a light-weight, lacy texture and a fragile crispness when fried. That is fairly totally different from hobak jeon, which is made with thicker spherical slices of zucchini dipped in batter and pan-fried.
Technically, hobak jeon is the broader time period for zucchini pancakes, whereas hobakchae jeon particularly refers to this shredded, julienned model (“chae” means shredded in Korean). In on a regular basis dialog although, many Koreans use hobak jeon to explain each types, which is why you would possibly see some folks use the overall time period even for this model.
Should you love hobak jeon, consider hobakchae jeon as its crispier cousin – good once you need one thing somewhat lighter and further snackable, whereas nonetheless capturing that traditional Korean jeon taste.
Why You’ll Love This Recipe
Hobakchae jeon is all the pieces I really like about Korean pancakes – gentle, crisp, and so satisfying. The julienned zucchini creates these beautiful lacy edges and tender facilities, making it really feel additional snackable whereas nonetheless stuffed with that traditional jeon taste.
- Additional crispy edges with smooth, tender facilities in each chew
- Fast to prep and pan-fry in minutes (good for busy days!)
- Easy elements you doubtless have already got in your kitchen
- Nice as a snack, facet dish, or perhaps a get together appetizer that at all times disappears quick
Uncommon Elements Highlights
I need to share two key elements that may be new to you when you’re simply beginning out with Korean cooking.
Korean pancake combine (Buchimgaru, 부침가루) is a seasoned flour mix made for savory pancakes like kimchi pancakes and seafood pancakes. In contrast to plain flour, it’s pre-mixed with starches and seasonings, so your pancakes prove crispy on the sides, gentle and tender inside, and stuffed with taste – no additional seasoning wanted. It’s a foolproof shortcut and a staple in most Korean house kitchens.
Korean dried shrimp, known as ‘geon saeu’ (건새우), are tiny shrimp which were sun-dried till agency and intensely flavorful. They’re small however extremely potent, full of pure umami that immediately enhances the style of any dish. In contrast to recent shrimp, they don’t want peeling or deveining – they’re prepared to make use of straight from the bundle, and a fast dry-toasting in a pan brings out their nutty aroma whereas eradicating any fishiness.
What You’ll Want
- 150 to 200 g (5.3 to 7.1 oz) zucchini
- 45 g (1.6 oz) carrot
- 1/4 tsp positive salt (a scant 1/4 tsp – fill your 1/4 tsp measure however go away it simply barely underfilled)
- 3 Tbsp dried shrimp (or substitute: 85 g / 3 oz recent shrimp, squid, rockfish, or mussels)
- 1/4 cup Korean pancake combine (or substitute: 1/4 cup plain flour + 3/4 tsp cornstarch + 1/4 tsp positive salt + 1/4 tsp garlic powder + 1/4 tsp onion powder)
- 1/2 inexperienced or crimson chili (elective, for a spicy kick)
Find out how to Make Crispy Korean Zucchini Pancakes (Step-by-Step)
Prep the greens:
Julienne the zucchini and carrot and place them in a mixing bowl. Sprinkle with the salt and toss to coat evenly. Allow them to sit for about 10 minutes. This gentle salting softens the greens and attracts out simply sufficient moisture to assist bind the batter naturally – no additional water wanted.
Put together the seafood:
Whereas the greens relaxation, dry-toast the dried shrimp in a pan over medium to medium-low warmth for 1-2 minutes. This removes any fishiness and intensifies their nutty, savory aroma. As soon as aromatic, switch to a reducing board and finely chop. (If utilizing recent shrimp, squid, rockfish, or mussels as an alternative, merely chop them into small, positive items – no pre-cooking wanted.)
Combine the batter:
Add the chopped shrimp (or your seafood of alternative) and the pancake combine to the salted greens. Stir till all the pieces is evenly coated. The moisture from the salted greens is sufficient to carry the combo collectively, however the batter will look drier and chunkier than typical Korean pancakes with a pourable, liquid batter.
Cook dinner the pancakes:
Warmth a beneficiant layer of oil in a pan over medium-high warmth. Scoop a spoonful of the combination into the pan and gently flatten it right into a small spherical pancake. Cook dinner for 2-3 minutes per facet, or till golden brown and crisp. Add extra oil between batches as wanted to stop sticking and keep crispiness. Serve instantly and revel in.
Suggestions for Success
- Gentle seasoning: Use a scant 1/4 tsp of salt to calmly season the greens and draw out a little bit of moisture by way of osmosis. Don’t rinse or squeeze them afterward-the pure moisture helps bind the batter with out including water. This additionally concentrates the greens’ taste and makes the pancakes crispier right through.
- Crispy edges: Be certain the pan and oil are well-heated earlier than including the batter. The recent oil immediately sears the greens, creating that lovely golden shade and delicate crunch.
- Form and bind: As a result of there’s little or no added liquid or flour on this recipe, most of what’s touching the pan is greens. Gently form the pancakes within the pan as they prepare dinner – they’ll bind naturally within the scorching oil and type cohesive, sturdy pancakes.
- Flipping like a professional: Should you’re comfy, strive flipping the pancake within the pan with a fast wrist movement (like skilled cooks do) as an alternative of utilizing a spatula. This retains the pancake intact and prevents tearing since there’s no strain level. If that feels intimidating, prepare dinner the pancake somewhat longer till it units properly, or use two spatulas to help it as you flip.
- Serve scorching: These are at their crispiest when served proper out of the pan. They’re well-seasoned and stuffed with umami from the dried shrimp, so dipping sauce isn’t important – however when you love dipping, you may pair them with my Korean pancake dipping sauce.
What to Serve With
- Pair with: Take pleasure in with Korean BBQ dishes like galbi or bulgogi, a bowl of steamed rice, or different jeon for a comfy, home-style Korean meal.
- Drink pairing: A calming glass of makgeolli (Korean rice wine) is a traditional match with jeon and makes this really feel like a real Korean consolation meals expertise.
Storage and Reheating Suggestions
Truthfully, these pancakes are finest loved fresh-right out of the pan once they’re at their crispiest. However when you do have leftovers, retailer them in an hermetic container within the fridge for as much as 1-2 days. To carry again the crisp, reheat them in a calmly oiled pan over medium warmth or pop them into an air fryer. (Keep away from microwaving, because it makes them smooth and chewy.)
Different Korean Pancake Recipes You Would possibly Like
Should you love crispy Korean pancakes, strive these subsequent! From tangy kimchi pancakes to hearty mung bean pancakes, each brings its personal distinctive taste and texture – good for mixing up your jeon sport.
Step-by-Step Video: Find out how to Make It
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Prep the greens: Julienne the zucchini and carrot and place them in a mixing bowl. Sprinkle with the salt and toss to coat evenly. Allow them to sit for about 10 minutes. This gentle salting softens the greens and attracts out simply sufficient moisture to assist bind the batter naturally – no additional water wanted.
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Put together the seafood: Whereas the greens relaxation, dry-toast the dried shrimp in a pan over medium to medium-low warmth for 1-2 minutes. This removes any fishiness and intensifies their nutty, savory aroma. As soon as aromatic, switch to a reducing board and finely chop. (If utilizing recent shrimp, squid, rockfish, or mussels as an alternative, merely chop them into small, positive items – no pre-cooking wanted.)
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Combine the batter: Add the chopped shrimp (or your seafood of alternative) and the pancake combine to the salted greens. Stir till all the pieces is evenly coated. The moisture from the salted greens is sufficient to carry the combo collectively, however the batter will look drier and chunkier than typical Korean pancakes with a pourable, liquid batter.
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Cook dinner the pancakes: Warmth a beneficiant layer of oil in a pan over medium-high warmth. Scoop a spoonful of the combination into the pan and gently flatten it right into a small spherical pancake. Cook dinner for 2-3 minutes per facet, or till golden brown and crisp. Add extra oil between batches as wanted to stop sticking and keep crispiness. Serve instantly and revel in.
Energy: 76kcal | Carbohydrates: 9g | Protein: 10g | Fats: 1g | Saturated Fats: 0.05g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.01g | Ldl cholesterol: 126mg | Sodium: 565mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1954IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg
The diet data proven is an estimate supplied by a web-based diet calculator. It shouldn’t be thought-about an alternative choice to knowledgeable nutritionist’s recommendation.
