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, shredded; 1/2 teaspoon fine sea salt, divided; 3 scallions, thinly sliced (white and green parts); 1/2 small onion, very thinly sliced or finely chopped; 1 small carrot, julienned or shredded; 1 clove garlic, minced; 1 large egg; 1/2 cup all-purpose flour; 1/4 cup potato starch or cornstarch; 1/4 teaspoon black pepper; 1/4 teaspoon sugar; 2-4 tablespoons cold water, as needed to loosen the batter; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1/2-1 teaspoon sugar or honey; 1 teaspoon toasted sesame seeds; 1/2-1 teaspoon Korean red pepper flakes (gochugaru); 1 tablespoon finely chopped scallion or chives; 3-4 tablespoons neutral oil (such as canola, avocado, grapeseed, or light olive oil); 1 teaspoon sesame oil, optional for flavor

Hobak Buchim – Korean Zucchini Pancakes Recipe tastes savory, crisp at the edges, tender in the middle, and just a little bit garlicky and oniony in the best way. It works for busy weeknights, picky eaters, and late-night snacks, and you can get it on the table in about 30 minutes. I started making these during my broke college days, and they still feel like a hug in skillet form.

Why Hobak Buchim – Korean Zucchini Pancakes Recipe Is Worth It

Hobak Buchim gives you that golden, crispy pancake vibe without feeling heavy or greasy. The shredded zucchini stays juicy, the scallions add a mild bite, and the dipping sauce brings salty, tangy, slightly spicy flavor that keeps you going back for “just one more piece.”

You mix everything in one bowl, cook it in one pan, and use basic ingredients that probably already sit in your fridge. It works as a snack, side dish, or light meal, and it tastes just as good at room temperature, which makes it perfect for lunch boxes or potlucks.

“These Hobak Buchim disappeared faster than any appetizer I have ever served, and my family now requests them every weekend. ★★★★★”

Ingredients You Need

Zucchini (hobak)

2 medium zucchini (about 1 pound total), ends trimmed
Use firm, glossy zucchini with no soft spots.
You can use Korean zucchini (a little paler and more tender) if you find it at an Asian market.

Aromatics and veggies

3–4 scallions, thinly sliced (white and green parts)
½ small onion, very thinly sliced or finely chopped
1 small carrot, julienned or shredded (optional, for color and sweetness)
1–2 cloves garlic, minced (or ½ teaspoon garlic powder as a pantry shortcut)

Batter

1 large egg
½ cup all-purpose flour
¼ cup potato starch or cornstarch (potato starch gives extra crisp edges)
½ teaspoon fine sea salt
¼ teaspoon black pepper
¼ teaspoon sugar (helps browning and balances the salt)
2–4 tablespoons cold water, as needed, to loosen the batter

Dipping sauce (cho-ganjang style)

3 tablespoons soy sauce (I like Kikkoman or a Korean brand like Sempio)
1 tablespoon rice vinegar (or apple cider vinegar in a pinch)
1 teaspoon toasted sesame oil
½–1 teaspoon sugar or honey
1 teaspoon toasted sesame seeds
½–1 teaspoon Korean red pepper flakes (gochugaru), optional for heat
1 tablespoon finely chopped scallion or chives

Oil for frying

3–4 tablespoons neutral oil with a high smoke point
Use canola, avocado, grapeseed, or light olive oil.
Add 1 teaspoon sesame oil to the pan for a nuttier flavor if you like, but keep most of the oil neutral to avoid burning.

Equipment

Box grater or food processor with shredding disc
Large mixing bowl
Clean kitchen towel or several layers of paper towels (for squeezing zucchini)
Measuring cups and spoons
10–12 inch nonstick skillet or well-seasoned cast iron pan
Spatula (a wide one helps with flipping)
Small bowl for dipping sauce

Quick Tips & substitutions

Salt the shredded zucchini and squeeze out the liquid so the pancakes turn crisp, not soggy.
Keep the batter thick, like a loose slaw, not runny; add water 1 tablespoon at a time.
Use potato starch instead of all cornstarch if you want extra crunch.
Swap all-purpose flour with a 1:1 gluten-free flour blend if you avoid gluten.
Use two smaller pancakes instead of one giant one if flipping makes you nervous.
Keep the heat at medium to medium-high so the pancakes brown deeply while the inside cooks through.
Stir the batter before each scoop because the liquid sinks and the veggies float.
Add a pinch of baking powder if you want a slightly puffier, softer texture.
Use tamari or coconut aminos in the dipping sauce if you need a gluten-free option.
Skip gochugaru in the sauce for kids and add it at the table for spice lovers.

How to Make Hobak Buchim – Korean Zucchini Pancakes Recipe

Step 1: Prep and salt the zucchini

Shred the zucchini on the large holes of a box grater. Place it in a bowl, sprinkle with ½ teaspoon of the salt, and toss well. Let it sit 10 minutes so the salt draws out moisture, then squeeze the zucchini in a clean kitchen towel or paper towels until it feels quite dry and clumps together.

Step 2: Mix the batter

Add the squeezed zucchini to a large mixing bowl. Stir in the scallions, onion, carrot, and garlic. Crack in the egg, then add flour, potato starch, remaining salt, pepper, and sugar. Mix until the veggies coat evenly and the batter looks thick; add 1–3 tablespoons cold water as needed so it holds together but still spreads slightly in the pan.

Step 3: Make the dipping sauce

In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar or honey, sesame seeds, gochugaru if using, and chopped scallion. Stir until the sugar dissolves. Taste and adjust with a little more vinegar for tang or sugar for balance.

Step 4: Fry the pancakes

Heat 1½–2 tablespoons oil in a nonstick or cast iron skillet over medium to medium-high heat. When the oil shimmers, scoop in about half the batter and spread it into a thin, even round, about ¼ inch thick. Press the top gently with a spatula so the veggies sit in a single layer and brown well.

Cook the pancake 3–4 minutes until the bottom turns deep golden and crisp. Slide the spatula underneath and flip in one quick motion. Cook another 3–4 minutes until the second side browns and the center feels set.

Step 5: Finish the batch and serve

Transfer the pancake to a wire rack or a plate lined with paper towels. Add a little more oil to the pan if it looks dry, then repeat with the remaining batter. Slice the pancakes into wedges or strips and serve hot or warm with the dipping sauce on the side.

Recipe Variations

Gluten-free: Use a gluten-free all-purpose flour blend and tamari in the dipping sauce.
Vegan: Skip the egg and use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, or add a bit more flour and water until the batter holds together.
Low carb: Replace part of the flour with extra egg and a spoonful of almond flour; keep the pancakes a little smaller so they hold shape.
Extra veggie: Add thinly sliced bell pepper, mushrooms, or shredded cabbage to the batter.
Cheesy: Sprinkle a little shredded mozzarella or mild white cheese on top right after flipping so it melts into the pancake.
Spicy: Mix chopped fresh chili or a spoonful of gochujang into the batter for a kick.
Seafood twist: Add a small handful of chopped shrimp or squid to the batter for a style closer to Korean seafood pancakes.

Ways to Serve Hobak Buchim – Korean Zucchini Pancakes Recipe

Serve as a side dish with steamed rice and kimchi for a simple Korean-style meal.
Pack slices in lunch boxes with cucumber sticks and fruit.
Top with a fried egg and a drizzle of dipping sauce for a quick breakfast or brunch.
Cut into bite-size squares and serve as a party appetizer with toothpicks and a small bowl of sauce.
Pair with a bowl of miso soup or simple vegetable soup for a light dinner.

Storage Success

Cool the Hobak Buchim completely, then store slices in an airtight container in the fridge for up to 3 days. Place parchment between layers so the pieces do not stick together. Reheat them in a lightly oiled skillet over medium heat or in an air fryer so the edges crisp again. Freeze cooked pancakes in a single layer on a tray, then move them to a freezer bag and reheat straight from frozen on a skillet or in the oven.