Crispy Korean Zucchini Pancakes (Hobakchae Jeon)

Holding a piece of crispy Korean zucchini pancake with chopsticks

Crispy Korean Zucchini Pancakes (Hobakchae Jeon)

These crispy Korean zucchini pancakes (hobakchae jeon) are light, crunchy, and packed with savory flavor. Perfect as a snack, appetizer, or side dish!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side dishes

Cuisine: Korean

Keyword: hobakchae jeon, korean zucchini fritters, korean zucchini pancakes

Servings:

Calories: 76kcal

Author: Sue Pressey

Ingredients

150 g zucchini ~200g (5.3 to 7.1 oz)
45 g carrot (1.6 oz)
1/4 tsp fine salt (a scant 1/4 tsp – fill your 1/4 tsp measure but leave it just slightly underfilled)
3 Tbsp dried shrimp (or substitute: 85 g / 3 oz fresh shrimp, squid, rockfish, or mussels)
1/4 cup Korean pancake mix (or substitute: 1/4 cup plain flour + 3/4 tsp cornstarch + 1/4 tsp fine salt + 1/4 tsp garlic powder + 1/4 tsp onion powder)
1/2 green chili or red chili (optional, for a spicy kick)

Instructions

Prep the vegetables: Julienne the zucchini and carrot and place them in a mixing bowl. Sprinkle with the salt and toss to coat evenly. Let them sit for about 10 minutes. This light salting softens the vegetables and draws out just enough moisture to help bind the batter naturally – no extra water needed.
Prepare the seafood: While the vegetables rest, dry-toast the dried shrimp in a pan over medium to medium-low heat for 1-2 minutes. This removes any fishiness and intensifies their nutty, savory aroma. Once fragrant, transfer to a cutting board and finely chop. (If using fresh shrimp, squid, rockfish, or mussels instead, simply chop them into small, fine pieces – no pre-cooking needed.)
Mix the batter: Add the chopped shrimp (or your seafood of choice) and the pancake mix to the salted vegetables. Stir until everything is evenly coated. The moisture from the salted vegetables is enough to bring the mix together, but the batter will look drier and chunkier than typical Korean pancakes with a pourable, liquid batter.
Cook the pancakes: Heat a generous layer of oil in a pan over medium-high heat. Scoop a spoonful of the mixture into the pan and gently flatten it into a small round pancake. Cook for 2-3 minutes per side, or until golden brown and crisp. Add more oil between batches as needed to prevent sticking and maintain crispiness. Serve immediately and enjoy.

Notes

Make sure the pan and oil are well-heated before adding the batter. The hot oil instantly sears the vegetables, creating that beautiful golden color and delicate crunch.
Gently shape the pancakes in the pan as they cook – they’ll bind naturally in the hot oil and form cohesive, sturdy pancakes.
If you’re comfortable, try flipping the pancake in the pan with a quick wrist motion (like professional cooks do) instead of using a spatula. This keeps the pancake intact and prevents tearing since there’s no pressure point. If that feels intimidating, cook the pancake a little longer until it sets well, or use two spatulas to support it as you flip.
These are at their crispiest when served right out of the pan. They’re well-seasoned and full of umami from the dried shrimp, so dipping sauce isn’t essential – but if you love dipping, you can pair them with my Korean pancake dipping sauce.

Nutrition