Korean zucchini pancakes (ho bak jon) recipe

Recipe for korean zucchini pancakes (ho bak jon) in our easy ethnic recipes collection. This is a favorite food at the time of the Harvest Moon Festival, Ch'u-sok, but it is served whenever zucchini is available.

Recipe ingredients

• 1 small zucchini
• 1/2 red bell pepper
• 2 green onions
• 1 teaspoon vegetable oil
• 1/2 teaspoon sesame oil
• 1 cup water
• 1 egg
• 1 cup flour
• 1/2 teaspoon salt
• 2 teaspoons vegetable oil for frying
• Quick dipping sauce

How to make korean zucchini pancakes (ho bak jon)

• Cut zucchini and red pepper into matchsticks 1 1/2 inches long. Slice green onions diagonally.
• In a small skillet, heat 1 teaspoon vegetable oil. Add zucchini, red pepper, and onions and stir-fry 1 minute. Sprinkle with sesame oil. Remove from heat and let cool.
• Place the water, egg, flour, and salt in a medium bowl. Beat with wire whisk or egg beater. Batter should be fairly thin.
• Stir cooled vegetables into batter.
• Heat 1 teaspoon vegetable oil in 8-inch skillet. Pour in half the pancake batter. Turn and tilt the pan so that the batter covers the pan evenly. Cook over medium heat 3 to 4 minutes, or until golden. Using a spatula, turn the pancake and cook another 2 to 3 minutes, until golden on the bottom.
• Repeat with second half of batter. Cut each pancake into 8 pieces. Serve with quick dipping sauce. (*)

(*) For a variation, make tiny individual pancakes by frying 1/8 cup of the batter in a small nonstick skillet. These colorful little cakes, rolled up to dip in the sauce, make a very good snack.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

Ethnic recipes  •  ethnicrecipes.us © 2010

Sitemap  •   Privacy policy  •   Contact