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Before you jump to Hobak Buchim (Zucchini Pancakes) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Opting to eat healthily has great benefits and is becoming a more popular way of life. The overall economy is affected by the number of individuals who are suffering from health conditions such as hypertension, which is directly associated with poor eating habits. Although we’re always being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. A lot of people typically assume that healthy diets require a lot of work and will significantly alter the way they live and eat. In reality, however, simply making a couple of minor changes can positively impact everyday eating habits.

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Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to hobak buchim (zucchini pancakes) recipe. You can have hobak buchim (zucchini pancakes) using 15 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Hobak Buchim (Zucchini Pancakes):

1. Take Pancake batter:
2. Get 1 medium zucchini about 8 ounces
3. Use 1/2 teaspoon salt
4. Get 1/4 medium onion thinly sliced
5. Get 2 green hot chili peppers thinly sliced
6. Provide 1/2 cup buchim garu (Korean savory pancake mix)
7. Provide 1 large egg
8. Take vegetable or canola oil for frying
9. Take Dipping Sauce:
10. Provide 1 tablespoon soy sauce
11. You need 1 teaspoon vinegar
12. Use 1 tablespoon water
13. Get 1/2 teaspoon sugar
14. Get pinch black pepper
15. Prepare pinch gochugaru (Korean red chili pepper flakes)

Instructions to make Hobak Buchim (Zucchini Pancakes):

1. Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.
2. Mix the pancake mix and egg to the bowl then add with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidly after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).
3. Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.

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