Korean Zucchini Pancake with Onion – Crispy Aehobak Jeon
This korean zucchini pancake is a pan-fried korean pancake made from julienned zucchini, onion, and buchimgaru (Korean pan-fry flour), fried until golden in oil until crispy and nutty. Ready in 15 minutes! Save the korean pancake soy dipping sauce recipe too!
What Is Korean Zucchini Pancake with Onion (Yangpa Aehobak Jeon)?
In Korean home cooking, this dish is called yangpa aehobak jeon (onion zucchini pancake). In Korea, there’s a version made by slicing zucchini into rounds and pan-frying it, and another made by thinly slicing just the zucchini and pan-frying it, but my mom also julienned onion into hers to bring out extra texture.
A korean zucchini pancake made with just zucchini has a stronger chewy quality, but my mom’s onion zucchini pancake is known for its crispiness. It’s the dish my mom used to make on rainy days in early summer, and the natural sweetness of the zucchini, the crunchy onion, and the nutty smell of the korean pancake make me think of home and make me happy. I hope my mom’s taste of love reaches you too.
Why Do You Salt the Zucchini?
My mom salted the zucchini for texture. Toss the julienned zucchini with about 3 pinches of salt and let it sit for a few minutes, and through osmosis, the salt draws the moisture out of the zucchini. This gives the zucchini a slightly firmer, “kkodol-kkodol” (springy, slightly chewy) texture instead of going mushy. This step is my mom’s secret Of a delicious-textured korean vegetable pancake.
Ingredients for Korean Zucchini Korean Pancake
For one large pancake (serves 2 as a side dish)
For the dipping sauce
How Do You Make Korean Zucchini Pancake?
- Julienne the zucchini with a mandoline or knife, then toss with 3 pinches of salt to salt the zucchini. (While you prep the other ingredients)
- Thinly slice the onion and add it to the zucchini.
- Add the buchimgaru and 50ml of water, and mix gently and loosely with chopsticks.
- Tip: Avoid a whisk or stirring too hard! Overmixing develops gluten in the flour, and it won’t be crispy.
- Heat a pan, add the olive oil, and pour in the entire batter at once, spreading it into an even layer. Cook over medium-high heat as if frying. This is what gives a zucchini korean pancake its signature crisp edge. If the pancake absorbs all the oil as it cooks, add more oil 2 tablespoons at a time so the bottom keeps frying , that’s what makes it crispy. Flip and cook both sides until crispy and golden.
- Make the Korean pancake sauce. While the pancake cooks, mix together the soy sauce, mirin, gochugaru, and sesame seeds. This soy sauce is delicious with other Korean pancakes too!
Is Korean Zucchini Pancake Vegan?
Can I Use a Flour Instead of Buchimgaru?
More Korean Pancake Recipes
Crispier Rice Paper Kimchi Pancake
Napa Cabbage Pancake: A Crispy Vegan Korean Vegetable Pancake
Crispy Korean Corn Pancake – Easy Corn Fritters Recipe
And if you’re building out a full week of balanced Korean meals around vegetables like zucchini, our 54321 Grocery Guide: Healthy Korean Recipes for Clean Eating walks through how to plan a grocery list around dishes exactly like this one.
FAQ
Korean Zucchini Pancake with Onion
Ingredients
- 1/2 Zucchini julienned
- 3 pinches Salt
- 1/2 Onion thinly sliced
- 1 ladle Buchimgaru (Korean pancake mix) or 2 scoops if using a small ladle
- 50 ml Water
- 5 tbsp Olive oil for frying
Korean Pancake Dipping Sauce
- 2 tbsp Korean soy sauce Jin Gangjang
- 1 tbsp Mirin Matsul or water as a substitute
- 1/2 tsp Gochugaru Korean red chili flakes, optional
- 1/2 tsp Sesame seeds
Instructions
- Julienne the zucchini with a mandoline or knife, then toss with 3 pinches of salt to salt the zucchini. (While you prep the other ingredients)1/2 Zucchini, 3 pinches Salt
- Thinly slice the onion and add it to the zucchini.1/2 Onion
- Add the buchimgaru and 50ml of water, and mix gently and loosely with chopsticks.1 ladle Buchimgaru (Korean pancake mix), 50 ml Water
- Heat a pan, add the olive oil, and pour in the entire batter at once, spreading it into an even layer.5 tbsp Olive oil
- Cook over medium-high heat as if frying. This is what gives a zucchini korean pancake its signature crisp edge. Flip and cook both sides until crispy and golden.
- Make the Korean pancake sauce. While the pancake cooks, mix together the soy sauce, mirin, gochugaru, and sesame seeds.This soy sauce is delicious with other Korean pancakes too!2 tbsp Korean soy sauce, 1 tbsp Mirin, 1/2 tsp Gochugaru, 1/2 tsp Sesame seeds
Nutrition
Tried this recipe?
I read and reply to every comment. Even one line tells me you made it, and helps the next reader find this recipe.
Rate & reviewBlonde Kimchi
