Recipes

Squash pancakes

Hobakjeon 호박전

I’m going to introduce these 2 kinds of Korean style squash pancakes to you today:
zucchini pancake and butternut squash pancake.

Unlike zucchini, butternut squash is an unusual ingredient in Korean cuisine. When I saw butternut squash for the first time in my life in USA, I asked my friend Jenny to give me her butternut squash recipe.

She told me that she usually cooked it in the microwave or in the oven with some brown sugar, butter, and cinnamon on top. I baked my butternut squash as she told me to, and it was very delicious! I found the texture, sweetness, and even the orange color to be almost the same as the squash that I used to make my hobakjuk in Korea!

Ever since then, buying some good quality of butternut squash in the fall is a regular seasonal activity for me. I stack them in the corner of my kitchen or living room. They are not only edible but also decorative!

My favorite squashes are: acorn squash, goblin squash, zucchini, and butternut squash.

ediblehobaks

Make your doenjangjjigae with acorn squash! It’s unbelievably delicious. : ) And bake a goblin squash in the oven with some honey, butter, and cinnamon. I love it!

Ok let’s start cooking!

Butternut squash pancake

Yield:
2 medium sized pancakes.

Ingredients:
Butternut squash, salt, flour, vegetable oil.

This is very unique style of pancake because you don’t use water!

Directions:

  1. Cut a butternut squash in half and remove the seeds with a spoon.splithobak
  2. Peel the skin with a potato peeler.
  3. Julienne the butternut squash.butternutstripsoncuttingboard
  4. Place 2 cups of butternut squash strips into a bowl.
  5. Mix it with ¼ ts salt by hand, and set it aside.
  6. In abut 20 minutes the butternut strips will be a little wet due to the process of osmosis.
  7. Add 3-4 tbs flour and mix it slightly by hand or with a spoon.butternutwithflour
  8. Heat up a pan with 1 tbs olive oil.
  9. Spoon half the butternut squash mixture on to the hot panpressbutternut
  10. Spread the batter thinly, smooth it out with your spoon, and cook for a few minutes over medium heat.
  11. When the bottom of the pancake is lightly golden brown, flip it over.
  12. Keep pressing the pancake gently and add more vegetable oil to make it crispier.
  13. Serve it hot.butternutjeon1

Zucchini pancake

Yield:
1 large pancake, for sharing.

Ingredients:
Zucchini, salt, water, flour, sesame oil, vegetable oil.

I learned this recipe from my friend Heykyung’s mom, when I was in high school. I went to her house one day and her mother made this pancake for us. The taste was much better than any zucchini pancake that I had ever eaten. I found out the trick was just a little bit of sesame oil, in the right spot, at the right time! Actually her recipe used more flour and water, and a little bit of sugar in the batter. I modified her recipe to my taste by cutting down the flour and cutting out the sugar.

Directions:

  1. Julienne a small zucchini. Put 1½ cups of zucchini strips into a bowl.zuccinistripcutting
  2. Add ½ cup flour, ½ ts salt, ½ cup water and mix it well with a spoon.zucchinimix
  3. On a heated pan, place about 2 tbs vegetable oil and put the batter on to the pan.
  4. Spread the batter evenly and thinly to make a large circular pancake.zucchinionthepan
  5. About 1 minute later, when the bottom part sets firm, add 1 tbs sesame oil on the pan, along the edge of the pancake.
  6. Tilt and shake the pan so that sesame oil spreads underneath the pancake.
  7. Cook another minute until the bottom turns light golden brown and crispy.
    *tip: keep pressing it down with a spoon or spatula while cooking
  8. Turn over the pancake with a spatula, or flip it if you can.
  9. Add more vegetable oil if you want to make it more crispy. Cook for 1-2 minutes.
  10. Transfer the pancake to a large serving plate and serve with dipping sauce.

Dipping sauce:

dippingsauce

  1. In a small glass bowl add 2 tbs soy sauce, 1 tbs vinegar, 1 tbs chopped onion, 1 clove of minced garlic, and 1 sliced green chili pepper.
  2. Mix it up with a spoon.

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91 Comments:

  1. salloom Los Angeles My profile page joined 2/14
    Posted February 25th, 2014 at 3:38 am | # |

    Hi Maangchi,

    I made this recipe today.

    1) Instead of flour, I used Korean Pancake Mix.
    2) The zucchini was placed in a cheese cloth and excess water squeezed out.
    3) I added a teaspoon+ of white powdered sugar to the mix.

    It turned out great and I wish I made more. Next time.

  2. tygerstryped singapore My profile page joined 1/14
    Posted January 27th, 2014 at 1:53 am | # |

    Hi Maangchi! I made the zucchini pancake today and it was a success! ^o^ My batter was a little too wet though so the centre of the pancake was a bit gooey, but it was still very good. Thank you for the delicious recipe!

    https://pbs.twimg.com/media/Be9y3atCMAAut7X.jpg

    • Maangchi New York City My profile page joined 8/08
      Posted January 28th, 2014 at 8:33 am | # |

      Your pancake looks thin and delicious! ” centre of the pancake was a bit gooey” add more oil and lift the edge with your spatula, tilting the pan so that the oil reaches to the center. The oil make it crispy. Good luck!

  3. gemini31 South Korea, Busan My profile page joined 5/13
    Posted May 9th, 2013 at 7:27 am | # |

    I tried to cook this kind of pancake and my husband love it.
    Thank you for your site..

  4. gemini31 South Korea, Busan My profile page joined 5/13
    Posted May 9th, 2013 at 7:07 am | # |

    Hi Maangchi,

    I tried to cook your zucchini pancake and my husband love it, i love it also..
    Thanks for your site so I can make a lot of korean foods..

    Keep it Up and More Power..

  5. cokomignon Florida My profile page joined 8/12
    Posted November 14th, 2012 at 12:00 pm | # |

    Oh my! This was so good. I loved the sauce! Thank you so much for sharing these wonderful recipes. I am falling in love with South Korea all because of maangchi.com!!!!! LOL!

  6. Jerry Ko New York My profile page I'm a fan! joined 1/11
    Posted October 30th, 2012 at 3:46 pm | # |

    Im interested in the zucchini pancake but the dipping sauce sounds like it would really make this go together well like peanut butter and jelly! Great post Maangchi :)

  7. Azngurlish The Netherlands, Enschede My profile page joined 9/10
    Posted August 3rd, 2012 at 10:34 am | # |

    Hi maangchi!
    Can I use this recipe for lunchbox?

  8. ShylaE Philippines My profile page joined 5/12
    Posted May 19th, 2012 at 12:13 am | # |

    can I mix squash and zuchini to make into a pancake?

  9. tomco1025 California, USA My profile page joined 9/11
    Posted March 30th, 2012 at 12:42 am | # |

    I made the zucchini pancake tonight and it was so delicious! One of my favorite foods is deep fried zucchini and this tastes so much like it and is so much healthier! It’s extra tasty with the dipping sauce! Thank you, Maangchi!

  10. Janette118 Christchurch My profile page joined 3/12
    Posted March 17th, 2012 at 3:15 pm | # |

    Dear Maangchi,

    I am interested to learn about Korean vegetarian croquette. Do you have the recipe?

  11. lmhjgsfever Hungary My profile page joined 1/12
    Posted March 1st, 2012 at 8:54 am | # |

    i made this today it was amazing although i didn’t use the dipping sauce too much for me, but it was good i ate it all :0

  12. IvySeoul UK My profile page joined 8/11
    Posted September 11th, 2011 at 4:56 pm | # |

    Here’s a picture of the zucchini pancake I made tonight! :-)

  13. Give Thanks Indonesia My profile page joined 8/11
    Posted August 16th, 2011 at 1:59 am | # |

    Hi Maangchi!
    I haven’t been try the butternut squash pancake but I know that will be a must to try too!
    I already try the zucchini pancake 2-3 times a week , I love it!
    I post the recipe today on my blog :
    http://www.foodbuzz.com/recipes/4061705-zucchini-pancake-

    Tq for ur lovely & amazing recipe – all of them! ;)
    *Loves*
    Elies

  14. shiera han philippines My profile page joined 8/11
    Posted August 13th, 2011 at 8:53 am | # |

    maangchi eonni annyeong haseyo…thank u so much for sharing your recipes,,i tried zucchini pancakes and it turned out great! my husband is korean and he loved it so much….kamsahamnida eonni…

  15. Abijay United States My profile page joined 7/11
    Posted July 23rd, 2011 at 6:41 pm | # |

    Maangchi i tried this twice but they didn’t turn out like yours mine is mushy and i couldn’t flip it coz it stick to the bottom it didn’t stick together it end up scramble ,why is that ?i followed the recipe. i used the zucchini.:-(.

    • Maangchi New York City My profile page joined 8/08
      Posted July 25th, 2011 at 7:09 am | # |

      No problem! Use a non-stick pan which is very important to make crunchy hobakjeon . And add more vegetable oil to the heated pan before placing the batter.

    • somi burnaby, Canada My profile page joined 1/12
      Posted February 7th, 2012 at 8:16 am | # |

      One suggestion is to make sure your pan is not too hot. A lot of people use high heat to get the pan hot, but usually it’s too hot. Only medium heat is necessary. If the oil is running around like fast water, probably too hot. :)
      And maangchi? This is the next dish I’m going to make for my brothers. They will go crazy over it, I know it! xD

      • Maangchi New York City My profile page joined 8/08
        Posted February 7th, 2012 at 9:30 am | # |

        “They will go crazy over it, I know it! ” aww! It sounds like fun!”

      • somi burnaby, Canada My profile page joined 1/12
        Posted February 11th, 2012 at 2:15 am | # |

        So maangchi, i made it for my brothers. They liked it but they didn’t LOVE it. Something did go wrong. First, I think when the zucchini was cooking in the pan, I think it released a lot of its own liquid and made the pancake kind of soggy. Also for the butternut squash, I don’t think it was fully ripened. How do I know that the butternut squash is ripe? (still delicious, but could be better. I want to try again!)

  16. sonni2010 Colombia My profile page joined 2/10
    Posted June 24th, 2011 at 10:47 pm | # |

    Hi, wonderful pancake recipes I’m going to make very soon! Maangchi, thank you for being so generous with your books.

  17. Ikkin-bot edmonton My profile page joined 9/10
    Posted June 10th, 2011 at 12:22 am | # |

    Zucchini pancake was delicious and great. I made it with yangnyeom tongdak for a really fun meal!

    http://ikkin-bot.blogspot.com/2011/06/cooking-korean-yangnyeom-tongdak.html

  18. xhuang TN My profile page joined 4/11
    Posted April 16th, 2011 at 10:25 pm | # |

    I love it~ thank y0u ~ you are an awesome cook~ I love cooking Korean food even more than before~ love ya~

  19. Annie from Fremantle Australia My profile page joined 2/11
    Posted February 24th, 2011 at 8:21 am | # |

    got some butternut pumpkin, having this for lunch tomorrow! Yum!!! Thankyou Maangchi !

  20. lolly South Korea My profile page joined 1/11
    Posted January 27th, 2011 at 9:12 am | # |

    Maangchi, thank you so much for sharing your recipes & cooking know how! Can you tell me what kind of 호박 you used in Korea? I live in South Korea & I can’t get butternut squash. Also, can I use 부침가루 instead of flour?

    • lolly South Korea My profile page joined 1/11
      Posted February 5th, 2011 at 3:23 pm | # |

      I’ve answered my own questions by just giving the 부침가루 & 단호박 (small green squash with bright orange flesh) a try. The resulting pancakes were delicious. :)

  21. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted August 14th, 2010 at 1:21 pm | # |

    Hi Maangchi, I’ve just made the zucchini/courgette pancake a second time, I like it even better than battered courgette slices/hobakjeon. My husband the chef can flip it. It’s nice to have a few good pancake side dishes to have a variety of banchan. When winter squash comes in season we’ll try the first pancake. Thanks for your recipes!

  22. KaryK San Francisco My profile page I'm a fan! joined 9/08
    Posted March 3rd, 2010 at 4:34 pm | # |

    :( Maangchi help .. every time i try to make these the pancakes turn out as mush! they brown on both sides but still end up mushy. I make them thin but still… whats wrong with it? Aren’t yours crispy?

  23. Fiona Au
    Posted January 6th, 2010 at 3:00 pm | # |

    Hey Maangchi, I love this recipe, it’s so easy to make. But in the Zuchinni recipe, are you actually using zuchinni? Or do you mean cucumber?

  24. Jonathan
    Posted January 4th, 2010 at 8:55 pm | # |

    Really easy to make! Great quick snack… I loved it. I didn’t have any problems this time! Next time I’m going to use squash instead of zucchini. :)

    Next time I’ll use a better camera… my phone just doesn’t take great pics =/

    http://img406.imageshack.us/img406/7197/hobakjeon.jpg

  25. sagua
    Posted December 11th, 2009 at 3:00 am | # |

    Hi Maangchi,

    Merry Christmas! (Early Greetings from Singapore)
    I plan to make Kimchi pancake this Christmas and would like to know whether the way to make it is the same as what you have taught?
    Please kindly advice.
    Love all your receipes and have been cooking them for my hubby who is a Korean.

    Cheers,

  26. Kyna
    Posted December 10th, 2009 at 4:17 am | # |

    Maangchi, you have expanded my husband’s ability to cook from just regular pancakes to zucchini pancakes! He really loves this dish, and I love it too because it only needs 3 ingredients. So delicious, just like childhood, *sigh*

  27. Esther Hur
    Posted November 23rd, 2009 at 2:02 am | # |

    Thank you so much for making this website! I am married to a Korean man and we have a little boy. Its so much easier to make Korean food than trying to translate from a Korean cookbook. But I would like to ask is there anything I can do to get my little boy to eat more food? I would like to make Korean food for him but he doesnt eat anything and I am alittle worried. I know Korean mothers worry so much about their children eating well and I would like my son to have a taste for Korean food. Is there any recipes that you know of that Korean children love? Please let me know!

  28. samwei
    Posted November 9th, 2009 at 4:14 pm | # |

    Hi Maangchi

    Thx for your recipe again. the pumkin pancakes turned out very tasty. the recipe is easy to follow. my bloggers made positive comments.
    http://hk.myblog.yahoo.com/London-samwei/article?mid=18083

  29. Marie
    Posted November 7th, 2009 at 1:50 pm | # |

    I wish I can flip the pancakes like you…I tried to do it and next thing I know, it was on the floor. :[ But I used the spatula to flip for the rest and it was very tasty. ^_^

  30. Heather
    Posted October 28th, 2009 at 10:28 pm | # |

    Hi Maangchi! I love youre recipes! Do you think I can use this with leftover pumpkin? I hate to see my pumpkin go to waste when I carve it.

  31. Vicky Liu
    Posted October 25th, 2009 at 1:26 am | # |

    Oh my goodness, the butternut squash pancakes are so easy to make and incredibly delicious! I love the crispy texture and the nutty sweetness reminds me of roast sweet potatos. Thank you so much for teaching us this recipe. Your video was very helpful for me to see how you cut the squash into matchsticks so quickly.

    You looked adorable in your costume :) Happy Halloween!

  32. Cler
    Posted October 22nd, 2009 at 4:29 pm | # |

    I made the zucchini pancake and it was delicious, love it. Do you think making a sweet potatoe one will turn out good? And if I should sprinkle salt on it as with the butternut squash. Maangchi, thanks so much for all the wonderful recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted October 23rd, 2009 at 7:45 am | # |

      yes, I think so. If you use sweet potato, let me know how it turns out.

      • Shala
        Posted October 30th, 2009 at 9:00 pm | # |

        I tried it without reading the comments. The sweet potato one was YUMMY, But then again I am a sweet tater fan :)

  33. Amber
    Posted October 22nd, 2009 at 12:08 am | # |

    Your Halloween costume is very cute! Where did you learn to chop veggies like that? Do you have any pointers for me? I would love to be able to chop veggies like you!!!

    Anyways… lol I will be trying this recipe soon! Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted October 22nd, 2009 at 10:39 am | # |

      Thank you! Chopping skill? Practice chop chop chop! : )

    • Pixie
      Posted October 23rd, 2009 at 11:38 am | # |

      I’ve noticed that the knife hand, you hold the blade rather than the handle of the knife. My mom also does this. Don’t know if holding the blade gives you more steady control as you chop. but something i just noticed. but i agree, it’s all practice.

      • Olga
        Posted October 31st, 2009 at 5:37 am | # |

        Pixie, holding the blade rather that the handle is a technique all trained chefs use. If you watch, say ‘Top Chef’ or ‘The Food Network’ you’ll notice all the chefs holding the knives in that way, except for Emeril…?? Anyhow, it gives you more control.

  34. Josh
    Posted October 21st, 2009 at 10:53 am | # |

    Mmmmm I LOVE hobakjeon. Koreans make everything into wonderful pancakes. When I was in Korea, I would visit a local temple where I was friends with the Sunim. And the woman there would make us really delicious buchujeon and kkaennipjeon. Ohhh I miss those…

    • Maangchi New York City My profile page joined 8/08
      Posted October 22nd, 2009 at 10:41 am | # |

      yeah, basically you can make pancakes with so many different kinds of ingredients. “sunim” is monk.

  35. D
    Posted October 21st, 2009 at 10:27 am | # |

    Can you add an egg in the batter?

    • Maangchi New York City My profile page joined 8/08
      Posted October 21st, 2009 at 3:53 pm | # |

      yes, you can, but I don’t use egg in this recipe. If you use egg, you will have to use less water.

  36. Judy Emmetsun My profile page joined 11/08
    Posted October 21st, 2009 at 9:48 am | # |

    These are great recipes to get my kids to eat vegetables! I did a “pancake trio” for breakfast this morning (added a chive/seafood pa-jeon-style to your two) and my normally carnivorous kids voted the zucchini one in first!

  37. hazel
    Posted October 20th, 2009 at 11:19 pm | # |

    Hi Maangchi!
    AH! I’m going to make it a goal in life to be able to flip pancakes like you!! That was sooo cool!! 8D I’m definitely going to make zuchinni pancakes this weekend!

    Oh, and I wanted to ask, can I use kabocha squash (the round green squash) instead of butternut squash? Or is that the same as goblin squash? LOL XD

    • Maangchi New York City My profile page joined 8/08
      Posted October 21st, 2009 at 12:03 am | # |

      kabocha squash? : ) That could be my next project about squash dish. I don’t know what it looks like.

      • hazel
        Posted October 21st, 2009 at 12:28 am | # |

        it looks like this! http://zionmarket.com/freeshop/img/item/1391_s.jpg

        I think it is a squash of the Japanese variety =D In the dishes that I’ve tried it in, it has a sweet potato flavor! =DD Actually, when I saw your hobakjuk recipe, this was the squash that I was going to cook it with ><!

  38. max
    Posted October 20th, 2009 at 10:40 pm | # |

    you are so great. You are my new favorite web personality plus savior to my korean food heartaches!!!

  39. Cam
    Posted October 20th, 2009 at 10:29 pm | # |

    lol, the flipping was pretty fantastic :P
    I always love your recipes- Happy Halloween!

  40. Esther
    Posted October 20th, 2009 at 10:26 pm | # |

    How hot should the pan be for the zucchini pancake? I think this will be the first recipe i’ll try (since it requires very little ingredients) Cant wait! =)

  41. Yaqi
    Posted October 20th, 2009 at 9:28 pm | # |

    Does Butternut squash only in the market during fall?
    If I can only get it in the fall, how long can keep it?

  42. Seth
    Posted October 20th, 2009 at 7:02 pm | # |

    That looks so good! I have two butternut squash sitting in my kitchen, I will have to try this very soon!

  43. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted October 20th, 2009 at 6:32 pm | # |

    I never seen a lady-bug flip a pancake in slow motion :)
    That blond wig really did the trick :p
    Great recipies!


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