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.

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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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98 Comments:

  1. Marie& has 2,272 comments

    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. ^_^

  2. Heather& has 2 comments

    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.

  3. Vicky Liu& has 1 comment

    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!

  4. Cler& has 2,272 comments

    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.

  5. Amber& has 36 comments

    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 joined 8/08 & has 11,724 comments

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

    • Pixie& has 2,272 comments

      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& has 3 comments

        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.

  6. Josh& has 7 comments

    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…

  7. D& has 43 comments

    Can you add an egg in the batter?

  8. Judy Emmetsun joined 11/08 & has 2 comments

    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!

  9. hazel& has 2,272 comments

    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

  10. max& has 11 comments

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

  11. Cam& has 9 comments

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

  12. Esther& has 1 comment

    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! =)

  13. Yaqi& has 2,272 comments

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

  14. Seth& has 3 comments

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

  15. Reinier Rotterdam, The Netherlands joined 2/09 & has 2,272 comments

    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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