Korean Squash Pancake (Hobakjeon) Recipe

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Looking for an easy Korean squash pancake (hobakjeon) recipe? Learn how to make Korean squash pancake (hobakjeon) using healthy ingredients.


Submitted by averagelollipop

Makes 1 serving



With inspiration from maangchi's how-to-videos! Any vegetable can be used!

Recipe Ingredients for Korean squash pancake (hobakjeon)

1/2 large squash
3 pinches salt
2 tbsp flour
1/2 tbsp vegetable oil

Recipe Directions for Korean squash pancake (hobakjeon)

  1. julien the squash

  2. mix salt and squash in a small bowl, let it rest for 15-20 minutes

  3. add flour and flip by hand until blended

  4. heat the oil on a non-stick pan

  5. even the mixture thinly so there is no holes in the pancake

  6. fry until golden brown around the edges and flip

  7. fry the other side

  8. serve right after it's done!

Categories

Vegetables, Appetizers, First Course, Side Dish, Asian, Fry, Vegetarian, Halal, Sugar-Free

Nutrition Facts
Serving Size 185.1g
Amount Per Serving
Calories
143
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
482mg
20%
Potassium
440mg
13%
Total Carbohydrates
17.3g
6%
Dietary Fiber
2.2g
9%
Sugars
2.8g
Protein
3.6g
Vitamin A 6% Vitamin C 46%
Calcium 3% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • High in riboflavin
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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