Baked Korean Zucchini Pancake (Hobak Jeon)
Chicken Caesar Salad Lunch Box
Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 4-6 people as appetizer
Finally! A Korean pancake recipe that's healthier, easier, and just as delicious!
Say goodbye to messy oil splashes and standing over the stove flipping individual pancakes. This baked Korean zucchini pancake (hobak jeon) delivers all the crispy, golden perfection you love about traditional Korean pancakes with way less work and oil. The outside gets beautifully crispy while the inside stays tender and packed with flavor.
Perfect as an appetizer for your next gathering, a satisfying side dish with Korean BBQ, or even a light lunch on its own. Plus, you can make one big batch all at once instead of cooking them one by one. Your kitchen stays clean, and you get to actually enjoy the meal with your family instead of being stuck at the stove!
Ingredients
For the Sautéed Vegetables
• 2 zucchinis, sliced into ¼-inch medallions
• 2 medium onions, cut into half-moon shapes
• 2 green onions, sliced diagonally
• Salt and pepper to taste
• Salt and pepper to taste
For the Batter
• 1¼ cups water
• 1 cup all-purpose flour
• ⅓ cup corn flour (or cornmeal)
• 1 tsp cornstarch (for extra crispiness)
• 2 tbsp vegetable oil
• ½ Salt and pepper to taste
For the Korean Dipping Sauce
• ½ cup low-sodium soy sauce
• 4 tbsp water
• 1 tbsp rice vinegar
• 2 tbsp sugar
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• ½ tsp gochugaru (Korean chili flakes)
• Chopped green onions for garnish
Instructions:
Prep Your Vegetables
Start by slicing your zucchini into medallions about ¼ inch thick - not too thin or they'll get mushy, not too thick or they won't cook through evenly. Cut your onions into half-moon shapes and slice the green onions diagonally. This prep work makes all the difference!
Sauté the Vegetables
Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add the zucchini and onions, then season generously with salt and pepper. Sauté for 10-15 minutes, stirring occasionally, until the vegetables are lightly browned and most of their liquid has evaporated. Don't overcook them or they'll become mushy! Turn off the heat, add the green onions, mix everything together, and set aside to cool completely.
Make the Perfect Batter
In a large bowl, whisk together the all-purpose flour, corn flour, cornstarch, salt, and pepper. Gradually add the water while whisking continuously to avoid lumps - you want a smooth, lump-free batter. Add the oil and mix well. Once your sautéed vegetables have cooled, fold them into the batter until every piece is beautifully coated.
Bake to Golden Perfection
Preheat your oven to 200°C (390°F). Oil a 27x37cm baking tray with 3 tablespoons of vegetable oil - don't skip this step as it creates that crispy bottom! Spread the batter evenly across the pan and flatten with your hands or a spatula to cover the entire surface. Sprinkle extra cornmeal on top for added crunch, then drizzle 3 tablespoons of oil over everything. Bake for 40 minutes, then switch to grill mode at 230°C (450°F) for 5 minutes to get that gorgeous golden top.
Make the Dipping Sauce
While your pancake is baking, make the sauce! In a small bowl, dissolve the sugar in 2 tablespoons of warm water first - this prevents any grittiness. Add the soy sauce, rice vinegar, minced garlic, sesame oil, sesame seeds, gochugaru, and chopped green onions. Mix everything together and taste - adjust the flavors to your liking. This sauce keeps well in the fridge for up to a week!
Serve and Enjoy
Flip pancake over and cut into squares. Serve immediately with dipping sauce on the side.
Chicken Caesar Salad Lunch Box
Why You'll Love This Recipe
• Healthier - Uses significantly less oil than traditional frying methods
• Easier - Make one big batch instead of standing over the stove flipping individual pancakes
• Cleaner - No oil splatter mess to clean up afterward
• Better for entertaining - You can actually enjoy time with your guests instead of being stuck in the kitchen
• Perfect texture - Gets just as crispy as the fried version with a tender, flavorful interior
Pro Tips
• Don't skip the sautéing step - This removes excess moisture and concentrates flavors
• Let vegetables cool completely before adding to batter to prevent it from becoming too thin
• Oil the pan generously - This creates that essential crispy bottom layer
• Flatten evenly - Use your hands or a spatula to ensure even cooking
• Serve immediately while the exterior is at its crispiest
Perfect Pairings
This Korean zucchini pancake pairs beautifully with kimchi, pickled radish, sautéed spinach, or any Korean banchan (side dishes). It's also wonderful alongside Korean BBQ or as part of a Korean feast!
Storage and Reheating
Store leftovers in the refrigerator for up to 2 days. To reheat, preheat your oven to 180°C (350°F) and bake for 8 minutes until heated through and crunchy again.
Enjoy this healthier take on Korean comfort food that brings all the authentic flavors with none of the frying hassle! Once you try this baked method, you'll never go back to the traditional way. Don't forget to share your own favorite Korean pancake combinations and let me know how this recipe works for you!
Hello, World!
Baked Korean Zucchini Pancake (Hobak Jeon)
Finally! Crispy Korean pancakes without the mess or guilt. This healthier baked version delivers authentic Korean flavors with 75% less oil. Golden, crunchy exterior meets tender zucchini filling - plus an addictive Korean dipping sauce that'll have you craving more.
Ingredients
Instructions
- Start by slicing your zucchini into medallions about ¼ inch thick - not too thin or they'll get mushy, not too thick or they won't cook through evenly.
- Cut your onions into half-moon shapes and slice the green onions diagonally. This prep work makes all the difference!
- Heat 3 tablespoons of vegetable oil in a large pan over medium heat.
- Add the zucchini and onions, then season generously with salt and pepper. Sauté for 10-15 minutes, stirring occasionally, until the vegetables are lightly browned and most of their liquid has evaporated.
- Don't overcook them or they'll become mushy! Turn off the heat, add the green onions, mix everything together, and set aside to cool completely.
- In a large bowl, whisk together the all-purpose flour, corn flour, cornstarch, salt, and pepper.
- Gradually add the water while whisking continuously to avoid lumps - you want a smooth, lump-free batter.
- Add the oil and mix well. Once your sautéed vegetables have cooled, fold them into the batter until every piece is beautifully coated.
- Preheat your oven to 200°C (390°F).
- Oil a 27x37cm baking tray with 3 tablespoons of vegetable oil - don't skip this step as it creates that crispy bottom!
- Spread the batter evenly across the pan and flatten with your hands or a spatula to cover the entire surface.
- Sprinkle extra cornmeal on top for added crunch, then drizzle 3 tablespoons of oil over everything.
- Bake for 40 minutes, then switch to grill mode at 230°C (450°F) for 5 minutes to get that gorgeous golden top.
- In a small bowl, combine sugar, warm water, soy sauce, rice vinegar, minced garlic, sesame oil, sesame seeds, gochugaru, and chopped green onions.
- Mix well and adjust flavors to taste.
- Carefully flip the pancake over to show off that golden bottom, then cut into squares.
- Serve immediately with the dipping sauce on the side. The contrast between the crispy exterior and tender, flavorful interior is absolutely perfect.
Notes
Why You'll Love This Baked Version:
- Healthier - Uses significantly less oil than traditional frying methods
- Easier - Make one big batch instead of standing over the stove flipping individual pancakes
- Cleaner - No oil splatter mess to clean up afterward
- Better for entertaining - You can actually enjoy time with your guests instead of being stuck in the kitchen
- Perfect texture - Gets just as crispy as the fried version with a tender, flavorful interior
Pro Tips for Perfect Results:
- Don't skip the sautéing step - This removes excess moisture and concentrates flavors
- Let vegetables cool completely before adding to batter to prevent it from becoming too thin
- Oil the pan generously - This creates that essential crispy bottom layer
- Flatten evenly - Use your hands or a spatula to ensure even cooking
- Don't open the oven door during the first 30 minutes or the pancake might deflate
- Serve immediately while the exterior is at its crispiest
Hi, I’m Sencha. welcome to my kitchen! I’m a home cook with Korean and Vietnamese roots, raised in the Middle East. In my kitchen, cultures blend and flavor comes first. I share comforting, everyday recipes inspired by my heritage and upbringing: bold Korean, fresh Vietnamese, cozy Arabic dishes — made with love for family, and now for you!
