Korean Squash Pancakes

Hobak jeon represents the Korean talent for transforming simple vegetables into crispy, savory delights. These delicate squash pancakes, made by dipping tender squash slices in egg and flour before pan-frying, showcase how Korean cuisine can elevate everyday ingredients into something special. In Korean homes, these pancakes are particularly appreciated during summer and fall when zucchini and summer squash are at their peak.

What makes hobak jeon particularly special is its perfect balance of textures - crispy exterior giving way to tender squash inside, all enhanced by a light egg coating. This dish demonstrates the Korean cooking principle of achieving multiple textures in a single bite while maintaining the natural flavor of the main ingredient.

In modern Korean dining, hobak jeon remains a popular banchan that bridges seasons and generations. Whether served as part of a larger meal or enjoyed as a snack, these Korean squash pancakes continue to provide a satisfying combination of crispy and tender textures while making the most of seasonal produce. Easy to make, simple ingredients, and always a crowd pleaser.

Why You'll Love This Recipe

• Light and crispy texture

• Perfect seasonal dish

• Simple ingredients

• Quick preparation

• Kid-friendly

• Versatile serving options

What is Hobak Jeon?

Hobak jeon (호박전) are Korean squash pancakes where thin slices of summer squash or zucchini are coated in flour and egg, then pan-fried until crispy. These savory pancakes are part of the larger family of "jeon," or Korean pan-fried delicacies.

My Essential Korean Pantry contains several of these ingredients, specifically:

• Sempio Soy Sauce
• Kadoya Sesame Oil
• Marukan Rice Vinegar
• Shirakiku Roasted Sesame Seeds

Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!