Korean zucchini pancakes (Hobak buchimgae) from Adam's Big Pot: Easy Meals for Your Family (page 152) by Adam Liaw

  • chilli powder
  • sesame oil
  • onions
  • rice vinegar
  • zucchini
  • plain flour
  • potato flour
  • light soy sauce
  • EYB Comments

    Can substitute cornflour for potato flour, and mixed vegetables, thinly sliced meats or seafood for zucchini.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cornflour for potato flour, and mixed vegetables, thinly sliced meats or seafood for zucchini.

  • KarinaFrancis on June 01, 2020

    My pancakes came out a lot thicker than the picture, but they were very tasty. Next time I might shred the zucchini instead and up the ratio of potato flour for a crisper finish. Definitely a good back pocket recipe

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