Bulgogi Zucchini Pancake

Bulgogi Zucchini Pancake! A savory Korean pancake filled with bulgogi, shredded zucchini and green onions. So easy to make and delicious! We hope you give this a try!

We spent last weekend in NYC and had a fabulous time. We met up with my nephew and basically went all over the city to eat. First we went to the Soho area and had brunch at The Dutch. Next, we went for tea time at Laduree. I picked up pastries and cardamom buns from La Cabra and then we went for Korean food at Cho Dang Gol.

I always love dining at Korean restaurants because I feel like I am home. Cho Dang Gol is just outside of Korean town in NYC and the restaurant was packed with Korean people. This is when you know the food is good. There, we had a Beef & Zucchini Pancake. I love ordering this at Korean restaurants to have as an appetizer before all the bulgogi, galbi and soups come out. It was delicious so I decided to recreate it at home. This recipe can be used as a base for any Korean pancake recipe. We hope you try it! 

Bulgogi Zucchini Pancake

Print Recipe

Bulgogi Zucchini Pancake

I used leftover Bulgogi. To make this at home, here's the recipe. You can also easily pick up a ready made Bulgogi marinade from Hmart or a Korean grocery store. If you don't have any bulgogi, you can easily use cooked lean ground beef instead.

*Not required but adding cornstarch will help to yield a crunchy, crispy pancake exterior.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Appetizer or Snack

Cuisine: Korean

Keyword: bulgogi, hobak buchim, hobak jun, korean pancake, zucchini

Servings: 2

Author: hipfoodiemom

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Ingredients

• 1 cup cooked bulgogi
• 1/2 zucchini shredded
• 1 or 2 green onions or scallions sliced thin
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch* optional
• 1/2 cup + 2 teaspoons water
• 1 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 to 2 tablespoons vegetable oil

For the dipping sauce:

• 2 to 3 tablespoons soy sauce
• 1 teaspoons brown rice vinegar
• 1/2 to 1 teaspoons gochugaru
• sesame seeds

Instructions

For the bulgogi zucchini pancakes:

• Prep all of the veggies. Squeeze the shredded zucchini in a paper towel to dry the zucchini as much as possible. Set aside.
• Using a large mixing bowl, whisk together the flour, cornstarch, water, salt, onion powder and garlic powder to make the batter. Add in the cooked chopped bulgogi, shredded zucchini and the green onions. Mix together until everything is coated in the batter.
• Using a large non-stick pan or skillet, heat the vegetable oil over medium high heat. Pour in the batter with the bulgogi, zucchini and the green onions. Flatten and form and shape into a round circle if desired. Cook until golden brown and flip and let the other side cook as well.

For the dipping sauce:

• Whisk together all of the ingredients. Taste and adjust as needed. Serve with the Bulgogi Zucchini Pancakes.

Notes

Here's another option for a dipping sauce

This is a great foundational recipe for any type of savory Korean pancake: green onions, kimchi, seafood, you name it!