There are so many different types of savory pancakes in Korean cuisine – kimchi, seafood, potato, garlic chives, and mung bean to name a few of our favorites. Hobak Buchim are made in the summer when zucchinis are abundant. They can be made ahead of time as a snack, appetizer, or light meal, eaten warm or cold. Make them ahead of time and bring them along your next hiking trip for a veggie-fueled light lunch or bring them to your next socially-distant picnic.
We added some Local Roots ramp kimchi from our quarantine pantry into the mix. Feel free to substitute with our classic kimchi or scallions!
1 tbsp soy sauce
1 tsp vinegar
1 tbsp water
½ tsp sugar
Korean pepper flakes
Recipe by Local Roots team member Phoebe Tran.
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