Hobak Buchim (Zucchini Pancakes) with Ramp Kimchi

July 28, 2020

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!

1.25 pounds Local Roots zucchini, shredded
¼ onion, thinly sliced
2 shishito peppers
¼ cup ramp kimchi 
1 Local Roots egg
5 tbsp Local Roots flour
3 tbsp cornstarch

Dipping Sauce: 
1 tbsp soy sauce
1 tsp vinegar
1 tbsp water
½ tsp sugar
Black pepper
Korean pepper flakes


  1. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for 10 minutes. Transfer to a cloth kitchen towel or cheese cloth, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
  2. Combine the flour, cornstarch, egg, zucchini, onions, and ramp kimchi. The mixture should be thick and will become more liquidy after a few minutes. If it’s still too thick, splash in some kimchi juice. 
  3. Heat a skillet with oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. 
  4. Combine all of the dipping sauce ingredients together in a separate bowl. Sprinkle with pepper flakes. 

Recipe by Local Roots team member Phoebe Tran.

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