My Korean Kitchen · by Sue Pressey★ 5.0 (2)
Crispy Korean Zucchini Pancakes (Hobakchae Jeon)
NUTRITION · PER SERVING20M COOK
CAL 2%·PRO 4%
CARBS 5G46% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 1G11% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy Korean zucchini pancakes with shrimp, light and crunchy with savory flavor. Serve as an appetizer, snack, or side dish.
starterkoreanshellfishdairy freegluten free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 150 g zucchini (~200g (5.3 to 7.1 oz))
- 45 g carrot ((1.6 oz))
- 1/4 tsp fine salt ((a scant 1/4 tsp – fill your 1/4 tsp measure but leave it just slightly underfilled))
- 3 Tbsp dried shrimp ((or substitute: 85 g / 3 oz fresh shrimp, squid, rockfish, or mussels))
- 1/4 cup Korean pancake mix
- 1/2 green chili (or red chili (optional, for a spicy kick))
At a glance
PER SERVING · TIME 20M
CAL 2%·PRO 4%
CARBS 5G46% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 1G11% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 306mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 21mg
- Iron
- 0.22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 306MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.