Vegan Hobak Jeon

Vegan Hobak Jeon is a delicious Korean zucchini pancake, baked to perfection for a healthier twist. This dish is packed with flavor and provides a delightful texture that is perfect for dipping in a savory soy sauce.

Ingredients

• Zucchini - 250 grams, grated
• Carrot - 50 grams, grated
• Green onion - 2 stalks, finely chopped
• All-purpose flour - 70 grams
• Chickpea flour - 30 grams
• Vegetable broth - 120 ml
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon (for greasing)

Steps

1. Preheat your oven to 200°C (400°F) and lightly grease a baking sheet with olive oil.
2. In a large mixing bowl, combine the grated zucchini, grated carrot, and chopped green onion.
3. Add the all-purpose flour, chickpea flour, minced garlic, salt, and black pepper to the bowl.
4. Gradually pour in the vegetable broth while mixing until a smooth batter forms.
5. Spread the batter evenly onto the prepared baking sheet to form a pancake.
6. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and the pancake is firm.
7. Once done, remove from the oven, let it cool for a few minutes, then cut into wedges.
8. Serve warm, ideally with a side of soy sauce for dipping.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 27 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from zucchini and carrots.
• High in dietary fiber, promoting digestive health.

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