Hobak Jeon (Korean Pan-Fried Zucchini)
A recipe for Hobak Jeon (Korean Pan-Fried Zucchini)! Slices of zucchini are coated in flour and egg, then pan-fried until golden.
Servings 4 Servings
Ingredients
Dipping Sauce:
- 1/4 cup (60 milliliters) soy sauce
- 2 tablespoons (30 milliliters) rice vinegar
- 1/2-1 teaspoon gochugaru Korean red pepper powder, optional
- Pinch toasted sesame seeds
Hobak Jeon:
- 2 Korean zucchini Aehobak
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup (63 grams) all-purpose flour
- Vegetable oil for pan-frying
- Crown Daisy leaves optional
- Red chili pepper thinly sliced, optional
Instructions
To make the dipping sauce:
- In a small bowl, mix together the soy sauce, vinegar, and gochugaru. Refrigerate until ready to serve, then top with a pinch of sesame seeds.
To make the Hobak Jeon:
- Remove the ends of the zucchini and cut into 1/4 inch (6 millimeter) thick slices.
- Line a baking sheet with paper towels and arrange the slices in a single layer.
- Sprinkle 1/2 teaspoon salt evenly over the slices.
- Flip the slices over and sprinkle another 1/2 teaspoon evenly over the top. Set aside for 10 minutes.
- Pat the zucchini slices dry with the paper towels.
- In a small bowl, beat together the eggs until smooth.
- Place the flour in another bowl.
- In a medium to large pan, drizzle a thin layer of vegetable oil over medium heat.
- Once heated, coat a zucchini slice thoroughly in the flour, shaking off the excess, then dip in the egg and place in the hot pan. Repeat with a few more slices. Take care not to overcrowd.
- If desired, place a thin slice of red pepper or crown daisy leaf on top of each zucchini slice.
- Once the bottom is golden, gently flip to cook the other side just until golden.
- Remove to a towel-lined plate and repeat with remaining zucchini slices.
- Serve immediately with the dipping sauce.