Korean Zucchini Fritters (Hobak Jeon)
Korean Zucchini Fritters (Hobak Jeon) is a great banchan(side dish) for your everyday meal. This mildly sweet (naturally) and soft jeon makes it perfect for kids. One of my daughter's favorite!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Korean baby zucchini ((애호박 Ae-hobak))
- 1 large egg
- 1/3 cup flour ((more if you have a big zucchini!))
- 1/2 tsp Sea Salt (Trader Joe's)
- 2 Tbsp vegetable oil/olive oil
- 2 Tbsp Kikkoman soy sauce
- 1 Tbsp rice vinegar ((regular vinegar is ok too))
- roasted sesame seeds
Instructions
- 1
Cut zucchini into 1/4 inch slices and lay them in layers out on a plate.
- 2
Lightly sprinkle the cut zucchini slices with good quality sea salt before you add another layer.
- 3
Leave them for 5-7 minutes so that they become well salted and slightly pickled.
- 4
In the mean time, put some flour onto a plate or a shallow bowl. Also whisk one egg into another shallow bowl and add a pinch of salt to the egg.
- 5
Coat the zucchini slices with flour on both sides and set aside.
- 6
Heat about 2 T of vegetable or olive oil in a large frying pan over medium high heat. Make an assembly line of the flour coated zucchinis -> beaten egg -> pan. Dip each floured zucchini piece into the egg, coat it fully and then put it in the frying pan.
- 7
When both sides are nicely browned Jeons are ready to be taken off the heat.
- 8
Make some dipping sauce by mixing soy sauce and vinegar together in a separate sauce dish.
- 9
Serve the Hobak Jeon and sauce together as banchan in your delicious Korean meal.