Hobak Jeon (Pan-Fried Korean Zucchini)
Hobak jeon is a Korean side dish made with egg-battered Korean zucchini (ae hobak). It's sweeter than regular zucchini and tastes better!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 Korean zucchini (ae hobak) (or regular zucchini)
- 1/4 cup flour
- salt (to taste)
- 1 tbsp oil
- red & green chili pepper (optional)
Instructions
- 1
Wash and cut the zucchini into 1/3 inch rounds
- 2
Sprinkle a little sea salt all over the top and let it sit for 10 minutes. The salt will draw out some moisture while also imparting flavor. *If you plan to pair this with a dipping sauce, add less salt.
- 3
After 10 minutes, the zucchini should easily bend. Shake off excess moisture but do not pat them dry, you need a little bit of moisture for the next step.
- 4
Lightly coat all of the zucchini in flour and set them aside.
- 5
Whisk together the egg and a pinch of salt. Dip the coated zucchini into the egg, then cook over medium low heat with a little oil.
- 6
Optional: add some chili pepper slices on top for some heat and added flavor.
- 7
When the bottom is a light golden color, flip them over and cook for another 1-2 minutes. Careful not to let it burn.
- 8
Rest on paper towels to collect excess oil and serve immediately or cover to reheat later.