Hobak Jeon (Pan Fried Zucchini) | 호박전
Pronounced: Ho-Bahk Jeon
What: Pan Fried Zucchini that have been floured, coated in egg mixture, then pan fried.
Taste: Thin, crispy fried egg texture on the outside, with a soft zucchini taste inside. Tastes great with soy sauce mixture.
How It’s Made: Super easy. Slice zucchini in 1/4 inch circles. Coat entire thing in flour then egg mixture. Pan fry. Serve.
What to Serve it With:
Anything! This is a side dish that pairs well with any savory meal.
My Mom served this with Aster Scaber Rice Bowls tonight with kimchi and miso soup. I’ll have the recipes created and linked here next time we make these!
This pairs very well with some sort of carb source like rice that will even out the saltiness of it since we dip it into soy sauce.
Notes & Tips:
My Mom always uses Korean Frying Mix. She doesn’t use flour. The frying mix makes food taste so much tastier, crunchier, and crispier. You can find this at the Korean Grocery Market. We just buy whatever is on sale. All purpose flour works fine too!
It doesn’t have to be Korean Baby Zucchini. My Mom just buys whatever is on sale at the Korean Grocery Store. It’s always either Italian, Mexican, or Korean Zucchini.
Hobak Jeon (Pan Fried Zucchini) | 호박전
Ingredients:
- ½ zucchini (any type is fine, Korean, Italian, and Mexican)
- 2 Tbsp Korean frying mix* or all purpose flour
- 1 egg
- Salt
- White Sugar
- Oil
Instructions:
How to cook Hobak Jeon (Pan Fried Zucchini) | 호박전
- Slice zucchini into 1/4 inch thick circles.
- In a large bowl, whisk together 1 egg with a pinch of salt and sugar.
- Coat zucchini slices in frying mix or flour on both sides (tap off excess), then dip it into egg mixture on both sides.
- Heat a large skillet over medium heat with some oil. Place all zucchini slices onto the skillet and let it fry up until golden (3-4 minutes). Then flip and repeat.
- Serve immediately with soy sauce dip (1 Tbsp soy sauce, 1/2 Tbsp white vinegar, pinch of Korean Red Pepper Flakes)
Notes:
Instructions with VISUALS
Slice zucchini into 1/4 inch thick circles. In a large bowl, whisk together 1 egg with a pinch of salt and sugar. Coat zucchini slices in frying mix or flour on both sides (tap off excess), then dip it into egg mixture on both sides.
Heat a large skillet over medium heat with some oil. Place all zucchini slices onto the skillet and let it fry up for about 3-4 minutes or until golden. Then flip and repeat.
Serve immediately with soy sauce dip (1 Tbsp soy sauce, 1/2 Tbsp white vinegar, pinch of Korean Red Pepper Flakes) and your main dish!
My Mom served these pan fried zucchinis with Aster Scaber Rice Bowls tonight with kimchi and miso soup. So damn good.
A basic banchan (side dish) you should try when you want something to accompany your main meal! It’s ever so slightly crispy because of the fried egg mixture, but smooth and soft inside from the zucchini.
Eat Well,
Sarah