Description
Hobak Jeon (pronounced ho-bahk jeon) is pan-fried zucchini commonly served on Korean New Years’ Day (Seollal) and Korean Thanksgiving Day (Chuseok). Despite its appearance, this dish is really easy to make and tastes wonderful.
Ingredients
Units
Scale
Hobak Jeon
- 1 zucchini
- 1 tbsp salt
- 1 red chilli and small leaflets of green leafy vegetables such as parsley
- 2 eggs, beaten
- 1/4 cup flour
- oil for pan frying
Dipping Sauce
- 1 tsp rice vinegar
- 1 tbsp light soy sauce
- 1/2 tbsp ketchup
- 1/2 tsp sesame oil
- 1/2 tsp roasted sesame seeds
- 1/4 tsp gochugaru
Instructions
- Slice zucchini into slightly less than 1cm slices. Salt it generously to remove the water. Mix well and leave it for 20mins.
- (optional) Dipping sauce. If you find zucchini to be plain, you can combine rice vinegar, light soy sauce, ketchup, sesame oil, roasted sesame seeds and gochugaru for a tangy sweet dipping sauce.
- Prepare the garnish. Slice the red chilli thinly and cut the leaflets.
- Dry zucchini with paper towels. Meanwhile, heat up oil on medium-high heat. The oil should be enough to cover the pan but not enough to drown the zucchini.
- Dip it in flour, ensuring that all sides are covered, and tap off excess flour.
- Place it in egg, and lift to let excess egg drip off.
- Cook in oil for about 30s, place garnish on the side facing the top and cook for 1 more minute. Flip and cook for 2 more minutes, checking if the batter has turned golden brown. The timing is highly dependent on heat and thickness, hence observe closely by its colour.
Notes
Keep any leftover jeon in the fridge for 4 days, and reheat by lightly frying over a pan.