Pan-fried Korean zucchini (Hobak jeon)
Dip slices of Korean zucchini in flour and egg and pan-fry until golden on both sides.
- Cuisine
- Korean
- Prep
- 15 min
- Cook
- 8 min
Scale the recipe
Ingredients
- Korean zucchini (aehobak) Raw zucchini weighed with the skin on after washing and trimming the ends
- 160 g
- All-purpose flour
- 15 g
- Egg Weight without shell
- 50 g
- Cooking oil
- 1 T
Seasonings
- Fine salt
- 1 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the zucchini
Rinse the squash under running water and trim both ends. Cut the zucchini 160 g into 5 mm rounds.
-
Salt and blot the slices
Lay out the slices and sprinkle the salt 1 g on both sides. Wait about 5 minutes for beads of moisture to form, then blot with a clean paper towel.
-
Beat the egg
Put the egg 50 g in a shallow bowl. Beat until no streaks of white or yolk remain.
-
Dust lightly with flour
Spread the flour 15 g on a wide plate. Touch both sides of each slice to it, then shake off the excess.
-
Heat the pan and dip in egg
Heat the oil 1 T in a skillet over medium, then lower to medium-low. Dip the slices in egg one at a time, let excess drip off, then space them apart in the pan. Work in batches if needed.
-
Brown both sides
Flip with a wide spatula when the underside of the coating sets and turns light golden. Brown the other side and check that no liquid egg remains.
-
Drain and serve
Rest the slices on a rack briefly to drain, then plate them.
