📝 About This Recipe
Hobakjeon is a beloved Korean classic that transforms humble zucchini into elegant, golden medallions of pure comfort. Each slice is lightly dredged in flour and dipped in a silky egg wash before being pan-fried to a tender, buttery perfection. It is a staple of 'Jeon' culture in Korea, offering a delicate balance of natural sweetness and savory richness that shines as a side dish or a light snack.
🥗 Ingredients
Main Ingredients
- 2 medium Zucchini (Aehobak or Grey Zucchini) (sliced into 1/4 inch thick rounds)
- 1/2 teaspoon Fine Sea Salt (for drawing out moisture)
- 1/2 cup All-purpose Flour (placed in a shallow bowl)
- 2 Large Eggs (beaten well with a pinch of salt)
- 3-4 tablespoons Vegetable Oil (for pan-frying; use a neutral oil)
For the Dipping Sauce
- 2 tablespoons Soy Sauce (Jin-ganjang or regular soy sauce)
- 1 tablespoon Rice Vinegar (adds a necessary tang)
- 1 tablespoon Water (to mellow out the saltiness)
- 1/2 teaspoon Gochugaru (Korean Red Chili Flakes) (adjust for spice preference)
- 1/2 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1/2 teaspoon Toasted Sesame Seeds
- 1 stalk Green Onion (finely minced)
For Garnish (Optional)
- 1 Red Chili Pepper (thinly sliced into rings)
- 1 handful Crown Daisy or Parsley Leaves (for a pop of green)
👨🍳 Instructions
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1
Wash the zucchini thoroughly and pat dry. Slice them into consistent rounds, approximately 1/4 inch thick. Consistency is key for even cooking.
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2
Lay the zucchini slices out on a large tray or cutting board. Sprinkle both sides lightly with 1/2 teaspoon of fine sea salt. Let them sit for 10 minutes.
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3
While the zucchini rests, prepare the dipping sauce by whisking together the soy sauce, vinegar, water, gochugaru, sesame oil, sesame seeds, and minced green onion in a small bowl. Set aside.
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4
After 10 minutes, use a paper towel to gently pat the surface of each zucchini slice to remove the excess moisture drawn out by the salt.
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5
In a shallow bowl, place the all-purpose flour. In a second bowl, beat the eggs with a tiny pinch of salt until the whites and yolks are fully incorporated.
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6
Dredge each zucchini slice in the flour, coating both sides. Tap off any excess flour vigorously; you want a very thin, translucent coating.
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7
Heat a large non-stick skillet over medium-low heat and add 1-2 tablespoons of vegetable oil, swirling to coat the pan.
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8
Dip the floured zucchini slices into the beaten egg wash, ensuring they are fully submerged and coated.
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9
Carefully place the slices into the hot skillet. Do not overcrowd the pan; work in batches if necessary.
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10
If using garnishes, quickly place a slice of red chili or a small herb leaf onto the center of each zucchini slice while the egg is still wet.
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11
Fry for 2-3 minutes on the first side until the egg is set and a beautiful light golden brown color appears. Adjust heat to low if they are browning too quickly.
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12
Flip the slices gently with a spatula and cook for another 2 minutes. The zucchini should be tender-crisp, not mushy.
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13
Transfer the cooked Hobakjeon to a plate lined with paper towels to drain any excess oil for about 30 seconds.
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14
Arrange the zucchini pancakes on a serving platter in a circular pattern and serve immediately while warm with the dipping sauce in the center.
💡 Chef's Tips
Use a medium-low heat to ensure the egg doesn't burn before the zucchini softens; patience is the secret to the perfect golden color. Always pat the zucchini dry after salting, otherwise the flour coating will become soggy and fall off during frying. For a gluten-free version, substitute the all-purpose flour with rice flour or a gluten-free flour blend. If you want a cleaner look, strain your beaten eggs through a fine-mesh sieve to remove the chalaza and ensure a perfectly smooth egg wash. Store leftovers in an airtight container and reheat in a dry pan over low heat to restore the texture; avoid the microwave.
🍽️ Serving Suggestions
Serve as part of a traditional Korean 'Bansang' (meal) alongside steamed white rice and a hot bowl of Doenjang-jjigae (soybean paste stew). Pair with a chilled glass of Makgeolli (Korean rice wine) for a classic rainy-day snack combination. Serve as an elegant appetizer for a multi-course dinner party. Add these to a lunch bento box; they are one of the few Jeon dishes that still taste wonderful at room temperature. Complement the dish with other types of Jeon, like shrimp or mushroom, for a 'Jeon-modum' platter.