Hobak-jeon (Korean Zucchini in Egg Batter)
Tender slices of young zucchini in a thin, golden coating of egg and flour, served with a simple soy-vinegar dipping sauce.
Ingredients
- zucchini2 pcs
- salt1 tsp
- wheat flour60 g
- egg2 pcs
- vegetable oil30 ml
- soy sauce2 tbsp
- rice vinegar1 tbsp
- water1 tbsp
Instructions
Cut 2 zucchini into rounds about 8 mm thick. Lightly salt them on both sides with 1 tsp salt and let sit for 15–20 minutes to draw out moisture; shake off any excess liquid.
Pour 60 g flour onto a shallow plate. In another plate, beat 2 eggs until smooth. Coat each zucchini slice in flour on both sides, then dip into the egg.
Heat a large nonstick skillet over medium heat and add 30 ml vegetable oil. Arrange the slices in a single layer, without overcrowding the pan.
Fry for about 1 minute, until the bottom and edges turn light golden. Flip and fry for another minute or so; don't overcook the zucchini. Add a little more oil between batches if needed.
For the sauce, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp water in a small bowl.
Serve the hobak-jeon warm as a Korean banchan, with the dipping sauce on the side.
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