Ingredients
For the Dipping Sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon gochugaru (Korean chili flakes)
- 1/2 teaspoon sesame seeds
For the Zucchini Jeon
- 2 Korean zucchini (ae-hobak), or regular zucchini
- 1/2 teaspoon table salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 2-3 tablespoons neutral oil
First, Prep the Zucchini and Dipping Sauce
In a small bowl, whisk together all the dipping sauce ingredients and set it aside for the flavors to meld.
Wash and cut the zucchini into 1/3-inch thick rounds. Lay the slices out on a tray or cutting board in a single layer and sprinkle them evenly with the 1/2 teaspoon of table salt. Let them sit for about 10 minutes. You will see beads of moisture form on the surface as the salt draws out excess water.
After 10 minutes, the zucchini slices should be pliable and easy to bend. Shake off any excess moisture, but do not pat them completely dry; a little surface moisture is needed for the flour to stick.
Next, Coat the Zucchini
Set up a simple breading station with two shallow dishes. Place the all-purpose flour in one dish. In the other, crack the eggs and whisk them with a pinch of salt.
Lightly coat each slice of salted zucchini in the flour, making sure to shake off any excess.
Finally, Pan-Fry the Jeon
Heat about 1-2 tablespoons of neutral oil in a large non-stick pan over medium-low heat.
One by one, dip the floured zucchini slices into the whisked egg, letting any excess drip off. Immediately place them in the hot pan in a single layer. Be careful not to overcrowd the pan; work in batches if necessary, adding more oil as needed.
Cook for ~2-3 minutes per side, until the egg coating is a light golden brown with crispy edges and the zucchini is tender.
Remove the cooked jeon to a wire rack or paper towels to drain any excess oil. Serve immediately with the dipping sauce.
Hobak Jeon (Pan-Fried Korean Zucchini)
Ingredients
For the Dipping Sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon gochugaru Korean chili flakes
- 1/2 teaspoon sesame seeds
For the Zucchini Jeon
- 2 Korean zucchini ae-hobak, or regular zucchini
- 1/2 teaspoon table salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 2-3 tablespoons neutral oil
Instructions
- Whisk together soy sauce, water, rice vinegar, sugar, gochugaru, and sesame seeds for dipping sauce.
- Slice zucchini into 1/3-inch rounds and sprinkle with salt. Let stand 10 minutes until moisture appears.
- Shake excess moisture from zucchini slices.
- Place flour in one shallow dish and beaten eggs in another.
- Coat zucchini slices in flour, shaking off excess.
- Heat oil in non-stick pan over medium-low heat.
- Dip floured slices in egg and place in hot pan.
- Cook 2-3 minutes per side until golden brown and crispy.
- Transfer to wire rack and serve immediately with dipping sauce.
