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Hobak Jeon (Pan-Fried Korean Zucchini)

prep time:15 minutes
cook time:15 minutes
Standing Time10 minutes
total time:40 minutes
Hobak jeon is that golden, egg-battered zucchini you get as banchan at Korean restaurants. Salting the zucchini slices for 10 minutes before coating them is crucial - it pulls out water so the egg doesn't get soggy and makes the zucchini tender instead of crunchy.
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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.

Notes

Work in batches if needed, adding more oil between batches. Do not overcrowd pan.