Hobak Jeon () or Korean fried zucchini / sukini pancake, simply made

🥒 Hobak Jeon Recipe (Korean Zucchini Pancake)

Main ingredient

• Korean zucchini / sukini (Ae-hobak) or 1 simple sukini

• A little sea salt

• Multi-purpose Wheat flour (or Korean crispy fried flour) about 3 tablespoons

• 1-2 chicken eggs (whisk well)

• Vegetable oil for frying

☘️ Dipping Sauces Ingredients (Dipping Sauces)

• Shoyu (Korean / Japanese soy sauce) 2 tablespoons

• 1 tablespoon rice vinegar

• ½ teaspoon of granulated sugar (or not included)

• A little Korean cayenne pepper (koshugaru) (as you like)

• A little roasted white sesame

• A little alley onion

☘️ to do

1. Prepare zucchini:

• Slice zucchini / sukini into round glasses, about 0.5 to 1 centimeter thick (should not be too thin)

• Sprinkle a little salt on the sliced zucchini, leave for 5-10 minutes to make the zucchini spit out (helps soften the zucchini slightly).

• Use the tissue to mop the excess water out of the zucchini skin to dry.

2.Plating flour and eggs:

• Mix each zucchini with a thin layer of versatile wheat flour, knock off the excess flour, leaving a thin coating.

• Bring the zucchini that is mixed with flour and then moisten the chicken eggs that are beaten on both sides.

3.Fry:

• Set the pan. Add a little vegetable oil (use a relatively mild medium to medium light).

• Place the egg-plated zucchini in the pan. Fry each side for 2-3 minutes until it is beautifully yellow-gold.

• Tip: To be pretty as in the photo, place a piece of red pepper or vegetable leaves (such as alley parsley) on the uncooked side of the egg, before turning it over.

4. Prepare dipping sauce and serve:

• Mix all dipping sauce ingredients together.

• Arrange zucchini pancakes on a plate. Serve with prepared dipping sauce.

Tip:

✅ mop the zucchini to dry well. The pancakes will be crispy.

✅ Central fire, not burning, not raw.

✅ Hot, delicious. ❗️

🎯 Thai Fusion: Try dipping with a sauce or sweet chili sauce is delicious! 🌶️

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