Photograph of the finished Hobak jeon

Korea · Bí ngòi áp chảo Hobak jeon

Hobak jeon

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 1.6 kg
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 200 g
  • Photograph of Salt Salt 24 g
  • Photograph of Oil Oil 180 ml
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Rice vinegar Rice vinegar 60 ml
  • Photograph of Spring onion Spring onion 80 g

Method

  1. 1 Cut the zucchini into 8 mm thick slices and toss with salt for 10 minutes.
  2. 2 Pat each slice dry, then coat with a thin layer of flour and tap off any excess.
  3. 3 Dip the pumpkin slices into the beaten eggs and pan-fry immediately over medium heat.
  4. 4 Cook over medium heat for only 3 minutes on each side; high heat will burn the egg layer while the zucchini slices remain hard.
  5. 5 The coating should be a thin layer of flour followed by egg, not breadcrumbs; that's the jeon style.
  6. 6 Dip in a sauce made of soy sauce, vinegar, and chopped green onions.

With an appliance

  • Air fryer 24 min

    Replace step 4: lightly spray oil onto the egg-coated zucchini slices, air fry at 185 degrees for 9 minutes, flipping at the 5th minute to brown the egg layer and soften the zucchini; steps 5 and 6 remain unchanged.

Start cooking