Hobak Jeon
Introduction
Korean Hobak Jeon is a delightful dish that highlights the subtle sweetness of zucchini. As a great banchan (side dish), it complements main dishes perfectly and makes for an everyday meal addition. Traditionally, I haven’t cooked many Jeon dishes due to their perceived effort, especially amidst competing party dishes like bold BBQ meats. However, I’ve come to learn that when Jeon takes a leading role or is served with gentler meals, its tastes truly shine.
Cooking Method
Cooking Method Hobak Jeon is quickly pan-fried in egg batter, producing in delectable fritters that represent the essence of summer’s plentiful zucchinis.
ingredients
- 1 Korean zucchini or regular zucchini
- 1/4 cup flour
- salt to taste
- 1 tbsp oil
- red & green chili pepper optional
Hobak Jeon
Instruction
To make Hobak Jeon, first slice the zucchini into uniform pieces and place them flat on a rimmed baking pan. Sprinkle salt evenly over the squash and set aside for about 5 minutes. This helps to draw away extra moisture. Following resting, gently remove any remaining damp with kitchen paper.
Next, prepare the zucchini coating. In a freezer bag, add the wheat flour and a pinch of the remaining salt, next by the zucchini. Seal the bag securely and shake to assure that the courgette is completely covered.
Take each zucchini piece out one by one, shaking off excess flour, and dunk them into a bowl of beaten egg. Ensure both sides are coated with egg in batches.
Heat a skillet over medium to medium-low heat and add cooking oil, spreading it evenly. Throw the zucchini in the pot and heat until both sides are carefully browned, rotating halfway through. Cooking time varies depending on the thickness of the zucchini, but it will require roughly 3-4 minutes per side to stop frying.
Transfer the cooked zucchini to a plate and serve Hobak Jeon hot with Korean pancake dipping sauce, cooked rice, and other Korean side dishes.
Slicing and Salting Zucchini
For Hobak Jeon, begin by cutting the zucchini into quarter-inch slices and layering them on a plate. Lightly sprinkle the zucchini slices with good quality sea salt between each layer. Let them sit for 5-7 minutes to become well salted and slightly pickled.
In the meantime prepare the coating station. Place flour on a plate or shallow bowl. In another shallow bowl whisk an egg with a pinch of salt. Coat each zucchini slice with flour on both sides and set aside.
Frying Process
In a large frying pan, heat the vegetable or oil of olives on a medium-high flame. Set up an assembly line with the flour-coated zucchini eggs that have been beaten and frying pan. Dip each floured zucchini piece into the egg, making sure it is completely coated, and place it in the heating pan.
Cook the zucchini until both sides are softly golden brown, about a minute per the side, depending on the thickness of the zucchini. Before flipping, add a decorative element to the top, such as a red pepper slice or green sheet. To preserve the delicate texture of the the zucchini, avoid overcooking it.
Once all the pieces have been pan-fried, serve Hobak Jeon warm with a simple dipping sauce composed of soy sauce and water. Dip each floured zucchini a slice into the egg, ensuring it is completely coated, then place it in the heating pan.
Cook the zucchini until both sides are softly golden brown, approximately a minute per side according to thickness. Optionally, put a decorative touch like a red pepper slice or green leaflet on top before flipping. Avoid overcooking to keep the zucchini’s delicate texture.
Once all pieces are pan-fried, serve Hobak Jeon warm alongside an effortless dipping sauce created by blending the soybean oil and vinegar.