AI-generated imageKorean Egg-Coated Zucchini Rounds (Hobak Jeon), 2 Servings
A familiar Korean banchan made by flour-dusting individual zucchini rounds, dipping in beaten egg and pan-frying separately, unlike a mixed-batter vegetable pancake.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash half a zucchini and slice into even 6 mm rounds so they hold their shape while cooking.
- 02
Beat one egg in a bowl with about a pinch each of salt and white sugar. The pinch amounts are editorial starting quantities; the source does not measure them.
- 03
Lightly dredge each zucchini slice on both sides in portions of 2 tbsp flour, shake off excess, then dip both sides in egg.
- 04
Heat a skillet over medium heat, lightly oil it and arrange egg-coated rounds in one layer.
- 05
Cook the first side about 3–4 minutes until golden, flip and cook the other side until the egg coating is fully set and zucchini tender, adjusting heat to prevent burning.
- 06
Mix 1 tbsp soy sauce with 1/2 tbsp vinegar in a small bowl; add optional pinch gochugaru as a dipping sauce.
- 07
Serve warm in two portions; refrigerate within two hours, use within 3–4 days and reheat thoroughly.
Helpful source links
Before you cook
Egg, wheat and soy allergens are present; check frying-mix labels for other ingredients. Cook egg coating until fully set and wash raw-egg-contact utensils. Chill within two hours, use within 3–4 days or freeze, and reheat to 74°C.
Allergens: 달걀 / Egg / 卵, 밀(밀가루·튀김가루·간장) / Wheat (flour, frying mix and possibly soy sauce) / 小麦（小麦粉・天ぷら粉・しょうゆ）, 대두(간장) / Soy (soy sauce) / 大豆（しょうゆ）
Image & source credits
AI-generated image.
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