Korean Pan-fried Zucchini Jeon
Hobak-jeon is a Korean pan-fried zucchini pancake made by slicing Korean zucchini into even half-centimeter rounds, salting them for five minutes to draw out excess moisture, then dusting in flour, dipping in beaten egg, and frying over medium heat for two to three minutes per side. The salting step is essential-it removes water that would otherwise make the jeon soggy, and it simultaneously concentrates the zucchini's mild natural sweetness into a more pronounced flavor. The egg coating acts as a gentle heat buffer, keeping the interior soft and moist while the exterior develops a pale golden crust with a subtle nuttiness from the cooked egg. It is one of the most versatile banchan in Korean cooking, equally at home in a child's lunchbox, on an everyday dinner table alongside soup or stew, or stacked on a holiday platter.
Adjust Servings
Instructions
- 1
Slice zucchini to 0.5 cm, sprinkle salt, and rest for 5 minutes.
- 2
Pat away moisture and season with black pepper.
- 3
Lightly coat each slice with flour.
- 4
Dip in beaten egg and place on a heated pan.
- 5
Pan-fry both sides over medium heat for 2–3 minutes until golden.
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