Hobak Jeon Pan Fried Zucchini Recipes

HOBAK JEON (PAN-FRIED ZUCCHINI)

Hobak Jeon (Pan-Fried Zucchini) image

This is a fun and easy starter or snack to make. It can easily be adjusted to make more or less depending on how many guests you may have.

Provided by Ann Lee

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 35m

Yield 2

Number Of Ingredients 10

Ingredients

1 zucchini, sliced 1/4-inch thick
1 ¼ teaspoons salt, divided
2 eggs
¼ cup all-purpose flour
2 tablespoons chopped green onions
1 tablespoon soy sauce
¼ teaspoon sesame oil
¼ teaspoon vinegar
¼ teaspoon sesame seeds
1 pinch Korean red pepper powder

Steps:

Place zucchini slices on a large plate; sprinkle 1 teaspoon salt on top. Let stand for 5 to 10 minutes. Drain off excess moisture and pat zucchini dry.
Beat remaining 1/4 teaspoon salt and eggs together in a small bowl.
Coat zucchini slices with flour and dip into beaten eggs.
Heat a nonstick skillet over medium heat. Cook zucchini until bottom is golden brown, about 5 minutes. Reduce heat to medium-low and flip; press down lightly and cook until second side is golden brown, about 5 minutes more. Transfer to a plate lined with paper towels. Let cool for 1 minute.
Whisk green onions, soy sauce, sesame oil, vinegar, sesame seeds, and red pepper powder together in a bowl to make dipping sauce. Serve zucchini with dipping sauce.

Nutrition Facts : Calories 153 calories, Carbohydrate 15.7 g, Cholesterol 186 mg, Fat 6.1 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 1.7 g, Sodium 1986.6 mg, Sugar 1.8 g

HOBAK JEON (PAN-FRIED ZUCCHINI)

Hobak Jeon (Pan-Fried Zucchini) image

This is a fun and easy starter or snack to make. It can easily be adjusted to make more or less depending on how many guests you may have.

Provided by Ann Lee

Categories Zucchini Appetizers

Time 35m

Yield 2

Number Of Ingredients 10

Ingredients

1 zucchini, sliced 1/4-inch thick
1 ¼ teaspoons salt, divided
2 eggs
¼ cup all-purpose flour
2 tablespoons chopped green onions
1 tablespoon soy sauce
¼ teaspoon sesame oil
¼ teaspoon vinegar
¼ teaspoon sesame seeds
1 pinch Korean red pepper powder

Steps:

Place zucchini slices on a large plate; sprinkle 1 teaspoon salt on top. Let stand for 5 to 10 minutes. Drain off excess moisture and pat zucchini dry.
Beat remaining 1/4 teaspoon salt and eggs together in a small bowl.
Coat zucchini slices with flour and dip into beaten eggs.
Heat a nonstick skillet over medium heat. Cook zucchini until bottom is golden brown, about 5 minutes. Reduce heat to medium-low and flip; press down lightly and cook until second side is golden brown, about 5 minutes more. Transfer to a plate lined with paper towels. Let cool for 1 minute.
Whisk green onions, soy sauce, sesame oil, vinegar, sesame seeds, and red pepper powder together in a bowl to make dipping sauce. Serve zucchini with dipping sauce.

Nutrition Facts : Calories 153 calories, Carbohydrate 15.7 g, Cholesterol 186 mg, Fat 6.1 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 1.7 g, Sodium 1986.6 mg, Sugar 1.8 g

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