Korean Zucchini Hobak Chon

KOREAN ZUCCHINI- HOBAK CHON



Korean Zucchini- Hobak Chon image

This is a vey simple and tasty way to prepare the ever abundant and cheap zucchini. To be served with a Korean dipping soy sauce. recipe 191136

Recipe From food.com

Provided by graciethebaker

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 medium zucchini
1/2 cup all-purpose flour
2 eggs, beaten
vegetable oil (for frying)
Calories109.3
Fat2.8
SaturatedFat0.9
Cholesterol93
Sodium43.6
Carbohydrate15.2
Fiber1.4
Sugar2.6
Protein5.9

Steps:

  • Wash and slice zucchinis into 1/4 inch slices.
  • Place flour into a shallow bowl, for dredging.
  • Place eggs into another shallow bowl, and beat.
  • Heat a non-stick pan to medium low. put a small amount of oil into the pan.
  • In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg. Put into pan.
  • Repeat assembly line until pan is filled.
  • Check sliced zucchini and flip when lightly browned. green of zucchini should turn bright when it is cooked enough.
  • Drain on paper towels.
  • Serve along side a Korean soy sauce dipping sauce, recipe #191136.
  • This recipe can also be used with thin slices of Asian eggplant or other vegetables.

KOREAN HOBAK JEON (ZUCCHINI PANCAKES/FRITTERS)



KOREAN HOBAK JEON (ZUCCHINI PANCAKES/FRITTERS) image

Recipe From epicurious.com

Categories     Vegetable     Appetizer     Kid-Friendly     Quick & Easy     Healthy

Yield 2 pancakes

Number Of Ingredients 13

1 large hobak (zucchini), julienned or cut into matchstick pieces
1 carrot, peeled and grated
1/2 cup all-purpose flour
1/2 cup buchim garu, Korean Pancake Mix (if unavailable use all flour)
1 cup water
2 tbsp olive or vegetable oil
For Dipping Sauce:
2 tbsp light soy sauce
1 tsp apple cider vinegar (regular vinegar okay)
1/2 tsp sugar
sprinkle gochugaru (red pepper flakes)
green onion, thin slices
sprinkle toasted sesame seeds

Steps:

  • Wash and then cut zucchini into matchstick pieces (see pics above). Peel and julienne carrots or grate for smaller pieces. Set aside in a large mixing bowl. Combine ingredients (minus the dipping sauce) together in the mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter, so adjust the amount of flour and water accordingly. Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned. Meanwhile, mix the ingredients for the dipping sauce and set aside. Sliced/diced green onions, onions, green or red peppers are common ingredients for the dipping sauce. Transfer to a paper-lined plate to remove excess oil and let cool for a few minutes. Plate whole or cut pancakes into desired pieces with the dipping sauce. Enjoy *Like with many Korean pancakes, be sure to use a generous amount of oil when frying, the pancakes don't stick to the pan and allows even cooking. There is nothing worse than torn/ripped pancakes unless the recipe calls for it.

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.

Recipe From allrecipes.com

Provided by Ann Lee

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 35m

Yield 2

Number Of Ingredients 10

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
Calories153 calories
Carbohydrate15.7 g
Cholesterol186 mg
Fat6.1 g
Fiber1.5 g
Protein9.4 g
SaturatedFat1.7 g
Sodium1986.6 mg
Sugar1.8 g

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.

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