Hobak jeon
Hobak jeon, from above
Non vegEggKorea

Hobak jeon

Courgette coins in a golden egg coat. Holiday table staple, any day snack.

20 minTime
5 gProtein each
mildSpice
Holiday jeon2 chapters · 1 min read

Make it your way

Grandma's wayCourgette rounds coated in flour and egg, pan fried.
The original
155kcalsame
5 gproteinsame
1 gfibresame
20minutessame

Hobak jeon.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Zucchini (courgette, baby marrow)2 medium, 5 mm rounds
Salt½ tsp
Maida (all-purpose flour, plain flour)⅓ cup
Egg2, beaten
Cooking oil (vegetable oil)2 tbsp
Soy sauce1½ tbsp, for dipping
Vinegar2 tsp, for dipping
Gochugarua pinch

Method

4 steps
  1. 1Sprinkle the rounds with salt and leave 10 minutes; pat dry.
  2. 2Dust each round in flour, then dip in beaten egg.
  3. 3Fry on medium low in a lightly oiled pan for 2 minutes a side.
  4. 4Mix soy, vinegar and gochugaru for dipping.
Serve it like this

Overlap the golden rounds on a platter and serve warm with the soy vinegar dip in a small bowl.

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Make it a meal

What goes with Hobak jeon: a bread or rice, a side, something to drink and something sweet.

With a main Doenjang jjigae30 min
With a main Japchae45 min
On the side Saengseon jeon25 min
On the side Kkaennip jeon40 min
A little snack Gamja jeon30 min
To drink Sujeonggwa60 min
To drink Misutgaru latte5 min
Something sweet Songpyeon75 min
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