Hobak Jeon

Nutrition · per serving

Steps

1. 1

   Trim the ends from the zucchini and slice into 5-6 mm rounds. Thinly slice the scallion. Put the zucchini in a bowl with the salt and black pepper, toss well, and let stand for 5 minutes to draw out a little moisture; this helps the coating cling better.

   300 g zucchini4 g fine salt1 g black pepper20 g scallion
2. 2

   Meanwhile, whisk the plain flour with the cold water in a shallow bowl until smooth and just thick enough to lightly coat a slice. Do not overmix; a few tiny lumps are fine.

   50 g plain flour60 ml cold water
3. 3

   Heat a large frying pan over medium heat and add half of the neutral oil. Pat the zucchini lightly with your hands or a paper towel if very wet. Dip each slice into the batter, letting excess drip off, then lay it in the pan in a single layer. Scatter over a little sliced scallion.

   25 ml neutral oil300 g zucchini50 g plain flour60 ml cold water20 g scallion
4. 4

   Pan-fry for 2-3 minutes on the first side, until the coating looks set and pale golden at the edges. Turn carefully and fry for 2 more minutes, adding more oil as needed. The zucchini should be tender but not collapsed.

   25 ml neutral oil
5. 5

   Repeat with the remaining zucchini, batter, scallion, and oil. Serve immediately while hot and lightly crisp at the edges.

   25 ml neutral oil300 g zucchini50 g plain flour60 ml cold water20 g scallion

Origin & History

Jeon are a broad family of Korean pan-fried dishes made with vegetables, seafood, or meat, often lightly coated before frying. Hobak jeon specifically highlights the mild sweetness and tenderness of squash, and is commonly served as a side dish in home cooking and festive meals.