German Version

Hobak Jeon Recipe Korean Style Zucchini Pancake

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Copyright: RyuKoch

Serving(s): 1


Egg 1 Piece
Ganjang (korean soy sauce) * 2 Tbsp
Flour 100 gr
Rice Vinegar * 1 Tbsp
Salt 1 Tbsp
Sesame Seed * 1 Tsp
Zucchini 1 Piece


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Recipe Information

Vegetarian: yes
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 200
Difficulty: 1/3
Country: koreanisch
Category: Beilage
Preparation: 7 Min.
Cooking Time 5 Min.
Total Time 12 Min.
no responsibility can be taken for this information

This recipe belongs to the Jeon (전). Jeon are Korean style pancakes that are first marinated in flour (wheat or rice flour) and egg and then fried. All foods can basically be prepared in this way and turned into the popular Banchan "Jeon". Other yummy Jeon options can be prepared with mushrooms, potatoes, spring onions, regular onions or even with fish. This Jeon recipe uses zucchini (Hobak = 호박). Usually the Korean baby zucchini is used to make this dish, but the normal zucchini that you find in regular supermarkets is absolutely fine. 

The dip sauce is easy to make and perfect with this side dish. But careful, only dip the Jeon into the dressing for a second and not too long as it’s very salty and sour. 

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  1. Wash the zucchini and chop them into 0.5 cm thick slices.

  2. Put each slice next to each other and sprinkle with salt. Leave it for 5 minutes. The salt draws the liquid and the zucchini gets moist on the outside and a bit of a wishy-washy kind of texture.

  3. Prepare one plate with the flour and the other plate with the broken egg.

  4. Now take each zucchini slice and turn it in the flour. Following that, dip each slice in the egg mixture. The slices should be wrapped with sufficient flour and egg. Put the slices directly into a hot pan with a bit of oil.

  5. Now fry the zucchini slices on a high temperature on each side until they are golden brown (about 2 minutes per side).

  6. Prepare the sauce. Mix the soy sauce with the rice vinegar (ratio 2:1) and add the sesame seeds.

  7. Your Banchan is ready.

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