Korean Zucchini- Hobak Chon

Total Time
45mins
Prep
15 mins
Cook
30 mins

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

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Ingredients

Nutrition

Directions

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

3 5

Tasty, but perhaps a little seasoning added to the flour (or directly after taken from the pan) will add to the flavor. Otherwise, in the future i will use panko instead of plain flour. Thanks, graciethebaker.

4 5

I loved this zucchini together with a Korean dipping sauce. Korean food is new to me, but since I have discovered this recipe and the Korean dip, I've already made it twice. If you don't serve them with a dipping sauce, I recommend to season them with salt and pepper before dredging them in the flour.

2 5

These were very plain and really needed the sauce to give flavour. I don’t think I will make these again.