Korean Zucchini- Hobak Chon

photo by Jonathan Melendez




- Ready In:
- 45mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 2 medium zucchini
- 1⁄2 cup all-purpose flour
- 2 eggs, beaten
- vegetable oil (for frying)
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
I love cooking, baking and eating all kinds of food. I am an avid watcher of cooking shows and love cookbooks, recipe websites, etc... you name it.