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Hobak jeon (pan-fried Korean zucchini) is one of my favorite Korean side dishes! I never fully appreciated this banchan until I learned the difference between Korean zucchini and regular zucchini. They are similar, but Korean zucchini is much better for hobak jeon.
This side dish is sweet, savory, juicy, eggy, and perfectly tender. I like adding slices of pepper in it to add some spice. It looks so pretty in a dinner spread too!
Korean zucchini vs regular zucchini
Korean zucchini is called ae hobak. It is usually grown in plastic tubes which is why they are always uniform in size and shape.
These have much more flavor than regular zucchini. They are sweet & juicy! The only downside to them is that they aren’t always available.
Where to find it
I have never seen these available at any supermarket besides a Korean one, and even then sometimes it is hard to find. I believe the reason they aren’t always available is because they have to be imported, but it could also be a seasonal thing since this is a summer squash.
Ae-hobak will almost always come individually wrapped in plastic, and they can be a bit pricey- at least $2 per zucchini.
If you can’t find ae hobak near you, you can use regular zucchini or even Mexican squash. Any squash will work, but ae-hobak tastes the best in my opinion.
Ingredients:
This banchan is SUPER easy to make and you only need 5 ingredients!
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Korean zucchini (ae-hobak)
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Salt
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Flour
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Egg
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Oil
How to make it
1. Wash and cut the zucchini into 1/3 inch rounds.
2. Sprinkle a little sea salt on top- if you’re going to pair this with a dipping sauce, use less salt. I prefer them without a dipping sauce so I add a little more salt. Let it sit for 10 minutes.
3. After 10 minutes, the zucchini slices should be easily bendable. Shake off excess water but do not pat dry- you need a little moisture for the flour to stick.
4. Lightly coat all of the zucchini in flour and set aside.
5. Whisk an egg with a pinch of sea salt
6. Dip the coated zucchini into the egg mixture
7. Pan fry in a little oil over medium low heat.
8. (Optional) If you want some added heat & flavor, add a slice of serrano and/or red chili pepper on top.
9. When the bottom edges are light golden brown, flip it over and cook for another minute or 2.
10. Rest on paper towels to collect excess oil and serve immediately or keep covered until ready to reheat.
More banchan recipes
A Korean dining table always has a plethora of side dishes to choose from. When I make a Korean spread, I usually have at least 5 side dishes! Here are some of my favorites:
- Gyeran mari (rolled omelette)
- Bok choy quick kimchi
- Spicy cucumber salad (oi muchim)
- Perilla leaf kimchi (kkaenip kimchi)
- Stir fried fish cakes (eomuk bokkeum)
- Seasoned spinach (sigeumchi namul)
Hobak Jeon (Pan-Fried Korean Zucchini)
Ingredients
- 1 Korean zucchini, or regular zucchini
- 1/4 cup flour
- salt, to taste
- 1 tbsp oil
- red & green chili pepper, optional
Instructions
- Wash and cut the zucchini into 1/3 inch rounds
- Sprinkle a little sea salt all over the top and let it sit for 10 minutes. The salt will draw out some moisture while also imparting flavor. *If you plan to pair this with a dipping sauce, add less salt.
- After 10 minutes, the zucchini should easily bend. Shake off excess moisture but do not pat them dry, you need a little bit of moisture for the next step.
- Lightly coat all of the zucchini in flour and set them aside.
- Whisk together the egg and a pinch of salt. Dip the coated zucchini into the egg, then cook over medium low heat with a little oil.
- Optional: add some chili pepper slices on top for some heat and added flavor.
- When the bottom is a light golden color, flip them over and cook for another 1-2 minutes. Careful not to let it burn.
- Rest on paper towels to collect excess oil and serve immediately or cover to reheat later.
Nutrition information is automatically calculated, so should only be used as an approximation.
Love how easy these were to make! My whole family enjoyed the zucchinis, which usually isn’t the case, so that’s a win! Definitely adding this to our weeknight meals.
I made this dish with my sister and it was so easy and delicious! The Korean zucchinis really make a difference!
A fun & easy way to get your veggies in!! Thanks for sharing!
I never knew zucchini could be used this way until this recipe! Love that it’s quick and simple to make for the perfect snack. I’ve been following since the banchan series and love how her channel/content have evolved.
One of my favorite banchans. I like to use grey squash since it’s closer to Korean zucchini and easier to find here. Kiddo loves to help make this one too.
This is my favorite! Reminds me of when I was young and my grandma would make this for me.
This is one of my favorite banchan from your recipes! I love zucchini so anything with zucchini I’ll love it!