Korean Zucchini Hobak Chon Food

KOREAN ZUCCHINI- HOBAK CHON

Korean Zucchini- Hobak Chon image

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

Provided by graciethebaker

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 medium zucchini
1/2 cup all-purpose flour
2 eggs, beaten
vegetable oil (for frying)

Steps:

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.

Nutrition Facts : Calories 109.3, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 43.6, Carbohydrate 15.2, Fiber 1.4, Sugar 2.6, Protein 5.9

KOREAN DIPPING SAUCE

Korean Dipping Sauce image

Make and share this Korean Dipping Sauce recipe from Food.com.

Provided by graciethebaker

Categories Korean

Time 5m

Yield 1 dish

Number Of Ingredients 6

Ingredients

2 tablespoons soy sauce, good stuff
1 teaspoon toasted sesame oil
1/2 teaspoon minced garlic
1 dash korean red pepper powder (kochu garu) (optional)
1 dash toasted sesame seeds (optional)
1/2 tablespoon thinly sliced green onion

Steps:

Combine and serve in a pretty dipping dish along side dumplings or korean pan fried vegetables.

HOBAK JEON (PAN-FRIED ZUCCHINI)

Hobak Jeon (Pan-Fried Zucchini) image

The chef Peter Serpico learned how to make hobak jeon, battered and fried slices of zucchini, by watching his mother-in-law cook. After her granddaughter was born, she would often trek from Queens, N.Y., armed with groceries and Korean recipes, to Mr. Serpico's Philadelphia apartment. This recipe is inspired by her simple yet satisfying jeon and appears in "Learning Korean," a cookbook chronicling Mr. Serpico's journey with Korean food as an adoptee. There is one twist in his recipe: He adds a fish sauce to the batter, which gives the zucchini a salty depth.

Provided by Elyse Inamine

Categories dinner, vegetables, appetizer, side dish

Time 20m

Yield 4 servings, as banchan or appetizer

Number Of Ingredients 11

Ingredients

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon maple syrup
1/4 teaspoon gochugaru (Korean red-chile flakes)
1/4 teaspoon sesame seeds
1 scallion, trimmed and thinly sliced (white and light green parts)
1 large Korean zucchini or 2 American zucchini (about ¾ pound), sliced into ½-inch-thick rounds
1 teaspoon all-purpose flour
1 large egg
1 tablespoon fish sauce
1 tablespoon vegetable oil

Steps:

Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
In a medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg batter, then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer finished zucchini rounds to a wire rack lined with paper towels.
Serve as banchan or as an appetizer with the sauce. The zucchini can be enjoyed hot or at room temperature; cooked zucchini pieces can be held inside an oven set to warm.

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