Korean Zucchini Hobak Chon Food
KOREAN ZUCCHINI- HOBAK CHON
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
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
HOBAK NAMUL (ZUCCHINI SIDE DISH)
This is a tasty Korean side dish made with zucchini.
Provided by Ann Lee
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Place zucchini slices in a bowl; sprinkle salt on top. Let stand for 10 minutes. Drain off excess moisture.
- Heat olive oil in a skillet over medium heat. Add zucchini, garlic, and salted shrimp; cook and stir until zucchini softens, about 5 minutes. Add onion, sesame seeds, and black pepper; cook and stir until onion is translucent, about 5 minutes more.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 12.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 3.2 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 1184.9 mg, Sugar 5.4 g
KOREAN DIPPING SAUCE
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
Steps:
- Combine and serve in a pretty dipping dish along side dumplings or korean pan fried vegetables.
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- Cut the zucchini in half lengthwise (cut into quarters if using a round zucchini). Then cut crosswise into about 1/4 to 1/3-inch thick slices.
- You can use saeujeot as is or finely chopped. This is very salty, so use 2 teaspoons first and add more if needed.
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- Place the sliced zucchini on a flat surface (I used a rimmed baking sheet). Sprinkle salt (1/4 tsp) around the zucchini evenly. Rest for about 5 mins. Gently wipe any excess moisture from the zucchini with kitchen paper.
- Place the flour and remaining salt (1/2 tsp) in a freezer bag and add the zucchini. Shake the bag, while holding tightly the open end with one hand, ensuring the zucchini is evenly coated.
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