If you’ve been around here for a while, you already know how much I adore Korean cuisine. My love story with Korean food actually started back in 2007, when I first fell down the rabbit hole of Korean dramas. It didn’t take long before I went from being glued to my screen to being completely fascinated with the food I saw on it. From steaming bowls of kimchi jjigae to sizzling plates of bulgogi, every dish looked like comfort in a bite. And that’s how I stumbled into the wonderful world of Hobak Jeon (호박전). Korean pan-fried zucchini.
Pan-Fried Korean Zucchini (Hobak Jeon)A Simple Side Dish Full of Flavor
This simple zucchini side dish is often served as part of a larger Korean meal (banchan) or during special gatherings and holidays. What I love most about Hobak Jeon is that it transforms the humble zucchini into something crispy, savory, and so satisfying.
And let me tell you, this recipe has been on repeat in our kitchen lately because our garden is overflowing with zucchinis. Every summer, I find myself looking for new and fun ways to cook them up, and Hobak Jeon is one of my absolute favorites. It’s quick to make, doesn’t require a ton of ingredients, and pairs beautifully with rice, kimchi, or even as a snack on its own.
Whether you’re new to Korean cooking or a seasoned pro, this pan-fried zucchini recipe is a must-try.
Why You’ll Love Hobak Jeon
- Garden Fresh Goodness: A perfect way to use up an abundance of zucchinis.
- Simple Ingredients: Just zucchini, flour, egg, and seasoning – that’s it!
- Quick Cooking Time: Ready in less than 20 minutes from start to finish.
- Perfect Side Dish (Banchan): Complements any Korean meal.
- Kid-Friendly: Even picky eaters love these crispy zucchini slices.
Ingredients for Pan-Fried Korean Zucchini (Hobak Jeon)
- 1-2 medium zucchinis (or however many your garden blesses you with!)
- ½ teaspoon salt
- ½ cup all-purpose flour (can substitute rice flour for extra crispiness)
- 2 eggs, beaten
- Oil for pan-frying (vegetable or neutral oil works best)
- Optional: a pinch of black pepper or garlic powder for extra flavor
Instructions
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Slice the Zucchini: Wash and slice zucchinis into ¼-inch thick rounds. Place in a bowl and sprinkle lightly with salt. Let them sit for about 5 minutes to draw out excess moisture. Pat dry with a paper towel.
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Prepare the Dredging Station: Place flour in one shallow dish and beaten eggs in another.
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Coat the Zucchini: Lightly dust each zucchini slice with flour, shaking off excess. Then dip into the egg mixture, coating both sides.
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Pan-Fry: Heat 2–3 tablespoons of oil in a nonstick pan over medium heat. Place the zucchini slices in the pan in a single layer. Fry until golden brown on each side (about 2–3 minutes per side).
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Serve: Remove and place on a paper towel-lined plate to absorb excess oil. Serve warm with rice or as part of a banchan spread.
Serving Suggestions
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Enjoy Hobak Jeon with a side of soy dipping sauce (mix soy sauce, vinegar, sesame oil, and a sprinkle of sesame seeds).
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Pair it with steamed rice, kimchi, and Korean BBQ for a complete meal.
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Serve as a fun appetizer or snack for family movie night (yes, even while watching your favorite K-drama!).
For me, dishes like Pan-Fried Korean Zucchini (Hobak Jeon) are more than just recipes – they’re little bridges to a culture I fell in love with years ago. And with our garden overflowing with zucchinis this summer, it feels extra special to turn that fresh harvest into something so crispy, flavorful, and comforting.
So next time you’re staring at a basket of zucchinis from the garden (because if you grow them, you know they come in abundance!), give this Hobak Jeon recipe a try. Who knows? It might just become your new go-to side dish too.
I’ve shared the recipe on my Instagram already. Be sure to go check it out!
Cheers to day 4 of NaBloPoMo!
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