Hobak Jeon (Pan-Fried Zucchini)

Name: Hobak Jeon (Pan-Fried Zucchini)
Total time: 20 min
Yield: 4 servings, as banchan or appetizer
Cuisine: korean
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

Recipe from Peter Serpico

Adapted by Elyse Inamine

Published Aug. 1, 2022

Hobak Jeon (Pan-Fried Zucchini) — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 4(403)
Comments: Read comments

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. —Elyse Inamine

Featured in: Food Is Identity. For Korean Chefs Who Were Adopted, It’s Complicated.

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Ingredients

Yield:4 servings, as banchan or appetizer

For the Dipping Sauce

2tablespoons soy sauce
2tablespoons rice wine vinegar
½teaspoon maple syrup
¼teaspoon gochugaru (Korean red-chile flakes)
¼teaspoon sesame seeds
1scallion, trimmed and thinly sliced (white and light green parts)

For the Zucchini

1large Korean zucchini or 2 American zucchini (about ¾ pound), sliced into ½-inch-thick rounds
1teaspoon all-purpose flour
1large egg
1tablespoon fish sauce
1tablespoon vegetable oil

Ingredient Substitution Guide

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Preparation

Step 1
Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
Step 2
Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
Step 3
In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
Step 4
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.
Step 5
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.

Ratings

4 out of 5

403 user ratings

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Comments

Mic,2 years ago

Fantastic! A touch of Korean soul at the height of zucchini season. Served as a light supper with a side of rice and a sparkling wine. The recipe is perfect as written. The dipping sauce is just enough for the dish, but instead of dipping, we splashed it over the medallions. As always, saute timing depends on your stove. But light on the oil was correct. For me 4 minutes a side was perfect. For once I followed instructions and didn't crowd the pan and kept each batch warm in the stove. Yum!

Liz2 years ago

There are vegetarian fish sauces made from seaweed--might be worth investigating!

Lan Sluder2 years ago

Although not much flour is needed, one teaspoon for two "American" zucchinis borders on the ridiculous. You need at least one or two tablespoons of flour, and probably more.

Ann J11 months ago

Okay use of lots of zuchini, but I would lean toward the zucchini, peanut, chickpea recipe

Brushjl1 year ago

Super easy and delicious. I liked the light coating and the dipping sauce was excellent.

Steve1 year ago

I had everything on hand so I whipped this up as a side for dinner. Easy and delicious. The zucchinis fry up so well and the sauce is perfect.

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