Equipment
* optional
Ingredients
Zucchini & Batter
- 300 g zucchini, unpeeled
- 3 g kosher salt
- 30 g all-purpose flour
- 2 egg, room temperature
- 30 ml neutral cooking oil
Savory Dipping Sauce
- 15 ml soy sauce
- 15 ml rice vinegar
- 15 ml water
- 5 ml fish sauce
- 5 ml toasted sesame oil
- 2 g gochugaru, flaked
- 3 g toasted sesame seeds
- 10 g scallion, finely minced
- 3 g garlic, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 165 kcal
- Protein
- 6 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 597 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 93 mg
- Potassium
- 270 mg
- Calcium
- 41 mg
- Iron
- 1.7 mg
- Magnesium
- 26 mg
- Phosphorus
- 99 mg
- Zinc
- 0.7 mg
- Vitamin A
- 49 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.20 mg
- Niacin
- 0.6 mg
- Folate
- 35 mcg
- Water
- 100 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cut the zucchini into even rounds, approximately 5 millimeters thick.
Arrange the zucchini slices in a single layer on a cutting board or baking sheet and sprinkle evenly with kosher salt.
Let the salted zucchini sit for 10 minutes to draw out excess moisture.
While the zucchini rests, combine soy sauce, rice vinegar, water, fish sauce, toasted sesame oil, gochugaru, sesame seeds, scallion, and minced garlic in a small mixing bowl. Stir well and set aside.
Thoroughly pat the zucchini slices dry with paper towels to remove the drawn-out moisture.
Place the all-purpose flour in a shallow bowl. Lightly coat each zucchini slice in the flour, tapping off any excess to ensure a very thin layer.
In a separate small mixing bowl, beat the eggs thoroughly until no streaks of egg white remain.
Heat the neutral cooking oil in a frying pan over medium heat, targeting an oil temperature of 175°C/350°F. Dip the floured zucchini slices into the beaten egg, allowing excess to drip off, and carefully place them into the pan.
Pan-fry the zucchini slices for 2 to 3 minutes per side, until the egg batter turns a light golden brown.
Transfer the cooked zucchini slices to a wire rack or paper towel-lined plate to drain excess oil.
Arrange the warm zucchini slices on a serving platter and serve immediately alongside the prepared savory dipping sauce.
Chef's Notes
- Korean aehobak (Korean zucchini) is traditionally used as it is denser, slightly sweeter, and releases less moisture than standard green zucchini.
- For the most visually appealing presentation, strain your beaten eggs through a fine mesh sieve. This removes the chalazae and ensures a perfectly uniform, bright yellow coating.
- If frying in multiple batches, meticulously wipe out the pan with a paper towel between rounds to prevent residual egg drippings from burning and clinging to the next batch.
- Do not skip the salting step. Beyond drawing out water, it lightly seasons the interior of the vegetable, guaranteeing a balanced flavor profile.
Storage
Refrigerator: 3 days — Store in an airtight container lined with a paper towel to absorb excess moisture.
Reheating: Reheat in a dry frying pan over medium-low heat to restore a slightly crispy exterior.
Troubleshooting
Batter separates from the zucchini while frying
Cause: Excess moisture on the zucchini surface or too thick of a flour coating
Fix: Cannot be fixed once cooked, but adjust technique for the remaining batches
Prevention: Ensure the zucchini is thoroughly patted dry after salting, and violently shake off excess flour before the egg dip
Zucchini is mushy and falls apart
Cause: Overcooked or sliced too thin
Fix: Cannot be fixed
Prevention: Slice at exactly 5 millimeters and monitor the heat carefully
Batter burns before zucchini is cooked
Cause: Pan heat is too high
Fix: Lower the heat immediately and add a splash of cold oil to cool the pan
Prevention: Maintain medium to medium-low heat, adjusting as necessary between batches
Cultural Context
Jeon is a vital category in Korean culinary tradition, encompassing a variety of ingredients that are battered and pan-fried. Hobak Jeon is frequently enjoyed during festive occasions, such as Chuseok and Seollal, but remains a beloved everyday banchan (side dish) due to its simplicity and comforting flavor profile. The addition of fish sauce to the dipping sauce is a subtle variation that deepens the umami complexity, complementing the naturally mild sweetness of the zucchini.
