How To Make Zucchini Jeon

Transfer to a plate lined with paper towels. Traditional jeon can be made with one or more vegetables including zucchini green onion and mushrooms. Set the zucchini aside.

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Make an assembly line of the flour coated zucchinis beaten egg pan.

How to make zucchini jeon. Dip each floured zucchini piece into the egg coat it fully and then put it in the frying pan. Spread the batter evenly and thinly to make a large circular pancake. Press down lightly and cook until second side is golden brown about 5 minutes more.

You can serve your fried zucchini with basic or spicy dipping sauces or nothing at all. Sauté zucchini for about 3 to 4 minutes per side turning once or until they are a light golden brown. Heat about 2 t of vegetable or olive oil in a large frying pan over medium high heat.

Add cup flour ts kosher salt cup water and mix it well with a spoon. Lightly salt both sides and set aside at least for 20 minutes. The zucchini mix may look stiff when mixing but it will become more liquidly after a few minutes.

Let cool for 1 minute. While hobak jeon can be made any time of the year summer tends to be the popular time for making it. I make a lot of jeon in the summer for three reasons.

Combine zucchini with the mussel meat mussel juice flour garlic chives and gochugaru and refrigerate until required this can be refrigerated a day ahead. On a heated pan place about 2 tbs vegetable oil and put the batter on to the pan. Coarsely grate zucchini into a bowl add 1 tsp salt toss to coat and stand for 10 minutes then rinse off the salt and squeeze out as much water as you can.

Pan fried korean zucchini known as hobak jeon 호박전 is a popular korean zucchini side dish. Thinly sliced zucchini is lightly seasoned with salt then coated in a thin batter of flour and egg. Cook zucchini until bottom is golden brown about 5 minutes.