Easy Korean style pan fried zucchini recipe! This is a popular Korean side dish, which can be made in under 20 mins. All you need is zucchini, flour, egg and some salt.
This savory and delicate tasting pan fried zucchini can easily accompany any Korean main dishes. Let’s make it!
What is Pan Fried Korean Zucchini
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. Then it is pan fried in a lightly greased pan.
While hobak jeon can be made any time of the year, summer tends to be the popular time for making it. It is also commonly served on New Years’ Day (Seollal) and Korean Thanksgiving Day (Chuseok) with other Korean celebratory food.
Types of Zucchini to Use
Often, young Korean zucchini (Aehobak) is used in making hobak jeon. However, regular zucchini also known as courgette, summer squash, green zucchini or Italian zucchini will work as well.
Although, I find that the flesh of young Korean zucchini is more tender than regular zucchini. Also, the color of the skin is much lighter too.
When you choose zucchini, go after smaller and younger zucchini. It should also be firm with smooth and glossy skin.
Ingredients for Pan Fried Korean Zucchini (Serves 4 to 5)
- 1 (185g / 7 ounces) Korean zucchini (or summer squash), thinly sliced (0.3 – 0.5cm / 0.2 inches)
- 3 Tbsp all purpose flour (rice flour or Korean pancake mix will work fine too.)
- 2 eggs, beaten
- 3/4 tsp fine sea salt, divided into one 1/4 tsp lot and one 1/2 tsp lot
- Some cooking oil
How to Make Pan Fried Korean Zucchini
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.
Take out the zucchini from the bag one by one, gently shake off excess flour, dunk them into a bowl of beaten egg. Coat both sides of the zucchini with the egg in batches.
Preheat a skillet over medium to medium low heat. Once heated, add some cooking oil and spread well. Gently place the zucchini and cook both sides until lightly golden brown.
(It is important to cook the zucchini over medium to medium low to heat to avoid burning it. It will take about 3-4 mins to cook both sides but it will depend on the thickness of your zucchini. Flip them over halfway through. You may have to cook them in batches.)
Transfer to a plate.
Serve with Korean pancake dipping sauce, cooked rice and other Korean side dishes.
How to Serve
Pan-fried zucchini has a gentle, savory flavor that’s much milder than many bold Korean dishes. If you’re used to stronger tastes, you might find it a little plain on its own. The simple fix? Pair it with a Korean soy dipping sauce. It adds just the right punch of salty, tangy flavor and makes each bite extra delicious.
How to Store
Store any leftovers in an airtight container in the fridge for 2-3 days. While you can eat them cold or at room temperature, they taste best when warmed.
For reheating, I recommend using a pan on the stovetop to keep the zucchini from turning soggy. You can also microwave them if you’re short on time, but the texture will be softer.
Other Korean Side Dishes You Might Like
If you enjoyed this recipe, here are a few more simple and delicious Korean side dishes to try:
- Crispy Korean Zucchini Pancakes – Light, lacy, and perfect for when you’re craving something crisp.
- Sautéed Cucumber Side Dish – Quick, refreshing, and so easy to make.
- Enoki Mushroom Pancakes – Fun, savory, and full of texture in every bite.
- Korean Spinach Side Dish – A classic, lightly seasoned veggie dish that goes with everything.
Pan Fried Korean Zucchini (Hobak Jeon)
Ingredients
- 1 Korean zucchini (or summer squash), (185g / 7 ounces), thinly sliced (0.3 – 0.5cm / 0.2 inches)
- 3 Tbsp all purpose flour (rice flour or Korean pancake mix will work fine too.)
- 2 eggs , beaten
- 3/4 tsp fine sea salt , divided into one 1/4 tsp lot and one 1/2 tsp lot
- Some cooking oil
Instructions
- 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.
- Take out the zucchini from the bag one by one, gently shake off excess flour, dunk them into a bowl of beaten egg. Coat both sides of the zucchini with the egg in batches.
- Preheat a skillet over medium to medium low heat. Once heated, add some cooking oil and spread well. Gently place the zucchini and cook both sides until lightly golden brown.(It is important to cook the zucchini over medium to medium low to heat to avoid burning it. It will take about 3-4 mins to cook both sides but it will depend on the thickness of your zucchini. Flip them over halfway through. You may have to cook them in batches.) Transfer to a plate.
- Serve with Korean pancake dipping sauce, cooked rice and other Korean side dishes.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
