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Hobak Jeon (Pan-Fried Zucchini)

"This is a fun and easy starter or snack to make. It can easily be adjusted to make more or less depending on how many guests you may have."
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35 m servings 153 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

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  1. Place zucchini slices on a large plate; sprinkle 1 teaspoon salt on top. Let stand for 5 to 10 minutes. Drain off excess moisture and pat zucchini dry.
  2. Beat remaining 1/4 teaspoon salt and eggs together in a small bowl.
  3. Coat zucchini slices with flour and dip into beaten eggs.
  4. Heat a nonstick skillet over medium heat. Cook zucchini until bottom is golden brown, about 5 minutes. Reduce heat to medium-low and flip; press down lightly and cook until second side is golden brown, about 5 minutes more. Transfer to a plate lined with paper towels. Let cool for 1 minute.
  5. Whisk green onions, soy sauce, sesame oil, vinegar, sesame seeds, and red pepper powder together in a bowl to make dipping sauce. Serve zucchini with dipping sauce.


  • Cook's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

Per Serving: 153 calories; 6.1 g fat; 15.7 g carbohydrates; 9.4 g protein; 186 mg cholesterol; 1987 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Following the recipe to a tee, the result was horribly salty. I'm sure it could have been delightful if I could have tasted zucchini or anything but salt.