Korean Pan-Fried Zucchini (Hobak-jeon) Recipe

Hi folks, it's been awhile since I last updated this blog. Last holiday, I went to a korean BBQ buffet with my boyfie and sisters. The food was pretty average in general except the seaweed soup and the hobak-jeon! OMG, I had like 2-3 bowls of soup and so many slices of the hobak-jeon. After flying back to Kedah, I was still so hooked on to the taste of hobak-jeon. Plus, seeing it in korean dramas once in awhile just fires up my craving for it even more. 90% of the time the situation goes like this: it is late at night and you're catching up on your Korean dramas... then suddenly they show you a scene of them eating dinner and you see hobak-jeon. Damn... I went to sleep with a grumbling tummy. 

So, last weekend, I actually bought a small little zucchini and decided I need to make this dish myself. It is near impossible to get Korean food in my current city, so I just gotta take things into my own hands if I want to fix my cravings. With all that said, this is how my hobak-jeon turned out ☺

It is really just pan-fried zucchini... but oh god, it is so yummy.

Ingredients: Serves 1-2 person

1 small-sized zucchini (I used Japanese zucchini as I couldn't find the thick and fat ones)

1 egg, beaten

1 cup of all-purpose flour

Salt

Click on 'read more'!

STEP 1: SLICE THE ZUCCHINI

Slice them into equal slices as shown above.

STEP 2: COAT WITH FLOUR

Put the all-purpose flour into a bag. Add 1 tsp of salt and mix well.

Throw zucchini slices into the bag of flour and shake it. You will get
well-coated pieces in no time. Haha!

STEP 3: COAT WITH EGG AND FRY THE SLICES!

Beat one egg. Add around 1 tsp of salt into the egg and mix well.

In the mean time, add some oil into the pan and heat it up. You need adequate
amount of oil to give the zucchini a nice brown outer coat. So, do not skimp!

Coat the zucchini slices with egg on both sides.

On medium high heat, slowly pan-fry the zucchini slices about 2-3 minutes on
each side. Set aside when both sides are beautifully browned and zucchini is
soft. Serve with hot rice (and soup if you like them!)

Actually, I think I would make this again just as my tea-time snack some other day. Hahaha, but I wasn't able to find nice zucchini's on my last trip to the market. So I guess I will have to wait for another chance. Hope you guys like this simple recipe. 

Happy cookin' ☺