Hobak Jeon (Pan-fried Zucchini Fritters)

Jenn Back
Ingredients
Main (Serves 1-2)
- 2large eggs
- 5tablespoons Korean pancake mixcornstarch or all purpose flour will work fine too but you will need to add about 1 teaspoon salt to the substitutes
- 1Medium Korean zucchinichoose zucchinis with firm, smooth and glossy skin
- 1large ziploc bag
- 2tablespoons vegetable or any cooking oilplus one tablespoon at a time if necessary
- 2teaspoons fine sea saltcoarse sea salt can work too
Dipping Sauce (Optional)
- 2tablespoons rice vinegarwhite vinegar is okay too; add more to taste
- 1pinch black pepperoptional
- 1teaspoon chopped scallionsoptional
- 1clove garlicminced
- 3tablespoons soy sauce
- 2tablespoons water
- 1teaspoon gochugaruoptional; diced chili/jalapeños work too
- 2tablespoons white sugaror more to taste
Instructions
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Let's make Hobak Jeon (Pan-fried Zucchini Fritters)! Often, young Korean zucchini (Aehobak) is used in making Hobak Jeon. However, regular zucchini also known as courgette, summer squash, grey zucchini or Italian zucchini will work as well! Hobak Jeon has a gentle and mild flavor so I recommend pairing it with a dipping sauce for more flavor.
Gamja Jorim (Braised Potatoes)

Jenn Back
Ingredients
- 1pound baby potatoessize of quail eggs
- 2tablespoons vegetable or any cooking oil
- 1teaspoon gochugaru (red pepper flakes)optional if you want it to have a little spice
- 2cloves garlicminced
- 3tablespoons soy sauce
- 2teaspoons scallionsoptional for garnish
- 3tablespoons rice syrupcan substitute maple syrup, honey, or white/brown sugar
- 1tablespoon toasted sesame oil
- 1tablespoon toasted sesame seeds
Instructions
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Gamja Jorim (Braised Potatoes) is an easy-to-eat, addictive banchan (side dish) that goes well with rice! The secret to making tasty Gamja Jorim is to get the potato skins crunchy and chewy at the same time but keep the potato interior moist yet fluffy!