Hobak Jeon (Pan-fried Zucchini Fritters)

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Jenn Back

Ingredients

Main (Serves 1-2)

  • 2
    large eggs
  • 5
    tablespoons Korean pancake mix
    cornstarch or all purpose flour will work fine too but you will need to add about 1 teaspoon salt to the substitutes
  • 1
    Medium Korean zucchini
    choose zucchinis with firm, smooth and glossy skin
  • 1
    large ziploc bag
  • 2
    tablespoons vegetable or any cooking oil
    plus one tablespoon at a time if necessary
  • 2
    teaspoons fine sea salt
    coarse sea salt can work too

Dipping Sauce (Optional)

  • 2
    tablespoons rice vinegar
    white vinegar is okay too; add more to taste
  • 1
    pinch black pepper
    optional
  • 1
    teaspoon chopped scallions
    optional
  • 1
    clove garlic
    minced
  • 3
    tablespoons soy sauce
  • 2
    tablespoons water
  • 1
    teaspoon gochugaru
    optional; diced chili/jalapeños work too
  • 2
    tablespoons white sugar
    or 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)

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Jenn Back

Ingredients

  • 1
    pound baby potatoes
    size of quail eggs
  • 2
    tablespoons vegetable or any cooking oil
  • 1
    teaspoon gochugaru (red pepper flakes)
    optional if you want it to have a little spice
  • 2
    cloves garlic
    minced
  • 3
    tablespoons soy sauce
  • 2
    teaspoons scallions
    optional for garnish
  • 3
    tablespoons rice syrup
    can substitute maple syrup, honey, or white/brown sugar
  • 1
    tablespoon toasted sesame oil
  • 1
    tablespoon 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!