Sarah Yi’s Hobak Jeon Recipe

Restaurateur Sarah Yi shares her family’s recipe for Hobak Jeon (Korean zucchini fritters), a staple on their Thanksgiving table

Hobak (zucchini) Jeon

Note: You can make jeon — a Korean-style fritter — with any vegetables, fish, seafood or meats. Traditionally, jeon is most commonly made with Korean zucchini called ae hobak, tofu, fish, oysters, beef, and mushrooms. The following recipe is for hobak jeon but can be used interchangeably with any type of vegetable or protein.

Ingredients:

• 2 ae hobak (Korean green zucchini, but you can use any zucchini)
• 1 cup flour (more or less as needed)
• ¼ cup cooking oil (grape seed oil, corn, or vegetable oil) (more or less as needed)
• 4 eggs (more or less as needed)
• Salt and pepper to taste

Directions:

1. Wash and cut the ae hobak into ¼ inch slices
2. Lay flat on plate or large tray and season each side with salt and pepper
3. Crack eggs into bowl and mix to create an egg wash
4. Place flour in a separate bowl
5. Heat a non-stick pan over low to medium heat
6. Generously add cooking oil to pan
7. Coat ae hobak slices completely with a thin layer of flour then dip entirely in bowl with egg wash
8. Transfer the coated pieces to the pan to cook
9. Repeat with all remaining pieces until your pan is full but not crowded
10. Cook each side for 1 to 2 minutes until a light golden brown
11. Remove cooked jeon onto paper towels to remove excess oil
12. Guard jeon from family members as they will attempt to steal them
13. Wipe down pan with a clean paper towel between each batch and use new oil to keep the jeon from browning too quickly or burning

Dipping Sauce: 

Mix soy sauce, sugar, vinegar in a 2:2:1 ratio. Optional: Add one or all of the following: minced garlic, red pepper flakes, sesame seeds or chopped scallions to taste

 

Want more great family recipes? Read 5 Thanksgiving Family Recipes and Traditions from Around the World.

 

Did you try this recipe? Comment below and let us know how it turned out!