Korean Zucchini Hobak Chon Recipes

Steps:

• Wash and slice zucchinis into 1/4 inch slices.
• Place flour into a shallow bowl, for dredging.
• Place eggs into another shallow bowl, and beat.
• Heat a non-stick pan to medium low. put a small amount of oil into the pan.
• In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg. Put into pan.
• Repeat assembly line until pan is filled.
• Check sliced zucchini and flip when lightly browned. green of zucchini should turn bright when it is cooked enough.
• Drain on paper towels.
• Serve along side a Korean soy sauce dipping sauce, recipe #191136.
• This recipe can also be used with thin slices of Asian eggplant or other vegetables.

Steps:

• Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
• Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
• In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
• In a medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg batter, then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer finished zucchini rounds to a wire rack lined with paper towels.
• Serve as banchan or as an appetizer with the sauce. The zucchini can be enjoyed hot or at room temperature; cooked zucchini pieces can be held inside an oven set to warm.