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Hobakjeon is a dish of marinated summer squash that is coated with wheat flour and egg wash then pan-fried. It may also be fried with meat stuffing. In the olden days, hobakjeon was fried with no coating or only the wheat flour coating.
Ingredients
● 1 medium summer squash, 1/2 tsp salt
● 1/3 green pepper, 1/4 red pepper
● 4 tbsp wheat flour, 2 egg, 1/8 tsp salt
● 3 tbsp edible oil
● vinegar soy sauce: 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water
Wash the summer squash, slice it into thin pieces.
Marinate the squash with salt for 10 minutes and pot dry.
Cut the green/red pepper round slices and shake the seeds out. (green pepper 4 g, red pepper 4 g).
Beat the egg and mix with salt.
Blend the vinegar soy sauce.
Coat the squash slices with wheat flour and the beaten egg.
Preheat the frying pan and oil, set the heat to medium and panfry the squash slices for 2 minutes.
When bottom side is well-done, turn it over, garnish with the green/red pepper and fry it for 1 minute.
Serve with the vinegar soy sauce.
Tip
● Pay attention to the heat. If it is too high, the squash may be burnt. But if it’s too low, it will absorb too much oil.
(Adapted from the Institute of Traditional Korean Food)
Ingredients
● 1 medium summer squash, 1/2 tsp salt
● 1/3 green pepper, 1/4 red pepper
● 4 tbsp wheat flour, 2 egg, 1/8 tsp salt
● 3 tbsp edible oil
● vinegar soy sauce: 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water
Wash the summer squash, slice it into thin pieces.
Marinate the squash with salt for 10 minutes and pot dry.
Cut the green/red pepper round slices and shake the seeds out. (green pepper 4 g, red pepper 4 g).
Beat the egg and mix with salt.
Blend the vinegar soy sauce.
Coat the squash slices with wheat flour and the beaten egg.
Preheat the frying pan and oil, set the heat to medium and panfry the squash slices for 2 minutes.
When bottom side is well-done, turn it over, garnish with the green/red pepper and fry it for 1 minute.
Serve with the vinegar soy sauce.
Tip
● Pay attention to the heat. If it is too high, the squash may be burnt. But if it’s too low, it will absorb too much oil.
(Adapted from the Institute of Traditional Korean Food)
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Articles by Korea Herald
