KOREAN ZUCCHINI- HOBAK CHON
This is a vey simple and tasty way to prepare the ever abundant and cheap zucchini. To be served with a Korean dipping soy sauce. recipe 191136
Provided by graciethebaker
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 109.3, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 43.6, Carbohydrate 15.2, Fiber 1.4, Sugar 2.6, Protein 5.9
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Sapna Kohli
[email protected]These pancakes were amazing! I've never had anything like them before. I will definitely be making them again.
Nicklynn Julie
[email protected]I thought these pancakes were just okay. They weren't bad, but they weren't anything special either.
Vitalis
[email protected]These pancakes were delicious! I loved the combination of flavors and textures. I will definitely be making them again.
Aasha Khanal
[email protected]I'm not a big fan of zucchini, but these pancakes were surprisingly good. I loved the crispy crust and the tender inside. I also really enjoyed the dipping sauce.
Shania Locke
[email protected]These pancakes were a little too spicy for my taste. I think I would use less gochugaru next time.
Siphe Gamede
[email protected]I was looking for a new zucchini recipe and I'm so glad I found this one. These pancakes were so easy to make and they were delicious. I will definitely be making them again.
Siboniso Mfanekiso
[email protected]These pancakes were amazing! I've never had anything like them before. I will definitely be making them again.
Kealeboga Madimabe
[email protected]I thought these pancakes were just okay. They weren't bad, but they weren't anything special either.
Angel Tan
[email protected]These pancakes were a great way to use up some leftover zucchini. They were easy to make and very tasty.
basit ansari
[email protected]I'm not sure what I did wrong, but my pancakes turned out soggy. I think I might have used too much oil.
Riaz Hussain
[email protected]These pancakes were delicious! I loved the crispy crust and the tender inside. I also really enjoyed the dipping sauce.
I Am Hippo
[email protected]I found the pancakes to be a little bland. I think I would add more garlic and scallions next time.
md.xakirul islam
[email protected]These pancakes were a little too oily for my taste. I think I would reduce the amount of oil next time.
THE ONE ABOVE ALL
[email protected]I followed the recipe exactly and the pancakes turned out perfect. They were crispy on the outside and tender on the inside. I served them with a dipping sauce made of soy sauce, vinegar, and sesame oil, and they were delicious.
Rick Smith
[email protected]These pancakes were a hit with my family! They're so easy to make and they taste amazing. I will definitely be making them again.
Khusboo Nesha
[email protected]I'm not usually a fan of zucchini, but these pancakes were surprisingly good. They were light and fluffy, with a nice crispy crust. The dipping sauce was also very good.
BXYZ Entertainment
[email protected]This zucchini pancake recipe is a keeper! It's so easy to make and the pancakes are crispy on the outside and tender on the inside. I love the addition of the scallions, garlic, and sesame oil. They give the pancakes so much flavor. I served them wit