Name: Hobak Jeon
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1/4 cup Master Jeon Batter, recipe follows; 3 large eggs; 1/2 teaspoon saeujeot (Korean salted fermented baby shrimp), fish sauce or soy sauce; 1 tablespoon finely chopped scallions; 1 pinch freshly ground black pepper; 2 tablespoons neutral cooking oil, like canola; 1 to 1 1/2 pounds small to medium zucchini or squash, sliced into 1/4-inch rounds; 1 cup all-purpose flour; 1/2 cup rice flour (or substitute cornstarch or potato starch, but do not use mochiko or sweet rice flour); 1 teaspoon baking powder; 1 teaspoon kosher salt

Directions

Put the Master Jeon Batter onto a plate or baking sheet. Put the eggs, saeujeot, scallions and pepper in a mixing bowl and whisk well to combine.
Place a large nonstick pan over medium heat and add the oil.
Dip the sliced zucchini into the batter to cover, then dust off any excess batter with a brush. Dip the dusted zucchini into the egg mix.
When the pan is hot, add the zucchini; you should hear a subtle sizzle. When the edges of the egg mixture are set, after about 30 seconds, flip the zucchini. Cook until golden brown on the second side, another 30 seconds. Transfer to a cooling rack or a cookie sheet covered with paper towels to drain excess cooking oil. Enjoy while still hot.

Master Jeon Batter:

Mix together the all-purpose flour, rice flour, baking powder and salt in a medium bowl to combine.

Hobak Jeon

Ingredients

Master Jeon Batter:

Directions

Master Jeon Batter:

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