Hobak jeon represents the Korean talent for transforming simple vegetables into crispy, savory delights. These delicate squash pancakes, made by dipping tender squash slices in egg and flour before pan-frying, showcase how Korean cuisine can elevate everyday ingredients into something special. In Korean homes, these pancakes are particularly appreciated during summer and fall when zucchini and summer squash are at their peak.
What makes hobak jeon particularly special is its perfect balance of textures – crispy exterior giving way to tender squash inside, all enhanced by a light egg coating. This dish demonstrates the Korean cooking principle of achieving multiple textures in a single bite while maintaining the natural flavor of the main ingredient.
In modern Korean dining, hobak jeon remains a popular banchan that bridges seasons and generations. Whether served as part of a larger meal or enjoyed as a snack, these Korean squash pancakes continue to provide a satisfying combination of crispy and tender textures while making the most of seasonal produce. Easy to make, simple ingredients, and always a crowd pleaser.
Why You’ll Love This Recipe
- Light and crispy texture
- Perfect seasonal dish
- Simple ingredients
- Quick preparation
- Kid-friendly
- Versatile serving options
What is Hobak Jeon?
Hobak jeon (호박전) are Korean squash pancakes where thin slices of summer squash or zucchini are coated in flour and egg, then pan-fried until crispy. These savory pancakes are part of the larger family of “jeon,” or Korean pan-fried delicacies.
Korean Squash Pancakes
Ingredients
For the Pancakes:
- 2 Korean squash
- 1 tsp salt
- ½ cup flour
- 2 eggs beaten
- ¼ cup vegetable oil for frying
- black pepper to taste
For the Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 green onion finely chopped
- pinch gochugaru
Instructions
Prepare Squash:
- Slice squash into thin rounds (⅛ inch)
- Place in colander
- Sprinkle with salt
- Let sit 15 minutes
- Pat dry thoroughly
- Remove excess moisture
Set Up Coating Station:
- Place flour on plate
- Beat eggs in shallow bowl
Set up in order:
- Squash slices
- Flour plate
- Egg bowl
- Clean plate for coated slices
- Season flour with pepper
Coat Squash:
- Dredge each slice in flour
- Shake off excess
- Dip in beaten egg
- Let excess drip off
- Repeat with all slices
- Work in small batches
Frying Process:
- Heat pan over medium heat
- Add thin layer of oil
- Place coated slices carefully
- Don’t overcrowd
- Fry 2-3 minutes per side
- Should be golden brown
- Add oil as needed
- Drain on paper towels
Notes
Recipe Tips
- Slice squash uniformly
- Pat very dry before coating
- Maintain consistent oil temperature
- Don’t flip too often
- Cook in single layer
- Add oil between batches
- Keep warm in low oven
- Season immediately after cooking
Serving Suggestions
Serve with:- Soy dipping sauce
- Fresh kimchi
- As part of banchan spread
- With rice
- Hot tea or beer
- Other jeon varieties
Variations
- Add minced garlic to egg
- Include green onions
- Seasoned flour option
- Different squash varieties
- Spicy dipping sauce
- Mini size for appetizers
Storage
- Best eaten immediately
- Can keep warm in oven
- Store separated by paper towels
- Reheat in pan to recrisp
- Don’t microwave
- Not suitable for freezing
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Marukan Rice Vinegar
Shirakiku Roasted Sesame Seeds
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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