# Korean Squash Pancakes

> Hobak jeon (호박전)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-squash-pancakes/

- Cuisine: Korean
- Course: Side Dish
- Time: prep 15 min, cook 15 min, total 30 min
- Serves: 4

## 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

1. Slice squash into thin rounds (⅛ inch)
2. Place in colander
3. Sprinkle with salt
4. Let sit 15 minutes
5. Pat dry thoroughly
6. Remove excess moisture

### Set Up Coating Station

7. Place flour on plate
8. Beat eggs in shallow bowl

### Set up in order

9. Squash slices
10. Flour plate
11. Egg bowl
12. Clean plate for coated slices
13. Season flour with pepper

### Coat Squash

14. Dredge each slice in flour
15. Shake off excess
16. Dip in beaten egg
17. Let excess drip off
18. Repeat with all slices
19. Work in small batches

### Frying Process

20. Heat pan over medium heat
21. Add thin layer of oil
22. Place coated slices carefully
23. Don't overcrowd
24. Fry 2-3 minutes per side
25. Should be golden brown
26. Add oil as needed
27. 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 per serving

- Calories: 150
- Carbohydrates: 16 g
- Protein: 7 g
- Fat: 6 g
- Saturated fat: 1 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 1285 mg