Korean Squash Pancakes
Hobak jeon (호박전)
Servings: 4
Calories: 180kcal
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
Calories: 180kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Sodium: 520mg | Fiber: 2g
