Discover Korean Food #52: Dr. Sook-Ja Yoon’s “Hobakjeon, Pan-fried Summer Squash”

Hobakjeon is a dish of pre-marinated summer squash that is coated with wheat flour and egg wash then pan-fried. It may also be fried with meat stuffing. In olden days, hobakjeon was fried with no coating or only wheat flour coating.

[Ingredients & Quantity]
300 g (medium 1 ea) summer squash, 2 g (½ tsp) salt
5 g (⅓ ea) green pepper, 5 g (¼ ea) red pepper
28 g (4 tbsp) wheat flour, 120 g (2 ea) egg, 0.5 g (⅛ tsp) salt
39 g (3 tbsp) edible oil
Vinegar soy sauce :18 g (1 tbsp) soy sauce, 15 g (1 tbsp) vinegar, 15 g (1 tbsp) water

1. Wash the summer squash cleanly, slice it into 0.6 cm-thick.
2. Marinate the squash with salt for 10 min. and pot dry (260 g).
3. Cut the green/red pepper into 0.1cm-thick roundly and seed by shaking (green pepper 4 g, red pepper 4 g).
4. Beat egg and mix with salt.
5. Blend vinegar soy sauce.

1. Coat the squash slices with wheat flour and beaten egg.
2. Preheat the frying pan and oil, set the heat to medium and panfry the squash slices for 2 min.
3. When bottom side is well-done, turn over, garnish with the green/red pepper, fry for 1 min.
4. Serve with vinegar soy sauce.

* Pay attention to control the heat. If the heat is too high, squash may be burnt, but too low, absorb oil too much.

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