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Hobak-jeon are golden rounds of zucchini dipped in egg and pan-fried until tender. They are simple, pretty and a fixture of Korean holiday tables. A light dusting of almond flour helps the egg cling and keeps them keto.
Per serving: 157 calories · 3.2 g net carbs · 6 g protein · 13 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 medium zucchini or Korean squash sliced 1/3 inch thick
- 1/2 teaspoon salt
- 1/4 cup blanched almond flour
- 2 large eggs beaten
- 2 tablespoons avocado oil
- Thin slices of red chili for garnish
- Dipping sauce: 1 tablespoon soy sauce, 1 teaspoon rice vinegar
Instructions
- Sprinkle the zucchini slices with salt and let them sit for 10 minutes. Pat dry.
- Dust each slice lightly in almond flour, then dip it in the beaten egg.
- Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Lay the slices in the pan and press a small slice of chili onto each.
- Cook for 2 to 3 minutes per side, until golden and tender. Add more oil as needed.
- Serve warm with the dipping sauce.
Notes
Nutrition
About This Dish
Hobak means squash or pumpkin in Korean, and aehobak, the young Korean zucchini, is used in countless dishes. Hobak-jeon is one of the standard jeon prepared for Chuseok and Seollal, often alongside fish jeon and meat patties. Families usually prepare several kinds of jeon together, and the frying can take hours. Korean grocery stores sell aehobak individually wrapped in plastic so it grows into a uniform shape. It is also a key ingredient in doenjang jjigae.
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 8: Vegetables (Jeonju Hanok Village). See all Korean recipes