Ingredients with Measurements:
- 1 small Korean squash (hobak) or zucchini
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick pan or griddle
Step-by-step instructions:
1. Cut the Korean squash or zucchini into thin slices, about 1/4 inch thick.
2. In a mixing bowl, whisk together the flour, water, egg, salt, and black pepper until smooth.
3. Heat the vegetable oil in a non-stick pan or griddle over medium heat.
4. Dip each slice of squash or zucchini into the batter, making sure it is fully coated.
5. Place the coated slices onto the heated pan or griddle and cook for 2-3 minutes on each side, until golden brown.
6. Repeat with the remaining slices, adding more oil to the pan or griddle as needed.
7. Serve hot with dipping sauce of your choice.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 3g
Sodium: 300mg
Sugar: 1g
Substitutions for ingredients:
- Korean squash can be substituted with zucchini or any other summer squash.
- All-purpose flour can be substituted with rice flour or cornstarch for a gluten-free version.
- Vegetable oil can be substituted with any other neutral oil.
Variations:
- Add chopped scallions or garlic to the batter for extra flavor.
- Use different types of squash or vegetables, such as sweet potato or eggplant.
- Serve with different dipping sauces, such as soy sauce or chili sauce.
Tips and tricks:
- Make sure the batter is smooth and not too thick or thin.
- Use a non-stick pan or griddle to prevent sticking.
- Cook the slices in batches to avoid overcrowding the pan or griddle.
Storage instructions:
Hobakjeon is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the hobakjeon in a toaster oven or on a non-stick pan over low heat until heated through.
Presentation ideas:
Arrange the hobakjeon slices on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or chopped cilantro.
Pairings:
Hobakjeon pairs well with steamed rice and other Korean side dishes, such as kimchi or japchae.
Suggested side dishes:
Steamed rice, kimchi, japchae, or Korean-style spinach.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the hobakjeon is sticking to the pan, add more oil or use a non-stick pan.
Food safety advice:
Make sure the squash or zucchini is washed and dried thoroughly before slicing and cooking.
Food history:
Hobakjeon is a traditional Korean dish made with summer squash or zucchini. It is often served as a side dish or appetizer.
Flavor profiles:
Hobakjeon has a crispy exterior and a soft, tender interior. It has a mild, slightly sweet flavor from the squash and a savory flavor from the batter.
Serving suggestions:
Serve hobakjeon as a side dish or appetizer with dipping sauce of your choice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean