(호박전 Hobakjeon) Another popular snack/banchan dish. Jeon type dishes are often prepared on holidays, birthdays, or other special days.
Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (drink snacks).
Hobakjeon is normally prepared using zucchini, but other squash may be substituted.


2 each large zucchinis
1/3 cup flour
3 tablespoons rice flour
1 tablespoon kkaesoogeum (sesame salt)
2 each eggs
2 each small green onions
1 teaspoon cooking oil

Dipping Sauce:
3 teaspoons soy sauce
1/2 teaspoon sesame oil
1 each clove garlic
1 teaspoon rice vinegar
1/2 teaspoon ground dried red chili pepper
1/4 teaspoon sesame seeds


Rinse the zucchini in cold water, then peel if desired (Most Korean servings are unpeeled).
Slice zucchini crosswise about 1/4 inch thick.
Mix flours and sesame salt together in a medium bowl.

Trim the root end and leaf top of the green onion, then wash in cold water.
Fine chop the green onion.

Add eggs and chopped green onion to a separate bowl and beat until well mixed.

Dipping Sauce:

Trim the solid portion from the top of the clove, then fine chop (mince) or crush it.

Mix all sauce ingredients together in a small bowl and let stand at least fifteen minutes to allow flavors to develop.

Heat cooking oil in a fry pan over medium heat.

Dredge zucchini slices through the flour mix.

Dip in egg, and place in a single layer into the pan, leaving enough room to be able to turn them.

Cook the first side about 2 1/2 minutes(until golden brown), turn and repeat.

Repeat until all slices are cooked.

Serve with dipping sauce as part of a banchan array, as an appetizer, or as a snack.