Hobak Jeon

Hobak Jeon is a delicious and savory Korean zucchini pancake, perfect for breakfast or as a light snack. This gluten-free dish features fresh zucchini, a crispy texture, and a delightful dipping sauce.

Ingredients

• Zucchini - 200 grams
• Eggs - 2 large
• Rice flour - 50 grams
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Green onion - 1 stalk, finely chopped
• Sesame oil - 1 tablespoon
• Vegetable oil - for frying
• Soy sauce - 2 tablespoons (for dipping)
• Vinegar - 1 teaspoon (for dipping)

Steps

1. Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a mixing bowl, combine the grated zucchini, eggs, rice flour, salt, pepper, and chopped green onion. Mix until well combined.
3. Heat a non-stick skillet over medium heat and add a little vegetable oil to coat the bottom.
4. Spoon about 1/4 cup of the zucchini mixture into the skillet, shaping it into a round pancake. Cook for about 3-4 minutes on each side until golden brown and crispy.
5. Repeat the process with the remaining mixture, adding more oil as needed.
6. In a small bowl, mix soy sauce and vinegar for the dipping sauce.
7. Serve the hot hobak jeon with the dipping sauce on the side.

Nutrition

• Calories: 180
• Protein: 9 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: g
• Sodium: 400 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from zucchini.
• Low in calories while providing a good source of protein.

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