Modu Recipes

Lee Yeon-bok's Zucchini Jeon

A chewy hobakjeon made using glutinous rice flour to avoid sticky hands and fry cleanly.

🙋 Recommended for

  • ⭐ Those who find it bothersome when batter sticks to their fingers and leaves residue every time they make jeon
  • ⭐ Those who want a much more savory and addictive chewy texture than the usual plain hobakjeon

Ingredients needed 🛒2 servings

  • 1 zucchini
  • Salt to taste
  • Glutinous rice flour as needed
  • 2-3 eggs
  • Cooking oil as needed

Recipe 🍳

  1. Cut off the stem of the zucchini and slice into rounds of even thickness, not too thin.
  2. Place the sliced zucchini in a large bowl, sprinkle lightly with salt, and let sit until the surface becomes moist from released moisture.
  3. Once the zucchini has softened from the moisture, add glutinous rice flour (instead of pancake mix) and toss by rolling the bowl to coat evenly.
  4. Beat the eggs well to make an egg wash.
  5. Dip the glutinous rice flour-coated zucchini slices into the egg wash, place them in an oiled pan, and fry until golden brown on both sides.
  1. Slice zucchini into even, moderate thickness.
  2. Sprinkle with salt and let sit until surface is moist.
  3. Coat with glutinous rice flour, then dip in egg wash.
  4. Fry in an oiled pan until golden on both sides.

Cooking tips 💡

  • Be careful not to slice the zucchini too thick, or the inside may remain raw, leaving a crunchy texture.
  • Be sure to use glutinous rice flour instead of regular flour or pancake mix to maximize the unique sticky and chewy texture.

Shop ingredients on Coupang(Ad)

ZucchiniSaltGlutinous rice flourEgg
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