Lee Yeon-bok's Zucchini Jeon
A chewy hobakjeon made using glutinous rice flour to avoid sticky hands and fry cleanly.
Ingredients needed 2 servings
Recipe
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.
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Yoon Yi-ryeon's Hobakjeon (Pan-fried Zucchini)
- Okjubu's Hobakjeon
- Ttukdak Hyung's Zucchini Pancakes and Dipping Soy Sauce
- This Man's Cook Shrimp Zucchini Fritters
- Kim Dae-seok's imitation crab sticks Zucchini Fritters
- Kim Jin-soon's Zucchini Pancakes
- Lee Yeon-bok's Shredded Zucchini Pancake
- This Man's Cook's Zucchini Fritters
- Seonkyoung Longest Zucchini Jeon
- Kim Jin-soon's Potato and Zucchini Pancake
