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Easy Korean Zucchini Pancake (Hobakjeon)

A simple Korean side dish made with thinly sliced zucchini, flour, and egg. 
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1 medium zucchini
  • ¼ tsp salt
  • 4 tbsp all-purpose flour
  • 1 egg
  • 3 tbsp neutral cooking oil
For dipping sauce
  • 1 tbsp soy sauce
  • 1 tsp vinegar
  • 1 tsp water
  • ⅓ tsp sugar
  • A pinch of red pepper flakes

Method
 

  1. Slice the zucchini into thin rounds. Sprinkle with salt and let sit for 5–10 minutes.
  2. Pat the zucchini dry with a paper towel.
  3. Lightly coat each slice with flour, then dip in beaten egg.
  4. Heat oil in a nonstick pan over medium-low heat. Cook until golden brown on both sides and tender.
  5. Mix the soy sauce, vinegar, water, and sugar in a small bowl.
  6. Serve warm with the dipping sauce.