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hannaone
Sep 15, 2009 02:36 PM
Two Korean versions. Both produce a soft, not crisp, result.
Pan-Fried Zucchini(호박전 Hobakjeon), Version 1
A quick, simple, and tasty jeon dish.
Ingredients
2 large zucchinis
1/3 cup flour,
3 tablespoons rice flour
1 tablespoon kkaesoogeum (sesame salt)
2 eggs
2 small green onions
1 teaspoon cooking oilDipping Sauce:
3 teaspoon soy sauce
1/2 teaspoon sesame oil
1 clove garlic
1 teaspoon rice vinegar
1/2 teaspoon ground dried red chili pepper
1/4 teaspoon sesame seedsRecipe
Preparation
Rinse the zucchini in cold water, then peel if desired (Most Korean servings are unpeeled).
Slice zucchini crosswise on a diagonal (to form ovals rather than circles) 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.Cook
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.------------------------------------------------------------------------------------------
Pan-Fried Zucchini(호박전 Hobakjeon), Version 2
This recipe is a bit more involved.
Ingredients
2 large zucchinis
4 ounces lean beef
1 teaspoon cooking oilBeef Seasoning
1/2 tablespoon soy sauce
1/2 tablespoon mul yeot(Korean malt syrup) (substitute honey, sugar, or brown sugar)
1 small green or spring onion
2 cloves garlic
1/4 teaspoon black pepper
2 teaspoons sesame paste**Sesame Paste
1 tablespoon toasted sesame seed
1 teaspoon sesame oilFlour Mix
1/3 cup flour,
3 tablespoons rice flour
1 tablespoon kkaesoogeum (sesame salt)
Egg Dip:
2 eggs
2 small green onionsDipping Sauce:
3 teaspoon soy sauce
1/2 teaspoon sesame oil
1 clove garlic
1 teaspoon rice vinegar
1/2 teaspoon ground dried red chili pepper
1/4 teaspoon sesame seedsDirections
Preparation
Beef:
Place beef into freezer just long enough to firm. (about 1 hour)*Sesame Paste:
Place sesame seeds in a small, dry fry pan over medium heat.
Stir or shake continuously until seeds are golden brown.
Remove from heat and let cool.
Crush sesame seeds to a pulp and mix with sesame oil.Mince the green onion and garlic.
Mix beef seasonings in a medium bowl and let sit for 15 minutes to let flavors develop.
Thin slice, then mince the beef.
Place beef into seasoning bowl and mix well, then let stand twenty minutes.Zucchini:
Rinse the zucchini in cold water, then peel if desired (Most Korean servings are unpeeled).
Slice zucchini in half lengthwise.
Use a narrow spoon to remove the seed and pulp from the center of each half, leaving a shallow trough.
Cut each half crosswise into sections roughly 1 1/2 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 garlic 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.Cook
1st - Steam:
Bring water in a steamer to a boil.
Very lightly dust the trough in each zucchini section with flour.
Place a small amount of the seasoned beef into the trough of each zucchini section.
Place meat side up into a steamer tray.
Steam for about eight minutes, remove from heat, and let cool.2nd - Fry:
Heat cooking oil in a fry pan over medium heat.
Dredge the steamed and filled zucchini sections through the flour mix, dip in the egg, and place in a single layer (Meat side down)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 sections are cooked.
Serve with dipping sauce as part of a banchan array, as an appetizer, or as a snack.›1 Reply -
Cut up zucchini in half lengthwise, then into about 2-3" boats. Dredge lightly in flour or cornstarch, dip in egg beaten with milk or water, then roll in crumbs. I use panko crumbs. Fry until crumbs turn golden. Drain and sprinkle with salt. Serve with sauce of your choice (I use soy sauce). These stay crisp, unlike any of the other recipes I've tried.
›1 Reply
