Hobak Jun Recipe

A great way to sneak in some veggies into a bento box.

Jun (or jeon) is a common Korean side dish and is fast and simple to make. The best thing about this dish is that my two little children love it… marvels of all supernatural occurrences. I lean toward the littler zucchinis since they appear to have more flavor than the bigger assortments and the little cuts simply appear to be a good fit for little hands.

 

Ingredients:

2 small zucchinis (or 1 medium), sliced crosswise at 1/8-inch thick
1/4 cup flour
salt and pepper
2 eggs
vegetable oil

 

Directions:

Spread the zucchini slices on a platter lined with paper towels. Salt the slices to help draw out  the moisture from the zucchini. Let sit for at least 30 minutes or when the slices are pliable and limp. (I left mine out for about an hour.) Pat the slices.

In a shallow bowl or platter, add flour and season with salt and pepper and blend.

Whisk eggs  in a separate bowl.

Heat a couple of tablespoons of vegetable oil in a nonstick pan over medium heat. Dredge the zucchini in a light, even coating of flour and dip into the eggs until fully coated. Then fry for a few minutes on one side or until the edges look cooked and flip to finish cooking for another few minutes.

You can eat it plain, with ketchup or make a simple dip of soy sauce and white vinegar (3:1-ish ratio)