Korean Zucchini- Hobak Chon

1. 1

   Wash and slice zucchinis into 1/4 inch slices.

2. 2

   Place flour into a shallow bowl, for dredging.

3. 3

   Place eggs into another shallow bowl, and beat.

4. 4

   Heat a non-stick pan to medium low. put a small amount of oil into the pan.

5. 5

   In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg. Put into pan.

6. 6

   Repeat assembly line until pan is filled.

7. 7

   Check sliced zucchini and flip when lightly browned. green of zucchini should turn bright when it is cooked enough.

8. 8

   Drain on paper towels.

9. 9

   Serve along side a Korean soy sauce dipping sauce, recipe #191136.

10. 10

    This recipe can also be used with thin slices of Asian eggplant or other vegetables.

* Per serving · 4 servings · Values may vary.