Preparation

• Cut zucchini into ¼ inch slices and lay them in layers out on a plate.
• Lightly sprinkle the cut zucchini slices with good quality sea salt before you add another layer.
• Leave them for 5-7 minutes so that they become well salted and slightly pickled.
• In the mean time, put some flour onto a plate or a shallow bowl. Also whisk one egg into another shallow bowl and add a pinch of salt to the egg.
• Coat the zucchini slices with flour on both sides and set aside.
• Heat about 2 T of vegetable or olive oil in a large frying pan over medium high heat.
• Make an assembly line of the flour coated zucchinis -> beaten egg -> pan.
• Dip each floured zucchini piece into the egg, coat it fully and then put it in the frying pan.
• When both sides are nicely browned Jeons are ready to be taken off the heat.
• Make some dipping sauce by mixing soy sauce and vinegar together in a separate sauce dish.
• Serve the Hobak Jeon and sauce together as banchan in your delicious Korean meal.