A Singaporean Mum

A classic Korean banchan made with tender zucchini slices lightly coated in egg and pan-fried until golden. Simple, satisfying, and perfect for any Korean meal spread.

Ingredients

1 zucchini, sliced into ½ cm thick rounds

Plain Flour, for dusting

2 eggs, beaten

½ tsp salt

Neutral oil, for pan-frying

Method

1. Coat

• Lightly dust each zucchini slice with flour to help the egg stick.

• Dip into the beaten egg, coating both sides.

2. Pan-Fry

• Heat a stainless steel pan over medium heat and add a thin layer of oil.

• Fry zucchini slices for 2–3 minutes on each side, or until golden and cooked through.

3. Serve

• Pair with a simple dipping sauce made from 1 tbsp soy sauce, 1 tbsp apple cider vinegar and 1 tsp sesame oil.

Golden, savoury, and so easy to make—Hobak Jeon is a banchan favourite that brings simple ingredients to life. Perfect for any Korean meal.