Hobak Jeon/Buchim (Korean Pan-Fried Zucchini Fritters)

Jeon (Fritters/pancake) is common to see in Korean meal.  There are many ingredients you can use to make jeon, from vegetables to meat.  Hobak jeon is easy to make, coat zucchini slices with a thin batter of flour and egg and pan-fried both sides until golden brown.  It's a side dish that goes well with other dishes on the dining table :)

 

 

Serving size: 2 - 3 person

Ingredients:

Zucchini (medium size)                        1

Red Chili (thinly sliced)                        1

Egg (Large)                                           1

All purpose flour                                   2-3 tbsp

Salt                                                        pinch

Cooking oil                                            2-3 tbsp

 

Steps by steps photos:

 

 

 

1.  Slice zucchini thinly (about 0.5cm). Slice the red chili thinly too for garnish and added spicyness to the fritters. (* If you don't like spicyness, skip the red chili).

2.  Prepare a clean plastic bag/zipper bag, put all purpose flour and zucchini slices in it.  Close the plastic end by twisting it and shake (include some air inside, like a balloon).  The flour will cover the zucchini slices easily and your hand can stay clean ^^

3.  Crack an egg in a bowl, add a pinch of salt in it and slightly beat the egg.  Set aside.

4.  Prepare a pan, heat it on medium fire.  Drizzle some cooking oil, swirl to cover the whole pan.

5.  Turn the fire to low.  Take a piece of zucchini slice from the plastic bag, dip it inside the egg (cover both sides with egg).

6.  Place it on the heated pan.  Continue steps 5 until the whole pan is full of zucchini fritters~ :)

7.  Place red chili slices on top of each for garnish.

8.  Fry both sides until golden brown.

9.  Serve with dipping sauce.

 

Dipping sauce:

Soy sauce           1 tbsp

Vinegar              1/2 tsp

Water                 1/2 tsp

- Mix well-

 



 

 

 



 

Maeun Galbi Bulgogi (Korean Spicy Pork Rib BBQ)

Korean BBQ dish is my all time favourite.  The marinate sauce is the key in making tasty bulgogi! It's quite an easy dish to make despite the marinating process may take some time.  If you plan to have a bbq party, marinate it overnight and grill them the next day.  The sweet and spicy flavor plus slightly burnt taste is finger licking good!  Today I am making pork rib bbq (spicy version).

 

 

 

 

Serving: 2

Ingredients:

Pork Ribs                                                         600g

 

Marinate Sauce

Gochujang (Korean Pepper Paste)                   3 tbsp

Gochugaru (Korean Pepper flakes)                  1 tbsp (add more if you love spicy)

Honey                                                               1&1/2 tbsp

Garlic (finely minced/blended)                        1 tbsp

Soy sauce                                                         1 tbsp

Sesame oil                                                        1 tbsp

Grated ginger                                                   about finger tip

 

 

Steps by steps photos:

 

 

1.  Soak pork ribs in water to get rid of the blood for an hour.

2.  Drain and pour the water away.  Add in marinate sauce, rub and mix the sauce well to the pork ribs.

3.  Cover with cling wrap and marinate in fridge for 2-4 hours.

4.  Prepare a pot (best if use non-stick pot).  Put in the marinated pork ribs.

5.  Pour about a cup of water (250ml) and let it simmer for 30-45 minutes with lid on over low fire.  Check and stir occasionally to prevent the meat stick on the pot.

6.  Open the lid and keep simmer for about 3 to 5 minutes to thicken the sauce.

     ** If you prefer some burnt and chewy texture of meat.  Skip the water part, simmer for 30 minutes on low fire with lid on.  Check and stir frequently too to avoid over-burnt.

7.  Serve and garnish with some chopped spring onion.