Hobakjeon (Korean Courgette Pancakes)
Courgette slices in a light egg and rice flour coating, pan fried until golden and served with a soy dip.
- Time30 min
- LevelEasy
- Costabout £0.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Lay the courgette rounds on kitchen paper, sprinkle with the salt and leave for 10 minutes. Pat dry thoroughly.
10 min - 2
Mix the tamari, rice vinegar, gochugaru, spring onion and sesame seeds in a small bowl for the dip.
- 3
Put the rice flour on a plate and the beaten eggs in a shallow bowl. Dip each courgette slice in flour, shake off the extra, then dip in egg.
- 4
Heat 1 tablespoon of the oil in a large non stick frying pan over a medium heat. Fry the slices in batches for 2 to 3 minutes each side until golden. Add more oil between batches.
2 min 30 s - 5
Drain on kitchen paper and serve hot with the dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.