Thick slices of winter squash breaded and pan-fried in beaten egg, served warm with a soy-vinegar sauce. The rustic, melt-in-the-mouth version of hobak jeon, just like in Korea.
Ingredients
- 600 g red kuri squash
- 120 g wheat flour
- 4 pieces eggs
- 1 piece onion
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 6 tbsp neutral oil
- to taste salt
Method
- Peel the squash, remove the seeds and strings, then cut into thick rings about 1 cm thick.
- Lightly salt the rings on both sides and let them drain on a wire rack or paper towels for 10 minutes.
- Meanwhile, prepare the dipping sauce (see prepared component).
- Carefully pat the squash rings dry with paper towels.
- Place the flour in a shallow dish. In a bowl, beat the eggs with a pinch of salt.
- Coat each ring in flour, tapping off the excess, then dip it into the beaten egg until fully coated.
- Heat the neutral oil in a large nonstick skillet over medium heat.
- Place the breaded rings in a single layer and cook for 3 to 4 minutes per side until golden brown and the flesh is easily pierced with the tip of a knife.
- Drain on paper towels and serve warm with the dipping sauce.
Nutrition
Per serving
- Energy
- 455.6 kcal
- Protein
- 12.52 g
- Carbohydrate
- 34.13 g
- Fat
- 28.55 g
- Fibre
- 5.93 g
- Calcium
- 40.9 mg
- Iron
- 0.96 mg
- Magnesium
- 34.31 mg
