Korean Mini Zucchini Cakes | Hobak Juhn

Hobak Juhn | 호박전

Hobak Juhn


2 medium Hobak (Korean squash) or zucchini*
1 to 2 teaspoons kosher salt
2 extra large eggs
1/3 cup flour
canola oil

Optional garnish
Sookat(edible chrysanthemum leaves, also known as Shingiku and Tung Ho), thinly sliced red pepper or green pepper rings, shilgochu (dried red pepper strips)

*When selecting the zucchini, choose those that are even in diameter and least seedy.

Dipping Sauce (per person)
1 tablespoon soy sauce
1 tablespoon apple cider vinegar or white vinegar
1 tablespoon water
pinch freshly ground black pepper

In a glass measuring cup, combine desired amount of the dipping sauce. Pour in individual dishes, one for each person.

Hobak Juhn

Wash and dry the zucchini. Slice the zucchini to 1/5 inch disks. Place them on top of a paper towel.

Hobak Juhn

Sprinkle kosher salt on top. Turn it over and sprinkle the other side. Set aside at room temperature for about 10 minutes. This process will season the zucchini as well as drain the excess liquid.

Hobak Juhn

After the zucchini pieces have had a chance to rest at room temperature for about 10 minutes, using a paper towel, blot the liquid on top of the zucchini disks.

Hobak Juhn

Dust with Flour shaking off the excess.

Hobak Juhn

Repeat with all the zucchini circles and transfer them to a tray.

Heat a pan on medium heat. After the pan has been heated, add about 2 teaspoons of canola oil. Spread evenly.

Hobak Juhn

Beat the eggs in a shallow bowl. Place 4 to 5 pieces in the bowl. Coat both sides one at a time and place it in the pan. Repeat with the pieces placing them about 1/2 inches apart until the pan is full.

Hobak Juhn

Place the desired garnish on top. Cook for about a minute on medium to medium low heat.

Hobak Juhn

Turn them over and cook just until golden. Keeping in mind this is the presentation side. Cook just until the egg sets and turns golden yellow. Repeat the cooking steps in batches with the rest of the pieces.

Juhn | Assorted Mini Pancakes

Transfer to a tray lined with paper towel to drain any excess oil. Arrange the pieces showing the presentation side. Serve with a dipping sauce on the side.

Cook’s Note: Essential Steps to Making Juhn

Clean Pan:

Before cooking each batch, wipe the pan clean with a paper towel. Add the oil and spread evenly.

Adding Additional Oil:

Juhn Oil

Drizzle a couple teaspoons of oil as needed around the perimeter of the pan in a circular motion. This will allow for the cold oil to heat up and spread evenly in the pan. Do not add on top of the cakes or in the middle.