Name: Korean Zucchini Fritters (Aehobak Jeon)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Korean zucchini (or regular zucchini); 3 tablespoons of flour; 3 eggs; 1 teaspoon of Yeondoo sauce; 1 teaspoon of Shaoxing wine; Salt (for sprinkling); oil (for frying); 1 teaspoon of light soy sauce; 1 teaspoon of water; 1 teaspoon of sesame oil; 1 teaspoon of gochugaru; 1 Cheongyang chili pepper (minced)

Crisp on the outside and irresistibly tender within, these Korean zucchini fritters come with a fragrant, gently spicy dipping sauce

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“Pshht!”—the gentle hiss when egg meets a hot pan says it all. A whiff of seared egg, the fresh green scent of zucchini, the promise of an airy pancake. For anyone chasing authenticity, Korean aehobak jeon embodies effortless elegance. Five humble staples—zucchini, flour, egg, salt, and a splash of neutral oil—are all it takes to let this vegetable shine.

Ingredients for Zucchini Fritters — You need only a handful of ingredients.

Forget thick batters and greasy fry-ups; here we celebrate the zucchini’s silky flesh and the egg’s subtle sweetness—a tribute to simplicity created nearly four centuries ago.

The History of Aehobak Jeon

Flouring zucchini rounds and coating them with egg was recorded as early as the 17^th century. The technique is described in the Eumsik Dimibang, one of Korea’s oldest cookbooks. Back then, wheat and cooking oil were luxuries, so “jeon” dishes appeared mainly at royal feasts.

The delicately sweet aehobak squash quickly found a place in home gardens. Aristocratic kitchens were equally enamored—its tender flesh needed little seasoning and almost no cooking time. Gradually, aehobak jeon moved from palace banquets to family tables, becoming essential at Chuseok and Seollal and a regular addition to the daily banchan spread.

Homemade Korean fish cakes on a rustic wooden board — Also try eomuks, Korea’s beloved fish cakes.

On rainy afternoons, the gentle sizzle of the fritters echoes the raindrops on the window, while everyone gathers around a cloudy bowl of makgeolli, Korea’s soothing rice brew. What was once a rare luxury has become a dish of nostalgia, interwoven with family get-togethers and autumn harvests.

Tips for Making Authentic Hobak Jeon

1. Choose the right zucchini

Select zucchini with thin, silky skin. The Korean aehobak is pale green with a texture reminiscent of winter melon; if it’s unavailable, use a young, small zucchini picked before the seeds harden. The more tender the flesh, the less seasoning you’ll need—let the vegetable’s pure flavor take center stage.

2. Salt, Wait, Blot

Lightly salt each slice and let it sit for up to 15 minutes. The salt draws out excess moisture, firming the surface while keeping the center juicy so the coating stays crisp. Skip this step and the fritter will flop.

Bibim Guksu – Header — Bibim guksu is a fantastic sidekick to this dish

3. Flour + Egg—Never a Heavy Batter

Dust the zucchini with only a whisper of flour—the green skin should still peek through. Give it a quick swim in beaten egg to form a sheer yellow glaze, not a crunchy shell. Some cooks reach for ready-made buchim garu, which often contains a little cornstarch (and occasionally a touch of leaven), so keep the coating extra light. Skip any additional yeast or breadcrumbs; the minimal raising agent already present in certain commercial buchim garu is fine as long as the finish remains paper-thin. Remember, this is neither tempura nor a Western fritter.

Bindaetteok – Header — Also try bindaetteoks.

4. Lightly Oiled Pan, Medium Heat

Add just enough oil to coat the pan—the zucchini should sizzle, not float. Over medium heat, cook each side for 1–2 minutes until the outside is pale gold and the center stays tender. If it darkens to hazelnut brown, the flesh will dry and the egg will taste bitter. Aim for finesse, not haste.

Modern Variations

Food forums buzz with questions: homemade flour mix or store-bought blend? Is the “air fryer” acceptable? And what of the sweet brown sauce that some Western eaters love? Whatever the tweaks, authenticity hinges on four rules: salt and rest, coat each slice separately, fry over medium heat, and finish with a dipping sauce.

Everything else is fair game, provided the dish’s essence—lightness and the pure flavor of zucchini—remains intact. Watch for danger signs: a watery batter, a sugar sprinkle, a panko breadcrumb shell, or worse, a vat of hot oil. Such deviations reduce the jeon to an ordinary fritter, severed from its centuries-old heritage.

Korean Zucchini Fritters (Aehobak Jeon)

These Korean zucchini fritters are crisp on the outside, tender within, and come with a spicy, aromatic dipping sauce.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Snack

Cuisine: Korean

Servings: servings

Calories: 111kcal

Author: Marc Winer

Ingredients

Zucchini fritters

1 Korean zucchini or regular zucchini
3 tablespoons of flour
3 eggs
1 teaspoon of Yeondoo sauce
1 teaspoon of Shaoxing wine
Salt for sprinkling
oil for frying

Dipping Sauce

1 teaspoon of light soy sauce
1 teaspoon of water
1 teaspoon of sesame oil
1 teaspoon of gochugaru
1 Cheongyang chili pepper minced

Instructions

Prepare the dipping sauce

In a small bowl, stir together the soy sauce, water, sesame oil, gochugaru, and minced chili until well blended.
1 teaspoon of light soy sauce, 1 teaspoon of water, 1 teaspoon of sesame oil, 1 teaspoon of gochugaru, 1 Cheongyang chili pepper

Make the fritters

Cut the zucchini into 0.5 cm-thick rounds.
1 Korean zucchini
Arrange the slices on a cutting board.
Sprinkle lightly with salt and let them sit for a few minutes to draw out moisture.
Salt
Pour the flour into a clean plastic bag.
3 tablespoons of flour
Add the zucchini slices, seal, and shake until evenly coated.
Crack the eggs into a medium bowl.
3 eggs
Whisk in the Yeondoo sauce.
1 teaspoon of Yeondoo sauce
Pour in the Shaoxing wine.
1 teaspoon of Shaoxing wine
Remove any chalazae, then beat until smooth.
Shake off excess flour, then dip a small batch of slices into the egg mixture, coating them fully.
Heat about 2 cm of oil in a skillet over medium-low heat until shimmering.
oil
Lay the coated slices in the oil while you coat the next batch.
Fry until golden on both sides, then transfer to a rack or paper towel to drain.
Repeat with the remaining zucchini.