Hobak-chaejeon (Shredded Zucchini Fritters)

Hobak-chaejeon is a simple and beloved dish you can easily find in any Korean home. Korean zucchini, or Aehobak, is a budget-friendly vegetable, often available for around 2,000 KRW, although the price can vary with the season.

While a regular hobakjeon uses sliced zucchini, hobak-chaejeon uses thin, long strips of zucchini. This simple change in preparation results in a completely different taste and texture. Shredded zucchini fritters are noticeably crispier, and you can easily add other vegetables like spicy chili peppers for a kick or sweet onions to balance the flavor.

---

Ingredients

• 1 Korean zucchini
• 1/2 onion
• Fritter mix (buchimgaru) or all-purpose flour, or sweet rice flour
• Water
• A pinch of salt
• Cooking oil

---

Instructions

1. Prep Your Ingredients: Thinly slice the zucchini and onion into long strips. Cutting them thinly allows them to cook faster and ensures a crispier texture.
2. Make the Batter: In a bowl, combine the shredded zucchini and onion. Gradually add the fritter mix (or flour) and water, mixing just enough to coat the vegetables. A pinch of salt will enhance the flavor. If you have a gluten intolerance, using sweet rice flour is a great alternative.
3. Fry to Perfection: Pour oil into a pan and heat it over medium heat. Spoon the batter into the pan and flatten it into a round shape. Cook until the bottom is a golden brown and crispy, then flip and cook the other side until it’s perfectly browned.

---

Tips for an Even Better Hobak-chaejeon!

• For a Spicy Kick: Finely chop some green chili peppers and add them to the batter.
• For Added Color: Include some red chili peppers for a beautiful contrast that makes the fritters look even more delicious.
• The Perfect Sauce: Mix soy sauce and vinegar, then sprinkle in some red chili powder for a simple yet perfect dipping sauce.

Hobak-chaejeon is one of the easiest Korean dishes to make. As a vegetable-based fritter, it’s a perfect snack or side dish. It’s also a classic pairing with Korean rice wine, makgeolli, especially on a rainy day.