“Ae hobaak,” young pumpkin, is used to
make soup, namul (Korean salad), jeon etc. The everyday ingredient is a light
green zucchini-shaped squash which has a sweet taste. Ae hobaak jeon, is one of the favorite party menus, because it’s
easy to prepare. It’s simple yet popular. You need food like that on festive
occasions.
Ingredients
Serves 1
For
Jeon:
5
slices young pumpkin or zucchini (about 4cm in diameter, 0.5 cm in width)
2
pinches salt (1 pinch for pumpkin slices, 1 pinch for beaten egg)
1
pinch ground white pepper
1
1/2 teaspoon (or more) all-purpose flour
1
tablespoon beaten whole egg
2
teaspoons vegetable oil
For
Soy Dipping Sauce:
1/2
teaspoon soy sauce
1/2
teaspoon brown rice vinegar
1/5
teaspoon honey
1
pinch of finely chopped red pepper (or red paprika)
1
pinch of finely chopped spring onion
Directions
1. Season pumpkin slices with a pinch of salt and ground pepper.
2. Coat slices of pumpkin with flour and beaten egg (seasoned with
pinch of salt).
3. In a preheated non-stick pan, drop oil and place the
coated slices. Fry over medium high heat for about 2 minutes each side or until
slightly golden brown.
4.
Place jeon in a plate.
