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Main course · Korean

Hobakjeon (Pan-Fried Courgette Rounds with Soy Dipping Sauce)

20 min Serves 4 ~197 kcal/serving ~£3.20 (£0.80/serving) Dairy-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 2 courgette, sliced
  • 80 g plain flour
  • 2 large eggs
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
197 kcal
Protein
7.7 g
Carbohydrate
17.6 g
of which sugars
2.5 g
Fat
10.7 g
of which saturates
1.7 g
Fibre
1.7 g
Salt
0.76 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Pat the courgette slices dry and season lightly.

  2. 2

    Dust each slice in flour, then dip in beaten egg.

  3. 3

    Heat the vegetable oil in a large frying pan over medium heat and fry the courgette slices for 2-3 minutes on each side until golden and tender.

  4. 4

    Mix the soy sauce and rice vinegar into a dipping sauce.

  5. 5

    Serve the courgette hot with the dipping sauce and rice.

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