Table of Contents
-
Introduction to “Aehobakjeon”
- Recipe
- Ryu Soo-young’s “Aehobakjeon” (애호박전, Korean Zucchini
Pancakes)
• Cooking Video
• Main Ingredients
• Seasoning
• Step-by-Step Cooking Instructions
-
Nutritional Components of “Aehobakjeon”
- The
Origins of “Aehobakjeon”
- Final
Thought
[Appendix]
Translated Video Script
 |
| Traditional Zucchini Pancakes [Photo Credit] Flickr, Haniel Francesca |
Introduction
to “Aehobakjeon” (애호박전, Korean Zucchini Pancake)
When it
comes to simple yet delicious Korean side dishes, Aehobakjeon (애호박전) stands out for its minimal ingredients and irresistible flavor.
This dish, often called "Korean Zucchini Pancake," is not your
typical flour-based pancake. Instead, it is made by caramelizing slices of
Korean zucchini (Aehobak, 애호박) to bring out its natural
sweetness and enhancing its umami with soy sauce. Unlike conventional Korean
jeon that require batter or eggs, Aehobakjeon relies purely on zucchini's
natural moisture and the magic of caramelization to create an addictive and profoundly
flavorful dish.
It is
quick and easy to prepare and versatile accompaniment to rice, making it a
favorite among children and adults. Whether served as a banchan (side dish) or
enjoyed on its own, this recipe highlights the beauty of simplicity in Korean
cuisine.
Recipe - Ryu Soo-young’s “Aehobakjeon”
📺 Video - Ryu Soo-young’s “Aehobakjeon”, New Release, Pyeon Restaurant
🛒 Main Ingredients
- 1
Korean zucchini (애호박)
- Cooking
oil
⚖️ Seasoning
- Brewed
soy sauce (양조간장)
📖 Step-by-Step Cooking Instructions
Preparing
the Ingredients
- Slice one
Korean zucchini into thin, even pieces.
Cooking Instructions
① Generously
coat a frying pan with cooking oil.
② Preheat
the pan, adjust to medium heat, and place the sliced zucchini.
③ Let
the zucchini cook until the surface turns golden brown. Avoid flipping too
often to allow proper caramelization.
④ Continue
cooking until you notice a sweet aroma, like dalgona (Korean caramel
candy), and the zucchini turns slightly dark. (Caramelization process)
⑤ Transfer
the grilled zucchini onto a plate.
⑥ Drizzle brewed
soy sauce over the zucchini. (Make sure to use brewed soy sauce, not
regular soy sauce!)
⑦ Pour
the remaining hot cooking oil over the soy sauce from the pan. This will create
a sizzling effect, enhancing the rich umami flavor of the dish.
🍽️ Enjoying the Dish
This
dish is kid-friendly and loved by all! It pairs perfectly with
steamed rice—place it on top of a warm rice bowl and enjoy.
Nutritional Components of “Aehobakjeon”
This
dish consists of just three key ingredients:
- Korean
Zucchini (애호박) - 1 piece: Low in calories but rich in
vitamins A and C, as well as antioxidants that promote skin health and
digestion.
- The
impact components of a small amount of cooking oil and brewed soy sauce are
omitted.
The Origins of “Aehobakjeon”
“Aehobakjeon”
(Korean Zucchini Pancake) is a traditional Korean dish that has been enjoyed
since the Joseon Dynasty (1392 ~ 1897).
Although
the exact origins of Aehobakjeon are not well-documented, its long
history in Korean cuisine suggests that it has been a staple dish for
generations. This dish is also associated with Korean royal court cuisine,
highlighting its significance in traditional Korean gastronomy.
A
similar dish called “Hobak Doraejeok” (호박 도래적) is
believed to have originated from the method of slicing and pan-frying pumpkins
or zucchinis. The key differences between these two dishes are:
- Aehobakjeon is
coated with beaten eggs, whereas Hobak Doraejeok is made with a flour
batter.
- Aehobakjeon is
prepared using Korean zucchini (애호박) and is
served in bite-sized pieces, whereas Hobak Doraejeok is made
with Joseon pumpkin (조선호박), which is more
extensive.
For
centuries, Aehobakjeon has been an important part of Korean culinary
traditions. Its delicate flavors and nutritional benefits make it a beloved
dish even today.
Final Thought
Aehobakjeon
is proof that simplicity can be incredibly satisfying. With only three
ingredients, this dish captures the essence of Korean home cooking: making the
most of what you have while preserving the natural taste of each ingredient.
Whether you are new to Korean cuisine or a seasoned cook looking for an easy
addition to your meal rotation, this recipe is a must-try.
So why
not try Aehobakjeon? You only need a pan, a zucchini, and a little patience to
achieve that beautiful caramelization. Pair it with a bowl of rice and enjoy a
taste of Korean comfort food right at home!
[Appendix] Translated Video Script
I have
translated only Ryu Soo-young's dialogue from the cooking session. Please refer
to it.
🗣️ Transcript Video
🕛 0:00
"반찬이라는
게 어렵게 생각하면 끝도 없이 어렵고 복잡해지는 데, 있는 것을 최대한 정성스럽게 만들면 더 맛있어요."
"If
you overthink side dishes, they can become endlessly complicated. But it tastes
even better if you make the most of what you have with care."
"이걸로
간단하게 하나만 하려고요."
"I'm
just going to make something simple with this."
"(애)호박이 있을 것 같아서 애호박으로 이거 (애호박전) 하려고 그랬어요."
"I
thought I might have zucchini, so I was going to make this (애호박전, Korean zucchini pancake)."
"애호박으로, 애호박 어떻게 드세요? ‘전,’ 계란물
묻혀서…"
"With
zucchini—how do you eat zucchini? 'Jeon,' coated with egg…."
"근데
이거는 우리 딸이 잘 먹는 거예요."
"But
this is something my daughter eats well."
"저도
좋아하고."
"I
like it too."
"애호박은
얇게 최대한 썰어요."
"Slice
the zucchini as thinly as possible."
"넉넉하게
기름 넣으시고,"
"Add
plenty of oil."
"달걀
안해요. (달걀 묻히지 않아요.)"
"No
egg. (I don’t coat it with egg.)"
"달걀
하지 마세요. (달걀 사용하지 마세요.)"
"Don’t
use egg. (Skip the egg.)"
"그러니까, 그냥 호박을 구워서 먹는 건데,"
"So,
it's just grilled zucchini."
"그냥 (구워) 먹을 때가 제일 맛있어요."
"It
tastes best when it's simply grilled."
"편해요. 그리고 이거 반찬으로 놨을 때, 다 (모든 사람이) 한 번 먹으면, 이거
뭐야? 호박이야? 그리고 먹어요."
"It's
easy. And when you serve it as a side dish, everyone takes a bite and goes,
'What is this? Zucchini?' And then they eat more."
"호박이
건방지게 뭐 이렇게 맛있냐고."
"They
say, 'Why is this zucchini so ridiculously good?!'"
"약간
고런 반응이 와요."
"You
get reactions like that."
"이게
뽑기 냄새가 나야 맛있는 거예요."
"It
should smell like dalgona (Korean sugar candy) to taste good."
"까뭇까뭇할
때까지 해야 (기름에 부쳐야) 돼요. 건드리지 말고 (자꾸 뒤집지 말고)."
"You
have to cook it until it gets slightly charred. Don’t touch it too much (don’t
keep flipping it)."
"그렇죠. 캬라멜라이징이 된 거예요. 여기 있는 당분(애호박의 당분)이."
"Right,
it's caramelized. The natural sugars in the zucchini."
"양파만
캐러멜라이징 하는 게 아니고요. 애호박도 캬라멜라이징해서 그냥 그대로 먹으면 참 맛있어요."
"It’s
not just onions that caramelize. Zucchini does too, and it's delicious when you
eat it as is."
"그냥도
맛있는데, 그거 보다는요."
"It’s
good on its own, but even better this way."
"양조간장은, 간장을 조금 넉넉하게 부으면,"
"Brewed
soy sauce—if you pour a generous amount of it…."
"양조간장을
반드시 뿌리셔야 돼요. 진간장 말고 양조간장."
"You
must use brewed soy sauce. Not regular soy sauce, but brewed soy sauce."
"이
기름 있잖아요."
"This
oil here."
(He poured
the oil from the pan over the zucchini.)
"됐어요."
"That’s
it."
"굉장히
달아요. 굉장히 달아요. 맛있어요."
"It’s
pretty sweet. Pretty sweet. And delicious."
"애들이
잘 먹어요. 제 딸도 잘 먹어요."
"Kids
eat it well. My daughter loves it too."
"저거는
되게 쉬워서 밥반찬으로 괜찮아요."
"It’s
super easy, so it works well as a side dish for rice."
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