There’s nothing like summer in Korea when the markets are filled with vibrant green squash known as aehobak (애호박). And when zucchini (or Korean squash) is at its peak, which are sweet, tender, and budget-friendly – it’s time to bring out one of Korea’s favorite summer dishes: Aehobak-jeon, or Korean zucchini fritters.
These fritters are pan-fried slices of salted zucchini, lightly coated in flour and egg, and served with a vinegary soy dipping sauce. Golden and crispy on the outside, soft and juicy on the inside, they’re an essential part of Korean summer tables!
What is Aehobak-jeon?
In Korean, “jeon (전)” refers to anything pan-fried in a light coating, often made during family gatherings or festive meals. Aehobak-jeon is one of the simplest and most beloved varieties. It’s comfort food at its best. No fuss, no complex steps.
Traditionally, aehobak slices are seasoned with salt to draw out excess moisture, then coated in flour and dipped in beaten egg before pan-frying. The result? A fluffy, savory fritter with a sweet, juicy core. It’s especially good when paired with a tangy cho-ganjang (vinegary soy dipping sauce).
Fun Fact about Jeon
In Korea, jeon is often part of chuseok (harvest festival) or lunar new year feasts, where various vegetables, fish, and meats are coated and fried as a symbol of abundance. But during zucchini season, aehobak-jeon steals the show. Its simplicity is part of the charm!
Seasonality & Ingredient Tips
Aehobak-jeon is especially popular during late spring and summer, when zucchini and Korean squash are in season. Korean aehobak is lighter in color and softer in texture than Western zucchini, but you can use either depending on what’s available.
When choosing zucchini or squash for jeon:
- Pick small to medium, slender ones—they tend to have fewer seeds and denser, meatier flesh.
- Avoid overly large zucchini, which can be watery and spongey.
- If you can find Korean aehobak (often labeled as “Korean squash”), it will give you the most authentic texture—delicate and slightly sweeter than regular zucchini.
Vegan Aehobak-jeon: So Light and Crisp! Just as Good
Though traditionally made with egg, aehobak-jeon is easy to adapt for plant-based diets. Inspired by a method from an old Korean cookbook, this vegan version swaps the egg dip for a light batter made from flour, water, salt, and just a touch of sesame oil.
The sesame oil adds flavor and aroma, while the flour-water mixture creates a thin, crisp coating. It’s a beautiful example of how traditional Korean cooking can be deeply satisfying with just a few pantry staples.
Ingredients for Aehobak-jeon (Korean Zucchini Fritters)
Ingredients (Serves 2):
- 1 zucchini (~250g / ½ lb.)
- 1 tsp salt
- ¼ cup all-purpose flour
- 2 eggs (or vegan batter: ¼ cup flour + ¼ cup water + pinch of salt + ½ tsp sesame oil)
- 3 tbsp vegetable oil
For Dipping Sauce (Cho-ganjang):
- 1 tbsp soy sauce
- ½ tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp gochugaru (Korean red chili powder)
How to Make Aehobak-jeon
1. Prep the Zucchini
- Slice zucchini into ¼-inch (about 5mm) rounds.
- Lay flat on a tray or board and sprinkle with 1 tsp salt.
- Let sit for about 15 minutes to draw out excess moisture. Pat dry with a paper towel.
2. Prepare the Coating
- Lightly coat the zucchini slices in flour and shake off the excess.
- If using eggs, beat them with a pinch of salt.
- For vegan version, whisk together flour, water, salt, and sesame oil to make a light batter.
3. Pan-Fry
- Heat 1 tbsp vegetable oil in a nonstick pan over medium heat.
- Dip flour-coated zucchini into egg or vegan batter, then pan-fry until golden on both sides, adding more oil as needed.
4. Make the Dipping Sauce
- In a small bowl, combine soy sauce, vinegar, sugar, and gochugaru.
5. Serve Immediately
- Serve the fritters hot and fresh with dipping sauce on the side. They’re best eaten right away for that perfect contrast of crisp and juicy.
🥢 Pro tip: Aehobak-jeon makes an excellent banchan (side dish), but it’s also perfect as a light snack or appetizer with a bowl of rice.
FAQ: Aehobak-jeon at Home
Can I use regular zucchini instead of Korean squash?
Yes! Just make sure to pick smaller, slender zucchini for the best texture and fewer seeds (seeds make the flavor watered-down).
How do I store leftovers?
Aehobak-jeon is best served fresh, but you can refrigerate and reheat in a pan or toaster oven for a few minutes.
Can I freeze them?
Not recommended—zucchini holds a lot of moisture and may become soggy after thawing.
Can I use other vegetables?
Definitely. This method works well with eggplant, mushrooms, or bell peppers too!
Is this gluten-free?
You can substitute all-purpose flour with a gluten-free flour mix, though results may vary slightly in crispiness.
Final Notes
Whether you make them with egg or go fully plant-based, aehobak-jeon is one of those dishes that proves how little it takes to make something comforting and delicious. It’s the perfect way to celebrate summer’s zucchini abundance and a beautiful reminder of the quiet magic in seasonal cooking.
맛있게 드세요 (masitge deuseyo)! Enjoy your meal!
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Korean zucchini fritters (aehobak-jeon)
Ingredients
- 1 zucchini around 250g (½ lb.)
- 1 teaspoon salt
- ¼ cup all-purpose flour
- 3 tablespoons vegetable oil
For dipping sauce (cho-ganjang, vinegary soy sauce)
- 1 tablespoon soy sauce
- ½ tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon gochugaru (Korean red chili powder)
Instructions
- Slice zucchini into 5mm (or ¼ inch) thickness.
- Place them on a flat surface (like cutting board, tray, etc.). Sprinkle 1 teaspoon of salt to season and to draw out moisture.
- Let it sit for 15 minutes until you can see the moisture drawn out of zucchinis. Don't let it sit longer as zucchini will lose too much juice.
- Coat it with all-purpose flour and dust it off. For batch cooking, put the flour and zucchini slices in a plastic bag and shake it. Sift the remaining flour through a sieve.
- In a bowl, beat two eggs with a pinch of salt.
- Put the flour-coated zucchini slices and coat with egg batter on both sides.
- Heat a pan over medium heat and add 1 tablespoon of vegetable oil.
- Place zucchini pieces one by one. Leave enough space in between so that each pieces will not stick to one another. Add more oil if necessary.
- Turn and fry until both sides are golden.
- Make cho-ganjang, the dipping sauce, by mixing all the ingredients in a small bowl.
- Serve the zucchini fritters with the dipping sauce. It's best to eat them right after they're cooked. It's crunchy & fluffy on the outside and juicy & sweet on the inside. Enjoy!
