Assorted Korean Pancakes (Holiday Mixed Jeon Platter)

Shape the 200 g meat patty mix into small, flat rounds that can cook through quickly.

Slice the zucchini into rounds, sprinkle with salt, and pat away the released moisture so it will not spatter in oil.

Remove the stems from the 6 shiitake mushrooms and neaten the inner side so the coating can hold.

Split the 4 green or red chilies lengthwise and shake out excess seeds before filling or coating.

Spread the 50 g flour in a thin layer on a plate and beat the 3 eggs until smooth.

Dust each piece lightly, shake off excess flour, then coat with egg just before it goes into the pan.

Coat the pan with a thin layer of the cooking oil and preheat over medium heat.

Add only 3 or 4 pieces of one type at a time so the egg sets quickly instead of soaking up oil.

Turn each piece when the edges are set and the underside is golden, then cook the second side for another 1 to 2 minutes.

For thicker meat patties, press lightly and check that the juices run clear.

Transfer the finished pieces to a rack or paper briefly so excess oil drains without steaming the coating.

Arrange each type separately on a plate and serve with a soy sauce and vinegar dip.