Korean Pan-fried Zucchini Jeon

Name: Korean Pan-fried Zucchini Jeon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Korean zucchini 1 ea; salt 0.5 tsp; flour 4 tbsp; egg 1 ea; cooking oil 2 tbsp; black pepper 0.25 tsp

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Korean zucchini sliced 0.5 cm thick and salted for five minutes gives up water and tastes sweeter for it.

Fried yellow in its egg coat, it turns up on everyday dinner tables as well as on holiday ancestral-rite and guest spreads.

Ingredients

servings

IngredientAmount

Korean zucchini1 ea

egg1 ea

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Instructions

6 steps

1

Rinse 1 Korean zucchini, trim off the ends, and slice it into even 0.5 cm rounds.

Keeping the thickness consistent helps every piece cook at the same speed and prevents thin slices from overbrowning.
2

Sprinkle 0.5 teaspoon salt lightly over both sides and let the slices rest for 5 minutes.

When small beads of moisture appear on the surface, the salting has pulled out enough water.
3

Pat off the released moisture gently without squeezing the zucchini, so the slices keep their shape.

Season lightly with 0.25 teaspoon black pepper, adding aroma without covering the mild sweetness.
4

Coat each slice thinly with 4 tablespoons flour, then shake off any excess.

A light coating helps the egg cling, while too much flour turns pasty and makes the egg layer slip off.
5

Beat 1 egg until the white and yolk are fully blended, then dip the slices one at a time.

Add 2 tablespoons cooking oil to a pan and heat it over medium heat before adding them.
6

Lay the slices in a single layer and pan-fry for 2-3 minutes per side over medium heat.

Remove them when the egg turns pale golden and the zucchini feels tender but still moist inside.