Korean Zucchini Corn Jeon

Cut 220 g zucchini into 3-4 mm matchsticks, place it in a bowl, and toss with 0.25 tsp salt.

Rest for 5 minutes, then gently squeeze out the released moisture so the pancakes do not turn soggy.

Drain 120 g sweet corn kernels in a sieve, especially if they are canned.

Press them lightly with a paper towel to remove surface moisture, because excess liquid loosens the batter and makes the edges harder to crisp.

Whisk 110 g Korean pancake mix, 1 egg, 90 ml cold water, 0.25 tsp black pepper, and the remaining 0.25 tsp salt.

Stop once no dry flour is visible, keeping the batter light instead of overmixing it.

Add the squeezed zucchini and drained corn to the batter, then fold gently with chopsticks.

The mixture is right when the batter thinly coats the vegetables and only a small amount collects at the bottom.

Heat a pan over medium heat, add 2.5 tbsp cooking oil, and wait until the oil flows loosely.

Spoon in one ladle of batter and spread it into a thin 8-10 cm round for crisp edges.

Cook over medium heat for 2-3 minutes until the edges look dry and the underside feels set, then flip carefully.

Cook the second side for 2-3 minutes, then raise to medium-high for 30 seconds to crisp.