Hobak Jeon (Pan-Seared Zucchini)

• Zucchini2 medium
• Eggs3 large
• Flour1/2 cup
• Salt1 tsp
• Vegetable oil4 tbsp
• Red chili1 small
• Sesame oil1 tsp

How to Make It

• 1

  Slice the zucchini into thin, even rounds about 0.5 cm thick to ensure they cook evenly and retain a slight crunch.

• 2

  Sprinkle the salt over the zucchini slices and let them rest for 15 minutes to draw out excess water, then pat them completely dry with paper towels.

• 3

  Dredge each zucchini slice lightly in flour, shaking off the excess so only a thin, translucent layer remains.

• 4

  Whisk the eggs in a shallow bowl until no white streaks remain and add the finely sliced red chili for garnish.

• 5

  Heat the vegetable oil in a large non-stick skillet over medium-low heat; the oil should shimmer but not smoke.

• 6

  Dip each floured zucchini slice into the beaten egg, allowing the excess to drip off before placing it carefully into the hot skillet.

• 7

  Cook for 2-3 minutes per side until the edges turn golden and the egg coating is set; work in batches to avoid crowding the pan.

• 8

  Serve warm with a simple dipping sauce of soy sauce, vinegar, and a drop of sesame oil.