🇰🇷 South Korea · Food
Pan-Seared Zucchini Slices
By eatmundo · August 3, 2026
🇰🇷 KRDelicate, golden-brown zucchini slices lightly coated in egg and flour. A quintessential Korean side dish that celebrates the freshness of summer squash.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash 2 medium zucchini and slice them into 5mm thick round discs.
- 2
Sprinkle the zucchini slices lightly with 0.5 teaspoon of salt and let them sit for 10 minutes to draw out excess moisture.
- 3
Pat the slices dry with a paper towel to ensure the coating sticks well.
- 4
Prepare two shallow bowls: one with 100g flour mixed with garlic powder, and one with a beaten egg.
- 5
Dredge each slice lightly in the flour, shaking off any excess, then dip into the beaten egg.
- 6
Heat 3 tablespoons of vegetable oil in a non-stick pan over medium heat.
- 7
Place the slices in the pan and cook for 2 minutes on each side until golden brown.
- 8
Serve warm with a dipping sauce made of soy sauce and vinegar.
Frequently Asked Questions
Can I use gluten-free flour?+
Yes, rice flour or almond flour works very well for a crispier texture.
Why do I need to sweat the zucchini?+
Removing moisture prevents the coating from slipping off the zucchini during frying.
How do I keep them from burning?+
Use medium-low heat and don't crowd the pan, as too much moisture will steam rather than fry the slices.
What is the best dipping sauce?+
A mix of soy sauce, rice vinegar, a drop of sesame oil, and toasted sesame seeds.
