Savory Pancakes
Aehobak-jeon (Pan-fried Zucchini)
Cut the zucchini 0.5 cm thick and pat it dry, dust it lightly with flour, dip it in egg, and pan-fry over medium heat until golden. If the heat is too high, the outside burns before the zucchini cooks through.
한국어로 보기 (Korean version)
Steps
- 1
Cut the zucchini into 0.5 cm slices and pat the surfaces dry with paper towels. Mince the onion very finely and put a small pinch on top of each slice.
Any moisture makes the flour clump and the coating peel off.
- 2
Beat the eggs with the salt until the whites and yolks are evenly mixed.
- 3
Dust the zucchini lightly with flour, dip it in the egg, and fry in oil heated over medium heat, 2 minutes on the first side and 1 minute 30 seconds on the second, until golden.
If the egg coating browns too fast, turn the heat down to medium-low.
- 4
Stand the pieces upright on a rack to drain the oil, then transfer to a plate.
Stacking them traps steam and makes the bottoms soggy.
Substitutions
| Instead of | Use | How |
|---|---|---|
| all-purpose flour | 3 Tbsp Korean pancake mix (buchimgaru) | If the pancake mix contains salt, leave the salt out of the eggs. |
| onion | 1 scallion | Mince the scallion and mix it into the egg so it sticks to the surface well. |
Storing leftovers
They're best right after frying; as they cool, the zucchini releases water and the egg coating goes soggy. Cool any leftovers, refrigerate, and eat within 1 day; reheat in a dry pan over medium heat for 1 minute per side until hot all the way to the center. They turn rubbery when frozen, so don't freeze.
Serve with
A dipping sauce of soy sauce with a little vinegar, rice, and a clear soup. For a lunch box, let them cool completely and pack them on a paper towel.
Making more or less
If you make more pieces, use more egg and oil too, and if your pan is small, fry in batches so the heat doesn't drop.
Questions
How do I keep the egg coating on aehobak-jeon from peeling off?
If the zucchini surface is wet or the flour is too thick, the egg coating lifts and peels off. Pat the slices dry, dust off the flour so only a thin layer remains, then dip in egg; once in the pan, don't touch them until one side has set.
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