← Nouns Cooking · Korean

Ingredients

• 2 Courgette (zucchini), sliced into 5 mm rounds
• ½ tsp Salt
• 4 tbsp plain flour
• 2 Eggs, beaten with a pinch of salt
• 3 tbsp Vegetable oil
• 1 Red chilli, cut into tiny diamonds, to garnish (optional)
• 1 tbsp Soy sauce
• 1 tbsp Water
• 1 tsp Rice vinegar

Method

1. Lay the courgette slices out and sprinkle lightly with salt. Leave for 10 min, then pat dry with kitchen paper.
2. Toss the slices in the flour and shake off the excess, so there is only a thin dusting.
3. Heat a little oil in a frying pan over medium-low heat. Dip each slice in egg and lay it in the pan. Press a piece of chilli on top, if using.
4. Fry for 2–3 min per side, until the egg is set and pale golden; keep the heat gentle so the coating stays bright yellow. Add oil as needed.
5. Mix the dipping sauce and serve the jeon warm or at room temperature.

Tips

• The same method works for sliced mushrooms, tofu or white fish fillets, which is how a big platter of mixed jeon is made for holidays.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Seonkyoung Longest