Korean Hobakjeon Zucchini Pancakes

Ingredients

• 2 small zucchini, cut into 1/4-inch coins
• 3 large eggs, beaten
• 3/4 cup all-purpose flour
• 4 tbsp neutral oil, for frying
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp gochugaru
• 2 garlic cloves, minced
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Salt and black pepper

Steps

1. Lay the zucchini coins out on a tray and salt them lightly on both sides. Leave for 10 minutes, then blot them completely dry with paper towels.
2. Salting and blotting draws out the water that would otherwise steam under the coating and lift it clean off the zucchini.
3. Whisk the soy sauce, vinegar, sesame oil, gochugaru, garlic, and half the scallions into a dipping sauce.
4. Season the flour with salt and pepper and spread it in a shallow dish. Beat the eggs in another.
5. Dredge each coin in the flour and shake off every bit of excess, then dip it in the egg and let the surplus drip away.
6. That thin, even coating is the point. A thick layer of flour or egg makes a doughy pancake rather than a translucent jeon.
7. Heat 2 tablespoons of the oil in a wide nonstick skillet over medium heat, not high, and lay the coins in without touching.
8. Fry for 2 to 3 minutes per side, until the egg is set and pale gold rather than browned, adding more oil between batches. Serve warm with the dipping sauce, sesame seeds, and remaining scallions.

Allergen note: Contains gluten, egg, soy, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.