Korean pan-fried zucchini coins (aehobak-jeon)

Step 1/3

• ½ zucchini
• salt
• 1 eggs
• ½ chili
• ½ sprig cilantro
• 1½ tbsp soy sauce
• 1 tbsp rice vinegar
• ¼ tbsp water
• ¼ tsp sugar
• ½ tsp clear flower honey
• ½ tsp sesame seed

• knife
• cutting board
• paper towels
• bowl (small)

Slice zucchini into coins, approx. 0.5 cm / 0.2 in. thick. Lightly salt both sides and place on top of a paper towel, set aside for approx. 15–20 min to let moisture drain and slightly pickle. In the meantime, beat the eggs in a bowl and add a pinch of salt. Prepare the garnish: Slice red peppers into thin discs, pluck leaves from coriander sprig and set aside. Prepare the dip: in a small sauce bowl, mix rice vinegar, soy sauce, water, sugar, honey, 3–4 chili discs, and sesame seeds.

Step 2/3

• 2½ tbsp flour
• oil (for frying)

• nonstick pan

With paper towels, pat dry any excess moisture that has appeared on the zucchini coins. Flour a large plate or countertop. Toss the salted zucchini slices around to lightly but thoroughly coat both sides. Heat oil in a large non-stick pan over medium-high heat. Dip each slice generously in the egg wash and place on the heated pan, making sure the slices don't touch each other.

Step 3/3

• spatula
• chopsticks

Lower the heat to medium-low and cook until the zucchini coins turn lightly golden, for approx. 5–8 min. While the egg is nearly set but still wet, alternate placing a slice of red pepper and a coriander leaf as decoration in the center of each coin. Flip the coins over with a spatula or chopsticks and cook for another 4–6 min. or so, being careful not to burn them. When the surface appears golden brown in places, take them out of the pan and serve while still warm. Dip in the sauce and enjoy!

Enjoy your meal!