Zucchini Jeon (Korean Pan-fried Zucchini)
Golden Ratio! Simple Yet Delicious Zucchini Jeon Recipe
Have leftover zucchini from making Janchi Guksu (Korean noodle soup) and don’t want it to go to waste? Transform it into a wonderful Zucchini Jeon! This dish offers a delightful combination of the zucchini’s natural sweetness and a crispy texture, making it a crowd-pleaser for all ages. It’s a simple yet perfect meal or snack.
Zucchini Jeon- 1 medium zucchini
- 1/4 carrot
- 1 handful dried shrimp (approx. 10g)
- 1 1/2 cups pancake mix (approx. 150g)
- 1 1/2 cups water (approx. 300ml)
Dipping Sauce- 2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp sugar
- 1/2 Tbsp gochugaru (Korean chili flakes, optional for added spice)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp sugar
- 1/2 Tbsp gochugaru (Korean chili flakes, optional for added spice)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the zucchini and carrot thoroughly and pat them dry. Then, julienne them as thinly as possible. Thinner strips will result in a crispier and more tender jeon, making it tastier. Using a mandoline slicer can help you achieve uniform, thin strips.
Step 2
Place the dried shrimp in a dry frying pan without any oil over low heat. Lightly toast them for 1-2 minutes. This step removes any fishy smell, enhances their savory aroma, and makes them crispier, improving the overall texture.
Step 3
Once cooled slightly, finely mince the toasted dried shrimp with a knife. You can also grind them into powder using a blender, but mincing with a knife retains some texture. Avoid mincing too finely; leaving small chunks will add more bite to the jeon.
Step 4
In a large bowl, combine the julienned zucchini, carrot, and minced dried shrimp. Add the pancake mix and water to create the batter. It’s best not to add all the water at once, but rather gradually to achieve the desired consistency.
Step 5
Adjusting the batter consistency is key! If the batter is too thin, add a little more pancake mix. If it’s too thick, add water little by little until you achieve a smooth, flowing consistency. A common starting ratio for pancake mix to water is 1:1, but adjust based on the moisture content of your vegetables. The batter should flow slowly when lifted with chopsticks.
Step 6
Heat a generous amount of cooking oil in a pan over medium heat. Spoon the batter onto the hot pan and spread it into your desired thickness. Spreading it thinly will yield a crispier jeon, while making it thicker will give you a ‘gout-ba-sok-chok’ texture – crispy on the outside and tender on the inside. Cooking over medium heat ensures it cooks through evenly.
Step 7
Once both sides are golden brown and crispy, your delicious Zucchini Jeon is ready! Serve it with the prepared dipping sauce for an extra burst of flavor.
