Pan-grilled Zucchini with Egg (Hobak Jeon)

By Kim Yong-ja

This dish is cooked in the same method as Saengson Jeon and they are often served together.

INGREDIENTS (serves 4)

1 medium ZUCCHINI, sliced ½"/1.3 cm thick

SALT and PEPPER

2 tablespoons FLOUR

VEGETABLE OIL

1 EGG, beaten

a few strands of CHIVES

1.

Place the sliced zucchini in one layer on a cutting board and sprinkle lightly with salt and pepper. Then sprinkle with flour on both sides and shake off any excess.

2.

Heat a non-stick frying pan on medium heat and drizzle some oil. Then lower the heat. Dip the zucchini slices in the egg and lightly grill for 2-3 minutes.

3.

Place chives on the zucchini slices and turn over to cook the other side.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.