Aehobak Jeon (Korean Zucchini Pancakes)

I wanted a vegetable side to go with my tteobokki and Korean sausage and zucchini pancakes sounded really appealing today. They're very simple. Just slice up some zucchini, dredge it in flour, coat it in egg and fry it up. Ideally with some chile slices for additional colour and flavour, but they're also delicious without them.

You can take the same approach with tofu, SPAM, shiitake mushrooms, eggplant, and a plethora of other things depending on what you have on hand and what sort of flavour you're going for. I was quite fond of how the zucchini ones came out. And it turns out that the Kidlet loves them too!

Aehobak Jeon

From Aaron & Claire

Ingredients

• 2-3 zucchinis
• salt
• 1-2 Tbsp. oil
• 1/4 c. flour
• 2 large eggs, beaten
• 1-2 red chilies, sliced thin

Directions

1. Trim the ends off the zucchinis and slice them ~1cm thick.
2. Sprinkle both sides with salt and set aside for 5 minutes.
3. Heat a wok or frying pan over medium heat and drizzle in a little oil.
4. Pat dry and dredge in flour.
5. Dip in beaten egg to coat completely.
6. Fry over medium heat until underside is beginning to brown.
7. Press a slice of chile into the top of each pancake.
8. Flip and cook until other side begins to brown.
9. Serve immediately.