a red pepper and small leaflets of green leafy vegetables such as minari, ssukgat, and parsleyOptional decorations
2large eggs, beaten
oil for pan frying
1teaspoonvinegar (or more to taste)
You can also add a bit of sugar and/or black pepper to taste
Slice the zucchini into rounds (about ⅓ - inch thickness). Lightly salt both sides and set aside until softened and released some moisture, about 15 to 20 minutes depending on the zucchinis. Shake off excess moisture from the salted zucchini slices.
Dredge both sides of the zucchini pieces in flour, one piece at a time. (Do this step for all the pieces before the next step.)
Heat a large non-stick pan with a tablespoon of oil over medium heat. Dip each piece one at a time in the egg wash, and carefully place in the heated pan.
Cook until lightly golden, about a minute depending on the thickness and heat level. Place an optional decorative red pepper slice or green leaflet on top when the egg is almost set but still wet. Flip them over when the bottom edges turn lightly golden, and cook for another minute or so. Add more oil if necessary. Do not overcook.
Repeat until all the pieces are pan fried. Add an additional tablespoon of oil each time. Serve warm with the dipping sauce.
Keep any leftover jeon in the fridge for up to 4 days, and briefly reheat in a dry pan over medium heat.