Aehobak Jeon
Ingredients
- 2 Tbsp Grape seed oil
- 1 ea Egg
- 4 Tbsp Flour (all-purpose)
- 1 Tbsp Yondu, Light
- 1/2 ea Zucchini
Directions
- 1 Slice zucchini in 1/4-inch thick slices.
- 2 Drizzle Yondu, Light, over zucchini and mix well.
- 3 Marinate for 5 minutes before tossing them again. Sprinkle all-purpose flour and mix well.
- 4 Whisk the egg in a small bowl, then coat the zucchini with egg, and then flour.
- 5 Drizzle olive oil on a large sauté pan over medium heat.
- 6 Pan-fry the zucchini until both sides are golden brown.
Dipping sauce
Ingredients
- 1 Tbsp White Vinegar
- 1/2 Tbsp Yondu, Light
- 1/2 Tbsp Naturally Brewed Soy Sauce, Korean Soybean
Directions
- 1 Mix dipping sauce ingredients together.
Presentaion
Ingredients
Directions
- 1 Drain the excess fat on a paper towel.
- 2 Serve with the dipping sauce.
