Assorted Korean Jeon

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Prepare the vegetables and tofu by slicing the zucchini into 0.5 cm rounds, the mushrooms into similar thickness, and the firm tofu into 1 cm thick rectangles.

   Oko 10 min

2. 2

   Lay the sliced zucchini and tofu on paper towels and gently press to remove excess moisture. This helps them crisp up better when frying.

   Oko 5 min

3. 3

   Set up a dredging station: place the all-purpose flour in one shallow dish and the beaten eggs in another.

   Oko 2 min

4. 4

   Working in batches, dredge each piece of zucchini, mushroom, and tofu first in the flour, shaking off any excess, then dip it into the beaten egg, ensuring it's fully coated.

   Oko 5 min

   Napomena kuhara: Ensure an even coating of flour and egg for best results.

5. 5

   Heat a large non-stick pan over medium heat and add some vegetable oil.

   Oko 1 min

6. 6

   Once the oil is hot, carefully place the coated jeon pieces into the pan, ensuring not to overcrowd it. Cook for 2-3 minutes per side, or until golden brown and cooked through.

   Oko 15 min

   Napomena kuhara: Adjust heat as needed to prevent burning and ensure even cooking.

7. 7

   As each batch finishes cooking, transfer the jeon to a plate lined with paper towels to drain any excess oil.

8. 8

   While the jeon are cooking, prepare the dipping sauce by combining the soy sauce, rice vinegar, sesame oil, minced garlic, and toasted sesame seeds in a small bowl.

   Oko 2 min

   Napomena kuhara: Taste and adjust the dipping sauce to your preference.

9. 9

   Serve the assorted jeon warm with the dipping sauce on the side.