Assorted Korean Jeon

备料

配料

做法

分步操作

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.

   约 10分钟

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.

   约 5分钟

3. 3

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

   约 2分钟

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.

   约 5分钟

   烹饪提示： 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.

   约 1分钟

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.

   约 15分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： Taste and adjust the dipping sauce to your preference.

9. 9

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