Zucchini Jeon


  • 2 to 3 ea. Small Zucchini, sliced into ¼-inch round pieces
  • ¼ c Jeon Mix, recipe follows
  • 3 ea. Large Eggs
  • ½ tsp. Saewoojut (Korean salted and fermented baby shrimp)
  • 1 T Scallions, finely chopped
  • 1 pinch Freshly Ground Black Pepper
  • Neutral Cooking Oil, as needed
  • Kosher Salt, as needed


Dust the zucchini in the jeon mix; set aside. Whisk together eggs, saewoojut, scallions and black pepper; set aside. Remove excess and dip in egg mixture. Heat oil in sauté pan over medium heat. In a single layer, cook until golden brown on both sides. Place the zucchini jeon onto a paper towel-lined cooling rack. Sprinkle with salt, if desired.

To make jeon mix: Combine 1 cup of flour, ½ cup of rice flour, 1 teaspoon of baking powder and 1 teaspoon of kosher salt.

Chef/Owner Ji Hye Kim | Miss Kim in Ann Arbor, Michigan