Korean Egg-Coated Zucchini Rounds
Thin flour and egg coatings turn zucchini rounds into a tender, lightly golden Korean side dish.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Korean zucchini is unavailable
Use Korean zucchini, or the same weight of ordinary zucchini. For very wide squash with large seeds, keep slices thin and even.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Plain flour is unavailable
Flour helps the egg adhere; dust thinly. All-purpose or plain cake flour both work at the same 3 tablespoons.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Rice vinegar is unavailable
Replace rice vinegar with 1 tablespoon clear brewed vinegar. If particularly sharp, add a little more water to the dipping sauce.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Wash 1 zucchini, about 250g, trim both ends and slice evenly 7mm thick. Divide 1/4 teaspoon salt over both sides and leave 5 minutes. Pat away all surfaced moisture with paper towel without rinsing.
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Step 2
Beat 2 eggs until smooth. Put 3 tablespoons flour on a separate plate. For dipping sauce, mix 1 tablespoon each soy sauce, rice vinegar and water in a small bowl.
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Step 3
Dust both sides of each round lightly with flour and shake off excess. Dip in beaten egg, then let excess drip briefly. Keep the flour and egg separate rather than mixing a batter, so the coating stays thin and even.
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Step 4
Warm a skillet over medium-low heat. Use part of the total 2 tablespoons oil to make a thin film. Cook rounds without overlapping for 2–3 minutes per side until pale golden. Work in batches and replenish with the remaining oil as needed. Lower heat if they brown too fast.
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Step 5
Drain briefly on a rack or paper towel. Cut the thickest round to check a tender center and fully set egg coating. If firm, cook 1–2 minutes longer over low heat. Discard leftover flour and egg that contacted raw egg. Serve without stacking, with sauce alongside.
Finished dish
Serves 2; about 25 minutes. Even 7mm slices cook through more easily. Quantities include the dipping sauce. Tablespoon=15ml; teaspoon=5ml.
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Enjoy every bite
How to enjoy it
Eat warm, dipping just an edge into the sauce. Pair with rice and doenjang soup or another light broth.
Serve it with
Everyday doenjang jjigae (soybean paste stew)
A gentle Korean soybean-paste stew with tofu, potato, zucchini and mushrooms. No meat or anchovy broth is needed; choose a vegetarian doenjang if avoiding seafood.
Beef seaweed soup (miyeok-guk)
A gentle everyday Korean soup with tender beef and soft seaweed. The recipe includes soaking time and explains exactly which dried seaweed to buy.