Modeum jeon (Assorted Pan-Fried Delicacies)

Ingredients (serve 4)

Pan-fried Korean Zucchini
1 Zucchini (10 oz, 300g)
⅓ cup all-purpose flour
2 eggs
salt, vegetables oil as needed

Pan-fried Korean fish fillets
8 oz (250g) cod fillets (or any white fishes such as the croaker, pollack, sole, etc.)
salt, ground black pepper as needed
⅓ cup all-purpose flour
2 eggs
vegetable oil as needed

Cho-ganjang (soy sauce with vinegar)
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon white vinegar
½ teaspoon pine nuts, ground (optional)

Preparation

1. Slice Zucchini crosswise into ¼-inch (0.6-cm) thick rounds. Season lightly with salt.
2. Slice the white fish fillet into bite-sized pieces.
3. Combine all the ingredients to make cho-ganjang for dipping.

Cooking

Pan-fried Zucchini (aehobak-jeon)

1. Pat dry the seasoned Zucchini with a paper towel to remove water.
2. Heat a skillet over medium heat and add vegetable oil. Dredge the Zucchini with flour and then dip into beaten eggs to lightly coat. Pan-fry slowly in a small amount of oil until golden brown on both sides.
3. Serve with cho-ganjang.

Pan-fried fish fillets (saengseon-jeon)

1. Sprinkle salt and ground black pepper on fish fillets.
2. Heat a pan over medium heat and add vegetable oil. Dredge the fish fillets with flour, and then dip into beaten eggs to lightly coat. Pan-fry slowly in a small amount of oil until golden brown on both sides.
3. Serve with cho-ganjang.

Tip

Ingredients for savory pancakes include vegetables such as sweet potato, saesongi beoseot (mushrooms) and pyogo beoseot (Shiitake mushrooms), white fish such as cod, croaker and frozen pollack or seafood such as shrimp and oysters can be used. For meat pancake, beef and pork may be used as well.

Recipe source: Korean Food Promotion Institute (Korean Food Foundation)