Korean Hobakchon — Zucchini Rounds in Silky Egg Coating

Slice your zucchini into rounds about 1/5 inch thick. Salt them lightly and let them sit for 5 minutes to release moisture, then pat dry with paper towels.

Set up three bowls: flour in the first, beaten eggs with black pepper in the second, and in the third mix together soy sauce, rice vinegar, sesame oil, minced garlic, and sesame seeds.

Lightly coat each zucchini round in flour, then dip it into the beaten egg — you want a thin, delicate coating, not a thick batter.

Heat a skillet with some vegetable oil over medium heat. Fry the zucchini 2–3 minutes per side until golden. Add more oil as needed.