Hobak Jeon (Pan-Fried Zucchini)

• 1 zucchini, sliced 1/4-inch thick
• 1 1/4 teaspoons salt, divided
• 2 eggs
• 1/4 cup all-purpose flour
• Dipping Sauce:
• 2 tablespoons chopped green onions
• 1 tablespoon soy sauce
• 1/4 teaspoon sesame oil
• 1/4 teaspoon vinegar
• 1/4 teaspoon sesame seeds
• 1 pinch Korean red pepper powder

1. Place zucchini slices on a large plate; sprinkle 1 teaspoon salt on top. Let stand for 5 to 10 minutes. Drain off excess moisture and pat zucchini dry.
2. Beat remaining 1/4 teaspoon salt and eggs together in a small bowl.
3. Coat zucchini slices with flour and dip into beaten eggs.
4. Heat a nonstick skillet over medium heat. Cook zucchini until bottom is golden brown, about 5 minutes. Reduce heat to medium-low and flip; press down lightly and cook until second side is golden brown, about 5 minutes more. Transfer to a plate lined with paper towels. Let cool for 1 minute.
5. Whisk green onions, soy sauce, sesame oil, vinegar, sesame seeds, and red pepper powder together in a bowl to make dipping sauce. Serve zucchini with dipping sauce.

zucchini, salt, eggs, allpurpose, dipping sauce, green onions, soy sauce, sesame oil, vinegar, sesame seeds, korean red pepper

Taken from www.allrecipes.com/recipe/258072/hobak-jeon-pan-fried-zucchini/ (may not work)