👨‍🍳 조리법

1. 1

   Prepare the ingredients: Thinly slice the zucchini into rounds (about 1/4 inch thick). Slice the mushrooms and thinly slice the beef. Cut fish fillets into bite-sized pieces. Lightly season all prepared ingredients with about half of the salt and pepper.

   ⏱️ 20 minutes
2. 2

   Set up the dredging station: Place the flour in a shallow dish. In another shallow dish, lightly beat the eggs with the remaining salt and pepper. Have your prepared ingredients ready.

   ⏱️ 5 minutes
3. 3

   Coat the ingredients: Lightly dust each slice of zucchini, mushroom, beef, and piece of fish with flour, shaking off any excess. Then, dip each floured piece into the beaten egg, ensuring it's fully coated. Place the coated items on a plate or tray.

   ⏱️ 15 minutes
4. 4

   Pan-fry the jeon: Heat about 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat (375°F / 190°C). Once the oil is shimmering hot, carefully place a single layer of coated ingredients into the skillet, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to medium to prevent burning. Add more oil as needed between batches.

   ⏱️ 25 minutes
5. 5

   Drain and serve: Transfer the cooked jeon to a plate lined with paper towels to absorb excess oil. Repeat the frying process with the remaining ingredients. Arrange the assorted jeon on a serving platter. Serve immediately with a side of dipping sauce (e.g., soy sauce, vinegar, and chili flakes).