[Taste of Hansik] Up your jeon game with fresh squash

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can thicken the batter.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash has a similar texture, while cabbage is often less expensive.

Cut a squash into four equal pieces.

Scoop out the seeds in one section.

Peel the skin off the squash, and then chop the squash into thin circles.

Put the chopped squash circles in a bowl and mix together with the flour, sugar, salt and water.

Check the consistency of the dough by watching it drip from the spoon.

Coat a pan with cooking oil and grill the mix.

Flip over once when the entire jeon is cooked enough to not stick to the pan when shaken.

When both sides are cooked, set aside.

To make the sauce, put all the ingredients into a bowl and mix well.

Move the sauce to a small dish.

Cut the cooked jeon into eight pieces on the cutting board.

Move them to a plate and serve with the sauce.

Cooking Techniques

Spice Level:

Dietary

Allergens