Zucchini Jeon with Sesame Oil Around the Edge
Spread zucchini batter thinly, then add sesame oil around the edge once the base sets.
⏱️ 15m total (Prep 10m / Cook 5m)
📊 Difficulty: Easy
🌶️ Spice: Mild
👥 Yield: 1 large pancake to share
Servings Ingredient Calculator
Default: 1 large pancake to share (Adjusts quantities automatically)
1 Servings
🥬 Main Ingredients
- Julienned zucchini1½ US cups
- All-purpose flour½ US cup
- Water½ US cup
- Kosher salt½ tsp
- Neutral oilAbout 2 tbsp, more as needed
- Toasted sesame oil1 tbsp
🥣 Sauce & Seasoning
- Soy sauce2 tbsp
- Vinegar1 tbsp
- Chopped onion1 tbsp
- Minced garlic1 clove
- Sliced green chili1
👨🍳 Cooking Steps
1
Julienne zucchini and measure 1½ cups. Mix with flour, water and kosher salt.
2
Heat a wide pan over medium heat with neutral oil. Add batter and spread it thinly and evenly.
3
Once the base sets, about 1 minute, add sesame oil around the pan edge. Tilt so it runs underneath.
4
Cook about another minute, checking for a light golden underside. Flip and cook 1–2 minutes; lower heat if browning too fast.
5
Mix the dipping sauce ingredients and serve separately with the hot pancake.
🌟 Pro Chef Tips
- • Use a US cup, about 240 ml; tbsp 15 ml and tsp 5 ml.
- • Fine salt can differ from kosher salt by volume.
- • Timing varies with pan and thickness; check the underside.
⚠️ Avoid Common Pitfalls
- ❌ Thick batter takes longer to cook through.
- ❌ Adjust heat to avoid scorching the sesame oil.
🧊 Storage & Reheating
- • Serve freshly cooked. To warm it again, lay it flat in a nonstick pan over low heat and turn as needed; no butter is required.