Hobak Jeon

Wash the Korean zucchini thoroughly. Trim both ends and slice the Korean zucchini into uniform rounds, approximately 0.7 cm thick.

Lay the zucchini slices on a large plate or baking sheet. Sprinkle 3 grams of the fine sea salt evenly over both sides of the zucchini slices. Let them sit for 10-15 minutes to draw out excess moisture. Gently pat the zucchini slices dry with paper towels.

Prepare two separate shallow dishes. In the first dish, place the all-purpose flour. In the second dish, crack the large eggs and whisk them thoroughly with the remaining 2 grams of fine sea salt and the black pepper until well combined.