Zucchini rounds stuffed with a savory beef filling, pan-fried in an egg batter until golden.
This dish draws on the Korean jeon tradition of pan-frying vegetables and meat in an egg batter, applying it to zucchini rounds hollowed slightly and packed with a seasoned beef filling before frying until the egg coating turns golden and the filling cooks through. It's a common banchan or light main course in Korean home cooking. The filling needs to be well-seasoned since the zucchini itself is mild, and dredging in flour before the egg wash is what helps the egg coating actually adhere to the vegetable rather than sliding off in the pan.
Serves 4
Scoop a small well into the center of each zucchini round, being careful not to cut through the bottom.
Combine ground beef, garlic, soy sauce, sesame oil, scallion, salt, and pepper, mixing thoroughly.
Pack the beef filling firmly into each zucchini well, mounding it slightly.
Press the filling in firmly so it doesn't fall out during frying.
Lightly dredge each stuffed round in flour, shaking off excess, then dip into beaten egg.
Heat oil in a skillet over medium heat. Fry the rounds, filling-side down first, 3-4 minutes, then flip and cook 3-4 minutes more until the beef is cooked through and the egg coating is golden.
Drain briefly on paper towels and serve warm as a side dish or light main.
Season the beef filling well — it needs to carry most of the dish's flavor since the zucchini itself is mild.
Dredge in flour before dipping in egg; this helps the egg coating adhere properly during frying.
Cook over medium heat rather than high, so the beef filling cooks through before the egg coating burns.
Use ground pork instead of beef for a different flavor profile.
Add finely chopped mushrooms to the filling for extra texture and umami.
Make a dipping sauce of soy sauce, vinegar, and a few sesame seeds to serve alongside.
Refrigerate for up to 2 days; reheat in a dry skillet to help re-crisp the egg coating rather than using a microwave.
Jeon, savory pan-fried dishes coated in egg batter, are a foundational category of Korean home cooking and holiday food, with countless variations using different vegetables, meats, and seafood as the base.
The zucchini likely wasn't dredged in flour first, or the pan wasn't hot enough to set the egg quickly; make sure to flour first and use steady medium heat.
Yes, a well-seasoned mixture of mashed tofu and vegetables can work as a vegetarian substitute for the beef filling.
As a banchan alongside rice and other side dishes, or as a light main course with a simple dipping sauce.
Per serving (180g / 6.3 oz) · 4 servings total
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