Slice 2 zucchini into ½ inch penny slices. Set up two small bowls on the stove: one with 3 Tbsp flour, the other with 3 eggs mixed with 1 tsp water and a dash of Korean beef bouillon (sogogi dashida); if you use a vegetarian bouillon powder, this can be vegetarian. Dip a few zucchini pieces in flour, then in the egg mixture, and place on a hot, oiled skillet. Brown well on each side, then place on a paper towel-lined plate. Serve with soy-dipping sauce (see Egg-dipped flounder for recipe): https://piglettedc.tumblr.com/post/114626122201/korean-egg-dipped-flounder-saengsun-chon-cut-%C2%BDThis recipe is based on a recipe my beloved maternal grandmother (Halmoni) taught me when we cooked in the kitchen together. I credit Halmoni for instilling in me a love of food. (Jan. 2014)
Cooking Adventures 