I don’t consider myself a cook… well, neither does my family
(just ask them; they’ll first laugh in your face, then with all seriousness, say ‘no.’)
It is amazing that I haven’t had psychotherapy when it comes to this… cooking thing.
I have been known for bringing ‘muffin tops’ to family dinners, which were meant to be large cookies. I thought it would be so cool to bring everyone large chocolate chip cookies, but unfortunately they didn’t expand horizontally, but rather vertically and looked like mushroom caps.
I still brought them thinking someone would be adventurous. I was wrong.
Annnnd that it’s okay to keep on trying!
(even if your husband’s poor digestive system has to pay the consequences!)
hobak jun (Korean fried zucchini).
1 medium-large zucchini
2 large eggs, beaten
vegetable oil/ olive oil
2 tsp salt
1/4 cup four
1. Slice zucchini into 1/4 inch coins and lay them flat on a plate. Place the flour and egg in separate shallow dishes near the stove. A greased pan should be put on an element and put on low-medium heat.
2. Sprinkle 1 tsp of salt on either side & the rest can go into the egg. Beat the egg and salt together.
3. lightly coat each zucchini coin with flour, then transfer into the egg batter. Once all sides are evenly coated, place them gently onto the pan & fry each side until they turn a light brown.
4. When finished, enjoy with a sauce (a delicious and easy one to try is 1 tablespoon soy sauce, 1/2 tablespoon vinegar & a dash of red pepper flakes).
(I like mine super fried… didn’t I tell you I would do that to veggies?)