Zucchini Jun – Korean Recipe Made Simple

Zucchini Jun is a simple Korean way to make zucchini that is flour and egg battered. For how simple this recipe is, people mess it up. They don’t know that you have to follow a few simple steps to get it to come out right.

Nutrition Rating: BroccoliBroccoliBroccoli

What is Zucchini Jun?

Jun is a Korean recipe to make food in which something is “flour and egg battered”. It’s light and delicately crispy. It’s simple and delicious. Jun is actually a word in Korean that means “Flour, Egg battered, and pan fried.”  Quite simply state zucchini jun is simply a zucchini fried with an outer egg wrapper. But wait, you need to know a couple things before diving in.

How Do You Make Zucchini Jun?

Zucchini Jun is an easy Korean Recipe that anyone can make. There are basically two tricks that I do to make this recipe taste great. The first trick is how I sweat my zucchini. The next trick is how I to get the flour and egg to stick. Because of these tricks, my family asks me often how I make the zucchini jun taste so great, I kind of smile, and say with my love. But there’s some little known tricks I am going to reveal here in this article.

Zucchini Jun – Trick # 1

I follow my family’s way of doing this and what’s crazy is that most Koreans don’t know about it. But this step essential to making zucchini jun, and its simple as salting the zucchini and letting it rest. When you let the salted zucchini rest it begins to sweat, this sweat is needed for a good bond with flour. But too much will lead to soggy jun, as too much flour will stick. All you have to do is salt the zucchini, let it rest for five to ten minutes, then pad it dry with a paper towel before you flour and egg batter the zucchini.

Zucchini Jun – Trick # 2

This next trick is something simple, but I have found that so many people do not know about this and ruin the zucchini jun before they even start. The problem is that if you do not do this step correctly the egg will not stick to the zucchini and come out not looking very tasty.

First, please understand that flour needs time to stick to the zucchini. In order for the flour to stick to the zucchini, the flour needs time to adhere to the zucchini. Which is why sweating is required. Dipping the zucchini quickly in flour then transferring to the egg, and into the frying pan ruins the bond the flour needs to stick. What you need to do instead is to flour coat the zucchini and let it sit five to ten minutes, letting the flour have time to absorb moisture and stick to the zucchini.

Second, like flour needs time to stick, egg needs time to absorb into the flour. Many people rush this step, and if you do, the egg will run off the zucchini before you get it into the frying pan. The egg needs another two to three minutes in the egg mixture before transferring to the frying pan. When the flour properly sticks to the zucchini, and the egg properly sicks to the flour the jun will turn out perfect every time.


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Zucchini Jun
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Zucchini Jun is a simple Korean way to make zucchini that is flour and egg battered. For how simple this recipe is, people mess it up. They don't know that ... read more
Zucchini Jun
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Rating: 0
You:
Rate this recipe!
Zucchini Jun is a simple Korean way to make zucchini that is flour and egg battered. For how simple this recipe is, people mess it up. They don't know that ... read more
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Servings Prep Time
people 15minutes
Cook Time
15minutes
Servings Prep Time Cook Time
people 15minutes 15minutes
Ingredients:
Ingredients:
Instructions
Print Recipe

  1. Gather the ingredients for making zucchini jun.

    Zucchini Jun - Ingredients
  2. Slice the zucchini to create pieces that are about (3/16in or ) or (5mm).

    Zucchini Jun - Slicing
  3. Repeat this process to slice all the zucchini to this size.

    Zucchini Jun - Sliced
  4. Lay the zucchini out on a the cutting board for salting.

    Zucchini Jun - Salting
  5. Let the zucchini rest for five to ten minutes to sweat.

    Zucchini Jun - Sweating
  6. Pad the zucchini with paper towel to absorb excess moisture.

    Zucchini Jun - Pad dry
  7. Put flour in a bag.

    Zucchini Jun - Flour bag
  8. Liberally coat each piece of zucchini with flour, shaking off excess. Place aside in a bowl. Let the zucchini rest five to ten minutes with the coat of flour.

    Zucchini Jun - Floured
  9. While the zucchini is resting whip the eggs in a mixing bowl.

    Fish Jun - Egg whipping
  10. While the zucchini is resting preheat the griddle on medium-low heat.

    Fish Jun - Griddle
  11. Generously coat the griddle with canola oil.

    Fish Jun - Oiled griddle
  12. Start to transfer the zucchini to the egg wash in batches. Let the zucchini sit in the egg wash for two to three minutes.

    Zucchini Jun - Ready to cook
  13. Transfer all the zucchini from the egg wash to the griddle, and put the next batch of zucchini in the egg wash. When the first batch turns golden brown on one side, flip the zucchini over to the other side. Then transfer the next batch from the egg wash to the griddle. Repeat this process until all the zucchini are cooked.

    Zucchini Jun - Fry the zucchini browned
  14. When zucchini is golden brown on both sides transfer to a plate lined with paper towel.

    Zucchini Jun
Nutrition Facts
Zucchini Jun
Amount Per Serving
Calories 199 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 106mg 35%
Sodium 285mg 12%
Potassium 314mg 9%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 2g
Protein 6g 12%
Vitamin A 7%
Vitamin C 28%
Calcium 3%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

The oil listed in the ingredients section of the recipe is the amount of oil that is expected to be absorbed by the zucchini during the pan frying. It is there for the nutrition calculation, and not intended as the amount that you will need to pan fry the zucchini. Please use a heart healthy oil for making zucchini jun.

Chef Tips:  Making Great Zucchini Jun

Use a skillet that is made for pan frying. Pan frying is much like deep frying except that with pan frying you use only enough oil to immerse the food half way.  In pan frying you cook food on one side then flip the food over and cook the other side. This is different then deep frying where you fry the food completely immersed. With pan frying you want to dedicate a heavy cast iron pan for frying food, so it becomes seasoned properly for frying.

Cast Iron frying pans become seasoned over time to the type of food you cook in them.  For this reason you want to dedicate a cast iron pan for the type of food you cook.  For instance, frying pans used to fry potatoes, rice, or pasta build up starch and get "seasoned" over time for cooking starches, making the pan not stick to starches. In the same manner, pans used to fry fats, oils, and meat get "seasoned" for cooking fats, oils, and meat, making the pan not stick for fats, oils, and meats. If you mix the two, everything will almost always stick, leaving you frustrated with food always sticking.

The type of cooking pan that I recommend most for pan frying is a heavy cast iron pan. The heaviness of the pan absorbs and traps heat, keeping the oil a constant temperature while cooking. Once the cast iron pan is seasoned it wont stick to fats, oils, and meats making it a very useful tool in your kitchen.

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