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.
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.