Jun (or jeon) is a typical Korean side dish and is quick and easy to make. The best thing about this dish is that my two toddlers love it…miracles of all miracles. I prefer the smaller zucchinis since they seem to have more flavor than the larger varieties and the small slices just seem right for toddler hands.
2 small zucchinis (or 1 medium), sliced cross-wise at 1/8-inch thick
1/4 cup flour
salt and pepper
2 eggs, beaten
Spread the zucchini slices on a platter lined with paper towels. Salt the slices to help draw out the moisture from the zucchini. Let sit for at least 30 minutes or when the slices are pliable and limp. I left mine out for about an hour. Pat the slices.
In a shallow bowl or platter, add flour and season with salt and pepper and blend. Your eggs should be ready in a separate bowl.
Heat a couple of tablespoons of vegetable oil in a nonstick pan over medium heat. Dredge the zucchini in the flour (should only be a light, even coating) and dip into the eggs until fully coated. Then fry for a few minutes on one side or until the edges look cooked and flip to finish cooking for another few minutes.
My kids love it with ketchup (they love anything with ketchup). Or you can make a simple dip of soy sauce and white vinegar (3:1-ish ratio). Or you can just eat it plain.