Main ingredients 🥩
pink sausagezucchinipancake mixcurry powdereggs
Ttukdak Hyung's Curry Zucchini Pink Sausage Jeon
A special assorted jeon made by mixing curry powder into pancake mix, easily coating the ingredients in a plastic bag, then dipping in egg wash and pan-frying.
🙋 Recommended for
- ⭐ Those who want to add unique umami and a vibrant yellow color to ordinary pink sausage and zucchini jeon
- ⭐ Those who want to fry jeon cleanly and quickly without getting flour on hands or cutting board
- ⭐ Those looking for a cost-effective assorted jeon for kids' side dishes or simple makgeolli snacks
Ingredients needed 🛒2 servings
- 1/2 pink sausage
- 1/2 zucchini
- 3 tbsp pancake mix
- 1 tbsp curry powder
- 2 eggs (for egg wash)
- cooking oil, enough
Recipe 🍳
- Slice the pink sausage and zucchini into uniform, round pieces, not too thick.
- Prepare a clean plastic bag and carefully place all the sliced sausage and zucchini into it.
- Add 3 tbsp of pancake mix and 1 tbsp of curry powder (the secret ingredient) into the bag.
- Hold the bag opening tightly, trap air inside, then shake gently up and down to coat the ingredients evenly with the powder mixture.
- In a wide bowl, beat 2 eggs until smooth to make an egg wash.
- Generously oil a pan and preheat it sufficiently.
- Dip the coated sausage and zucchini pieces into the egg wash, coating both sides, then place them one by one in the pan. Fry until golden brown on both sides.
- Slice zucchini and pink sausage to an even thickness.
- Put the ingredients, 3 tbsp pancake mix, and 1 tbsp curry powder into a plastic bag, fill with air, and shake to coat.
- In an oiled pan, fry the curry-coated and egg-washed pieces until golden brown on both sides.
Cooking tips 💡
- The curry powder perfectly masks the cheap flour taste and off-flavor of pink sausage, doubling the flavor.
- When frying the jeon, if the heat is too high, the outer egg wash and curry powder can burn easily. Cook over medium-low heat for a beautiful golden color.