Zucchini Egg Pancake (Jeon)

Wash 110g of zucchini thoroughly and slice it as thinly as possible.

Thinly slice the green chili peppers and gently shake them to remove the seeds.

In a bowl, combine 3 egg yolks and 1/2 teaspoon of salt. Whisk well until the salt is completely dissolved.

Add the thinly sliced zucchini and chili peppers to the egg mixture and mix thoroughly to complete the batter.

In a frying pan (preferably a small one), add a generous amount of cooking oil and wait until the temperature is sufficiently high.

Pour in the batter and reduce the heat to low-medium, then cover with a lid.

After about 2 minutes, when the eggs have puffed up and the bottoms are golden brown, flip them over.

Cover again and cook the other side for about 2 minutes until it's also golden brown.

Transfer the finished Jeon to a cutting board, let it cool slightly, and then cut it into bite-sized pieces.