Korean cooking forum topics
I kind of have an idea how to make this but i wanted to make sure.
You cut the zucchini into thin slices and dip it into flour and then an egg mixture right?
what kind of flour should i use? and is the egg mixture that you use for gyeranmalyee (without the onions) okay for this recipe too?
all purpose flour! Beat an egg with a pinch of salt.
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