Main (Serves 1-2)

• 2
  large eggs
• 5
  tablespoons Korean pancake mix
  cornstarch or all purpose flour will work fine too but you will need to add about 1 teaspoon salt to the substitutes
• 1
  Medium Korean zucchini
  choose zucchinis with firm, smooth and glossy skin
• 1
  large ziploc bag
• 2
  tablespoons vegetable or any cooking oil
  plus one tablespoon at a time if necessary
• 2
  teaspoons fine sea salt
  coarse sea salt can work too

Dipping Sauce (Optional)

• 2
  tablespoons rice vinegar
  white vinegar is okay too; add more to taste
• 1
  pinch black pepper
  optional
• 1
  teaspoon chopped scallions
  optional
• 1
  clove garlic
  minced
• 3
  tablespoons soy sauce
• 2
  tablespoons water
• 1
  teaspoon gochugaru
  optional; diced chili/jalapeños work too
• 2
  tablespoons white sugar
  or more to taste

• 1
  pound baby potatoes
  size of quail eggs
• 2
  tablespoons vegetable or any cooking oil
• 1
  teaspoon gochugaru (red pepper flakes)
  optional if you want it to have a little spice
• 2
  cloves garlic
  minced
• 3
  tablespoons soy sauce
• 2
  teaspoons scallions
  optional for garnish
• 3
  tablespoons rice syrup
  can substitute maple syrup, honey, or white/brown sugar
• 1
  tablespoon toasted sesame oil
• 1
  tablespoon toasted sesame seeds