UNSRC Korean Cultural Society

KOREA TIMES
12-17-2009 21:58

Pan-grilled zucchini with egg

By Kim Yong-ja

This dish is cooked in the same method as Saengson Jeon and they are often served together.

INGREDIENTS (serves 4)

1 medium ZUCCHINI, sliced ½”/1.3 cm thick

SALT and PEPPER

2 tablespoons FLOUR

VEGETABLE OIL

1 EGG, beaten

a few strands of CHIVES

1. Place the sliced zucchini in one layer on a cutting board and sprinkle lightly with salt and pepper. Then sprinkle with flour on both sides and shake off any excess.

2. Heat a non-stick frying pan on medium heat and drizzle some oil. Then lower the heat. Dip the zucchini slices in the egg and lightly grill for 2-3 minutes.

3. Place chives on the zucchini slices and turn over to cook the other side.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.

News Clippings

Scientists have long been able to extract lactic acid bacteria, also known as “friendly bacteria,” from kimchi, Korean traditional pickled cabbage, and vegetable juice. Now a group of Korean scientists has discovered two new types of friendly bacteria which offer a number of health benefits.

Having discovered that these bacteria help bolster the human immune system and minimize cancer-causing substances in the intestine, the researchers cultured the two strains in large amounts and made it into powdered form. The powder can then be used as a food additive.

The team of scientists from North Chungcheong Agricultural Institute and Chungbuk National University plan to manufacture various products with the bacteria after its patent application is approved. The discovery awaits commercialization as the global market for such products continues to increase in response to demands of health-conscious consumers.

News Clippings