Recipe from Korean Temple Cooking: Lessons on Life and Buddhism, with Recipes, the Life and Work of Jeongkwan Snim .
Ingredients
2 medium zucchini (aehobak)
Salt for seasoning
3/4 cup plus 1 t ablespoon (100 g) buckwheat flour (maemil garu)
2 tablespoons perilla oil (deulgireum)
Edible flowers, such as blue chamomile (haneul gukhwa)
Soy sauce, for serving
Method
Rinse the zucchini and slice them into pieces 1/2 inch (1 cm) thick. Lightly salt them and let them stand for several minutes.
In a bowl, mix the buckwheat flour with enough water to make a thick batter.
Heat the perilla oil in a pan. Dredge the zucchini slices in the batter and fry them briefly. Place three flowers on top of the zucchini, turn the slices over, and sauté the other side. Do not let the slices brown!
Serve with soy sauce, for dipping.
