Directions

1. Step

Place the sliced zucchini in a bowl, sprinkle lightly with salt, and mix well. Let sit for 10 minutes to remove excess moisture. Finely chop the potatoes, onion, and Cheongyang pepper.

2. Step

Beat the eggs in a bowl and season with a pinch of salt. Heat oil in a pan over medium heat. Add the chopped potatoes and cook until they turn slightly translucent. Add the chopped onion and sauté until softened. Remove from the pan and set aside.

3. Step

In the same pan, arrange the zucchini slices evenly. Pour a small portion of the beaten eggs over them. Once the eggs begin to set, add the sautéed potatoes and onions, followed by the chopped Cheongyang pepper. Pour the remaining beaten eggs over the top. Cover the pan and cook on low heat for 10 minutes. After 10 minutes, remove the lid, carefully flip the pancake, cover again, and cook for another 5 minutes. Once fully cooked, transfer to a serving plate.

4. Step

In a small bowl, combine green onions, garlic, soy sauce, water, red chili powder, oligosaccharide syrup, and sesame seeds. Mix well. Drizzle the sauce over the pancake or serve on the side.