Zucchini sliced, flour-coated, and pan-fried in egg batter. This dish is simple to make and consumed as an everyday side dish with rice. 西葫芦裹上面粉和蛋液后用油煎熟即可。做法简单方便，是平时常吃的一道菜。 在西葫蘆上裹一層麵粉與雞蛋液煎製即可。由於製作方法簡單、美味，所以即便不逢年過節，平時也可以經常做著吃。 ズッキーニに小麦粉と水溶き卵で衣をつけて焼いたチヂミ。作り方が簡単で普段からよく食べられる。
Chives mixed into a flour batter with mussel and clam meat, squid, shrimp, and any other available seafood and pan-fried in an oiled pan. This chewy, pan-fried seafood dish is
Julienned, tender young green onion stems folded into a flour batter with squid, clam meat, and oysters and pan-fried. Served with a soy vinaigrette dipping sauce. 面糊中加入小葱段、鱿鱼、虾、蛤蜊肉、牡蛎等煎制。沾着加醋的酱汁吃。 在麵糊上整齊的放上細蔥後，在其上面放上鱿魚、蝦、牡蠣等各種海鮮之後煎製而成。 小麦粉の生地に、長めに切ったねぎやイカ、えび、貝、牡蠣などを混ぜて油で焼いた料理。酢醤油につけて食べる。
Tender young green onions mixed with a flour batter and pan-fried in oil. Served with a soy vinaigrette dipping sauce. It goes well with makgeolli, which is traditional Korean wine.
Cleaned green laver mixed into a flour batter, seasoned with salt, and pan-fried. The fragrance of green laver tends to stimulate the appetite. Shrimp, green pepper, and other ingredients may
Flour-battered, deep-fried squid. Crisp outside and chewy inside, this deep-fried squid dish is made with fresh squid, but dried squid soaked in water may also be used. 鱿鱼裹上面粉浆后油炸至酥脆即可。炸鱿鱼外焦里嫩，口感十分酥脆，材料主要使用生鱿鱼，有时也使用水浸泡过的干鱿鱼。 把魷魚勾芡好，放入油鍋炸至酥脆。外酥裡嫩是這道菜的特點。在油炸魷魚時，主要使用新鮮的魷魚，但有時候也會使用發泡的幹魷魚。 イカを衣液につけて、油でさっと揚げたもの。外はサクっと、中はイカの歯ごたえがあるのが特徴。主に生のイカを使用するが、干しイカを水で戻して使用する場合もある。
Julienned sweet potato, onion, carrot, perilla leaves, and other vegetables dipped in a flour batter and deep-fried. This food is a popular snack in Korea. 红薯、洋葱、胡萝卜、苏子叶等蔬菜切成粗丝，裹上面糊后放入油锅中炸至酥脆即可，很适合当零食食用。 將紅薯、洋蔥、胡蘿蔔、蘇子葉等蔬菜切成較粗的絲狀，裹上面糊炸製即可，適合做零食食用。 厚切りしたさつまいも、玉ねぎ、人参、エゴマの葉などの野菜を小麦粉の衣液にからめて揚げたもの。おやつにもちょうどいい。
For this dish, first make the dough by mixing glutinous sorghum powder with warm water. Next, fry flattened dough balls on a pan, add red bean filling, and fold to
For this dish, thinly sliced squash is seasoned with salt, coated with flour, and dipped into beaten egg and pan-fried to a golden brown color. Garnish with green pepper, red
This is made by seasoning slices of fish with salt and pepper and letting them sit for a while. The fish slices are then coated with flour, dipped in egg
