Do you remember a time when your mother handmade kalguksu (knife-cut noodles) by kneading and rolling dough, only for the delicious noodles to be overshadowed by less-than-tasty green zucchini on top? Back then, you might have picked them off, but now, I’d be thankful for every piece! Zucchini has become one of those vegetables that are almost always in my refrigerator. I suspect the ‘ae’ (love) in ‘ae-hobak’ (zucchini) might actually stand for love, because I truly adore it. Its texture, vibrant color, and wonderful taste make it incredibly versatile for various dishes. Today, I’ve made a Zucchini Chaejeon using plenty of zucchini, following Chef Baek Jong-won’s recipe. I bought a bottle of makgeolli (Korean rice wine) the day before, planning for this weekend’s enjoyment – it was all part of the plan! By adding dried shrimp and perilla leaves to the zucchini and using starch instead of flour for the batter, the pancake turned out incredibly crispy and nutty, with delightful hints of shrimp and perilla. When it was time to flip the large pancake, my husband, Heobi, offered me a spatula. I politely declined and instead placed a plate over the pan, skillfully flipped it onto the plate with a ‘thwack,’ and then smoothly slid it back into the pan. Heobi, witnessing this for the first time, was amazed as if watching a magic show.^^ It all happened so quickly and naturally that even I was a little flustered, but I felt a brief moment of pride at how seamlessly it was done. ㅋㅋ After the ‘zucchini show,’ I toasted with a glass of makgeolli! Tasting this zucchini pancake, I was reminded once again that Chef Baek Jong-won is a culinary genius. It’s truly delicious! I set out the makgeolli, the zucchini pancake, and some pickled cabbage I had prepared earlier. Dipping the pancake into the pickle brine and then cleansing my palate with the sweet and sour pickled cabbage created a fantastic combination.