Bapjeon: Korean Rice Pancakes with Vegetables and Perilla Leaves (2)

Prepare 1½ bowls of cooked rice. If using leftovers, use only rice cooled promptly and stored refrigerated after cooking; never use rice left out for a long time or reheated repeatedly.

Finely chop or shred ¼ zucchini, ¼ carrot, ½ onion and 4 perilla leaves. Keep the pieces small so they can soften before the outsides overbrown.

Beat 3 eggs in a bowl with ½ teaspoon salt and a pinch of black pepper. Add the rice and vegetables, mixing until egg coats the grains evenly.

Heat 2 teaspoons of oil in a frying pan over medium-low heat. Spoon in small portions of the mixture and flatten into thin rounds rather than thick mounds.

When the bottom is golden and holds together, flip each pancake. Cook the other side until the egg is fully set, the center is hot throughout and no wet egg remains. Lower the heat if browning too fast.

Serve warm. For a lunchbox, cool promptly, refrigerate, transport chilled, and heat thoroughly through the center before eating if reheating.