Crispy and Delicious Korean Fried Eggplant Pancake (Gajijeon) Recipe
Crispy Exterior, Tender Interior! Summer Delicacy Gajijeon: An Easy and Foolproof Recipe for Crispy Eggplant Pancakes
Let me show you how to make a wonderfully crispy and flavorful Korean eggplant pancake (Gajijeon) using fresh summer eggplants. This recipe uses simple ingredients to create an extraordinary dish.
Gajijeon Basic Ingredients- 1 medium eggplant
- 1 cup of tempura powder (twigimgaru)
- 1 cup of cold water
- Vegetable oil for frying (generous amount)
Dipping Sauce (Cho-ganjang)- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 0.5 Tbsp red pepper powder (gochugaru)
- A pinch of sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 0.5 Tbsp red pepper powder (gochugaru)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and pat it dry. Slice it diagonally into about 0.5 cm (1/4 inch) thick pieces. Aim for an even thickness – too thin and they might break, too thick and they might not cook through properly.
Step 2
In a large bowl, combine 1 cup of tempura powder with 1 cup of cold water. Mix lightly with chopsticks in a single direction until just combined. The batter should be relatively thin and flow easily; this is key to achieving a crispy texture. Don’t worry if there are a few small lumps.
Step 3
Dip the sliced eggplant pieces into the tempura batter, ensuring they are coated evenly on both sides. A thin, even coating is best for crispiness; a thick batter can make the pancake soggy.
Step 4
Heat a generous amount of vegetable oil in a pan over medium heat. The oil should be deep enough to come about a third of the way up the sides of the eggplant slices. Once the oil is shimmering, carefully place the battered eggplant slices into the pan. This dish has a texture somewhere between a pancake and a deep-fried item, offering a delightful crispy exterior and a soft interior.
Step 5
When the bottom side of the eggplant pancake turns golden brown and crispy, carefully flip it over using a spatula or tongs. Cook the other side until it’s also golden brown and equally crispy. Maintain medium heat throughout to prevent burning.
Step 6
Once perfectly cooked, transfer the crispy eggplant pancakes to a plate lined with paper towels or absorbent paper to drain any excess oil. This step helps maintain their crispiness.
Step 7
To make the dipping sauce, mix 1 Tbsp soy sauce, 1 Tbsp vinegar, 0.5 Tbsp red pepper powder, and a pinch of sesame seeds. Dip the wonderfully crispy eggplant pancakes into this tangy sauce for a delicious summer treat!
