Crispy and Tender! Kkanpung Eggplant Recipe
Summer Seasonal Side Dish, Rice Thief Kkanpung Eggplant: The Fantastic Harmony of Eggplant’s Softness and Kkanpung Sauce
Introducing ‘Kkanpung Eggplant,’ a special side dish made with seasonal summer eggplants. We’ll coat crispy on the outside, tender on the inside fried eggplant with a sweet and spicy Kkanpung sauce, creating a flavor that everyone, from kids to adults, will love. This versatile eggplant dish is perfect as a side for your meals, a snack, or even as an accompaniment to drinks. Enjoy this delightful eggplant recipe easily at home!
Main Ingredients
- 2 eggplants
- Plenty of cooking oil (for frying)
Eggplant Frying Batter
- 3 Tbsp frying powder or cornstarch
- 1 egg
- 2 pinches of salt
- 1 Tbsp cooking oil (for batter)
Sweet and Spicy Kkanpung Sauce
- 1 Tbsp minced garlic
- 4 dried bird’s eye chilies (or dried chili peppers/peperoncino)
- 40ml water
- 1.5 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 0.5 Tbsp ketchup
- 2 Tbsp vinegar
- 2 Tbsp oligosaccharide (or corn syrup/sugar)
- A pinch of black pepper
Finishing Touches (Optional)
- 0.5 Tbsp sesame oil
- A sprinkle of sesame seeds
- 3 Tbsp frying powder or cornstarch
- 1 egg
- 2 pinches of salt
- 1 Tbsp cooking oil (for batter)
Sweet and Spicy Kkanpung Sauce
- 1 Tbsp minced garlic
- 4 dried bird’s eye chilies (or dried chili peppers/peperoncino)
- 40ml water
- 1.5 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 0.5 Tbsp ketchup
- 2 Tbsp vinegar
- 2 Tbsp oligosaccharide (or corn syrup/sugar)
- A pinch of black pepper
Finishing Touches (Optional)
- 0.5 Tbsp sesame oil
- A sprinkle of sesame seeds
- 0.5 Tbsp sesame oil
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
To make delicious Kkanpung Eggplant, first prepare the eggplants. It’s best to wash them under running water and pat them completely dry.
Step 2
Trim off the stem ends of the eggplants. Then, cut them into bite-sized pieces, about 2-3 cm thick, sliced diagonally or cut into cubes. You can shape them as you like.
Step 3
Place the cut eggplants in a bowl. Add 3 tablespoons of frying powder (or cornstarch), 2 pinches of salt, and 1 tablespoon of cooking oil for the batter. Crack in 1 egg.
Step 4
Now, use your hands to gently mix and coat the eggplant pieces evenly with the batter. Ensure the batter adheres well to the eggplant pieces without mashing them.
Step 5
Pour a generous amount of cooking oil into a pot and heat it to about 170-180°C (340-350°F). Once the oil is properly heated, carefully add the battered eggplant pieces one by one. Fry them for about 3-4 minutes until they turn a golden brown and become crispy. Avoid overcrowding the pot, as this can lower the oil temperature. Fry in batches if necessary.
Step 6
Once golden brown and crispy, remove the fried eggplants from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil. This step helps maintain their crispiness.
Step 7
In a pan, add a little cooking oil and sauté the minced garlic and crushed dried chilies (or dried chili peppers) over medium-low heat until fragrant. Once the garlic aroma is released, add 40ml water, 1.5 Tbsp soy sauce, 0.5 Tbsp oyster sauce, 0.5 Tbsp ketchup, 2 Tbsp vinegar, 2 Tbsp oligosaccharide, and a pinch of black pepper. Stir everything well and bring to a boil. When the sauce starts to bubble, add the fried eggplant pieces to the pan.
Step 8
Reduce the heat to low and quickly toss the fried eggplants in the Kkanpung sauce until they are evenly coated. Turn off the heat. While still warm, drizzle in 0.5 Tbsp of sesame oil and a sprinkle of sesame seeds, then give it one final toss. Your Kkanpung Eggplant is ready! It’s best enjoyed immediately while hot.
