Crispy & Tender Eggplant Pancake (Gajijeon)
Perfect Recipe for Crispy & Tender Eggplant Pancake (Gajijeon) Made with Seasonal Eggplant
Make your partner’s favorite crispy and tender eggplant pancake (Gajijeon) using fresh, seasonal eggplants. It’s incredibly delicious when dipped in our special sweet and tangy sauce! We’ll guide you step-by-step using tablespoon measurements.
Eggplant Pancake Ingredients- 1 eggplant (approx. 150g)
- 1-2 eggs
- 3 Tbsp pancake mix
- 2 pinches of salt
- Grapeseed oil (generous amount)
Eggplant Pancake Dipping Sauce Ingredients- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 0.5 Tbsp oligosaccharide
- A pinch of sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 0.5 Tbsp oligosaccharide
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, wash the fresh eggplant thoroughly under running water. Trim off the ends and slice it diagonally into pieces about 0.7cm thick. Slicing them a bit thicker will help maintain their shape and texture during cooking, preventing them from becoming too thin.
Step 2
Take a large plastic bag and add 3 tablespoons of pancake mix. This will be used to coat the eggplant slices.
Step 3
Add the sliced eggplant to the bag with the pancake mix. Hold the top of the bag closed and gently shake it to evenly coat each eggplant slice with the flour. Be careful not to break the eggplant pieces.
Step 4
In a bowl, crack 2 eggs and add 2 pinches of salt. Whisk them together with a spoon or whisk until the yolks and whites are well combined, creating a smooth egg batter. (Tip: Using 2 eggs is usually sufficient for coating all the flour-dusted eggplant slices, but you can adjust based on preference.)
Step 5
Now, dip the flour-coated eggplant slices into the egg batter, ensuring each piece is fully covered. Let any excess batter drip off.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of grapeseed oil. Once the oil is hot, carefully place the egg-battered eggplant slices onto the pan in a single layer. Be mindful of the heat to prevent burning.
Step 7
Once the bottom side of the eggplant pancake is golden brown and appears cooked, carefully flip each piece using a spatula to cook the other side until it’s also golden brown and crispy.
Step 8
When both sides of the eggplant pancakes are beautifully golden brown and cooked through, turn off the heat. Transfer the delicious Gajijeon to a plate, and it’s ready to be enjoyed!
Step 9
To make the dipping sauce, combine 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 0.5 tablespoon of oligosaccharide in a small bowl. Sprinkle with a pinch of sesame seeds and mix gently. This sweet and tangy sauce is the perfect accompaniment to your Gajijeon.
