Crispy & Tender Eggplant Pancakes (Gajijeon)
Super Simple and Delicious Eggplant Pancakes Recipe
When you see fresh eggplants at the market, try making these! Eggplant pancakes are a favorite for everyone, young and old, with a crispy exterior and a tender, moist interior. They’re easy to make without complicated steps, allowing you to enjoy a wonderful meal at home. Make them not just for special occasions, but anytime you crave a simple yet delightful dish!
For the Eggplant Pancakes- 1 medium eggplant
- 1 egg
- 1 Tbsp tempura flour
- 1 Tbsp pancake mix
- Generous amount of cooking oil (enough to coat the pan bottom)
Spicy & Sweet Soy Dipping Sauce- 1 red chili pepper, finely chopped
- 1 Cheongyang chili pepper, finely chopped
- 0.5 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
- 1 red chili pepper, finely chopped
- 1 Cheongyang chili pepper, finely chopped
- 0.5 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the eggplant thoroughly. Slice it into rounds about 0.7-1 cm thick. Slicing them too thin can cause them to break apart easily, so aim for a moderate thickness. Finely chop the red chili pepper and Cheongyang chili pepper to prepare the sauce ingredients.
Step 2
Place the tempura flour and pancake mix into a large disposable bag or zipper bag. Add the sliced eggplant and seal the bag tightly. Gently shake the bag to coat the eggplant slices evenly with the flour mixture. This step helps absorb some of the eggplant’s moisture and ensures the pancakes become crispier.
Step 3
In a separate bowl, crack the egg and whisk it until smooth using a fork or whisk. This egg batter will act as a coating for the eggplant when pan-frying.
Step 4
In a small bowl, combine all the dipping sauce ingredients: chopped red chili pepper, chopped Cheongyang chili pepper, minced garlic, soy sauce, sesame oil, gochugaru, and toasted sesame seeds. Mix well with a spoon to create the dipping sauce. If you prefer a spicier taste, feel free to increase the amount of Cheongyang chili pepper.
Step 5
Heat a pan over medium-low heat and add a generous amount of cooking oil to coat the bottom. Once the oil is sufficiently hot, dip the flour-coated eggplant slices into the egg batter, ensuring they are well coated on both sides. Carefully place the egg-battered eggplant slices onto the hot pan and pan-fry until golden brown on both sides. Adjust the heat as needed to prevent burning. Once both sides are evenly cooked and have a nice crispy color, transfer them to a plate lined with paper towels to drain excess oil.
Step 6
Arrange the cooked eggplant pancakes on a serving plate. Serve with the prepared dipping sauce on the side, or drizzle some of the sauce directly over the pancakes before enjoying. They are best served warm!
