Plump Shrimp and Eggplant Pancake (Gajijeon)
#EggplantPancake #PorkShrimpFilling #ShrimpRecipe #Appetizer #EasyRecipe #HomeCooking
This is a special eggplant pancake made with a generous amount of coarsely chopped red shrimp added to pork filling, which was prepared for other dishes. The plump texture of the shrimp combined with the savory pork filling creates a rich flavor and satisfying chew. Each bite offers a burst of shrimp flavor, making it a delightful alternative to traditional dumplings. It’s moist and flavorful, perfect as a snack with drinks or a unique main dish. Try making these delicious eggplant pancakes today!
Pork Filling Ingredients- 1kg minced pork
- 300g scallions, finely chopped
- 4 Tbsp minced garlic
- 1 tsp minced ginger
- 1 onion, finely chopped
- 1 Tbsp black pepper
- 2 Tbsp soju
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp salt
- 1 Tbsp soy sauce
Eggplant Pancake Ingredients- 400g pork and shrimp filling (from the recipe above)
- 300g red shrimp, peeled and coarsely chopped
- 2 eggplants, sliced diagonally about 1.5cm thick
- 2 Tbsp buchim garu (flour for pan-frying)
- 2 eggs, lightly beaten with a pinch of salt
- Pinch of salt (for egg wash)
- 400g pork and shrimp filling (from the recipe above)
- 300g red shrimp, peeled and coarsely chopped
- 2 eggplants, sliced diagonally about 1.5cm thick
- 2 Tbsp buchim garu (flour for pan-frying)
- 2 eggs, lightly beaten with a pinch of salt
- Pinch of salt (for egg wash)
Cooking Instructions
Step 1
First, prepare the pork filling that will be used for various pancakes like shiitake mushroom, perilla leaf, or chili pancakes. We’ll be setting aside a portion of this filling to add shrimp for the eggplant pancakes later. Finely chop the onion and thinly slice the scallions.
Step 2
In a large bowl, add 1kg of minced pork.
Step 3
To add a spicy kick, mix in 3 Tbsp of gochugaru (chili flakes), 4 Tbsp of minced garlic, 1 tsp of minced ginger, 2 Tbsp of salt, 1 Tbsp of soy sauce, and 2 Tbsp of soju. Knead the mixture thoroughly until well combined.
Step 4
It’s important to knead the pork mixture in one direction consistently. This helps develop a sticky, glutinous texture, making the filling chewy and cohesive. For a richer, more succulent filling, you can also add a little cooking oil or sesame oil while kneading. This filling will be used later for the eggplant pancakes.
Step 5
Take about 400g of the prepared pork filling and set it aside in a separate bowl. To this portion, we will add 300g of coarsely chopped red shrimp. Ensure the shrimp are peeled and, for a satisfying bite, chop them into large pieces.
Step 6
Just like with the pork filling, knead the pork and shrimp mixture in one direction. This will thoroughly combine the shrimp and pork, resulting in a sticky and chewy texture. Gently mix to maintain the plumpness of the shrimp.
Step 7
Now, prepare the eggplants. Slice them diagonally about 1.5cm thick. To create a pocket for the filling, cut about two-thirds of the way through, leaving the ends intact, similar to slicing a sandwich bread. Lightly coat the inner cut surfaces of the prepared eggplant slices with buchim garu (pancake flour).
Step 8
Generously stuff the pork and shrimp filling into the cut openings of the eggplant slices. Ensure the filling is packed firmly to prevent it from falling out during cooking.
Step 9
Once the filling is packed, lightly coat both sides of the stuffed eggplant with buchim garu. This helps the egg wash adhere better and results in a crispier pancake.
Step 10
Lightly salt the beaten eggs. Since the buchim garu already contains salt, adjusting the egg wash ensures the overall seasoning is balanced. Dip the flour-coated eggplants into the egg wash, ensuring they are fully coated.
Step 11
Heat a frying pan over medium-high heat, then add a generous amount of cooking oil. Reduce the heat to medium and carefully place the egg-battered eggplant slices into the pan. Pan-fry until golden brown on both sides. Cooking over medium heat ensures the filling cooks through without burning the outside, resulting in perfectly cooked pancakes.
Step 12
Your delicious eggplant pancakes, cooked thoroughly inside and crispy outside, are now ready! Using 2 eggplants for this recipe yields approximately 18 pancakes.
Step 13
Arrange the finished eggplant pancakes on a serving plate. Present them with the filling side up to showcase the abundant pork and shrimp mixture. Unlike typical meat-filled pancakes, the large pieces of shrimp burst with flavor and moisture in every bite, offering a unique culinary experience, almost like a xiaolongbao made with eggplant. Enjoy these special eggplant pancakes, reminiscent of dumplings made with eggplant, for a delightful meal or snack!
