Warm Pan-Fried Eggplant with Chilled Savory Sauce
#SumineBanchan #EggplantRecipe #EasyEggplantFritters #UniqueEggplantSideDish
Tired of steamed or fried eggplant? Try this pan-fried eggplant recipe, inspired by Sumine Banchan! The warm, tender eggplant fritters paired with a refreshing, chilled savory sauce create a delightful contrast of temperatures and flavors, offering a rich taste that rivals meat. This recipe is simple yet incredibly delicious, perfect for a special side dish the whole family will enjoy. For the best experience, we recommend enjoying them immediately while they are hot and fresh!
For the Pan-Fried Eggplant- 3 eggplants
- 2 eggs
- 3 Tbsp all-purpose flour
For the Savory Sauce- 2 green onions, finely chopped
- 1 red chili pepper, seeds removed and minced
- 1 green chili pepper, seeds removed and minced
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 1 tsp toasted sesame seeds
- 1 tsp gochugaru (Korean chili flakes)
- 1 Tbsp plum extract (or a pinch of sugar if unavailable)
- 2 green onions, finely chopped
- 1 red chili pepper, seeds removed and minced
- 1 green chili pepper, seeds removed and minced
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 1 tsp toasted sesame seeds
- 1 tsp gochugaru (Korean chili flakes)
- 1 Tbsp plum extract (or a pinch of sugar if unavailable)
Cooking Instructions
Step 1
First, let’s prepare the delicious savory sauce. Making it ahead and chilling it allows the flavors to meld beautifully. Finely chop the green onions, red chili, and green chili peppers after washing them thoroughly. Add 1 teaspoon of minced garlic.
Step 2
Next, add 1 teaspoon of gochugaru (Korean chili flakes) for a touch of spice and 1 teaspoon of toasted sesame seeds for a nutty aroma.
Step 3
Now, for the sauce base, add 3 tablespoons of soy sauce and 1 tablespoon of plum extract for a hint of sweetness. (While Ms. Sumi’s original recipe didn’t include plum extract, we’ve added it here to balance the saltiness of the soy sauce. If you prefer less sweetness, you can omit it or add a tiny pinch of sugar.)
Step 4
Finally, stir in 1 tablespoon of fragrant sesame oil until all ingredients are well combined. This sauce will taste even better after chilling in the refrigerator for a while.
Step 5
Wash the eggplants thoroughly under running water and pat them completely dry with paper towels. Ensure they are dry to prevent oil splattering during frying. Slice them diagonally into pieces about 0.7mm thick. Slicing them slightly thicker helps prevent them from breaking apart.
Step 6
Make cross-shaped scores (like a plus sign ‘+’) evenly on both sides of each eggplant slice. These scores will help the savory sauce penetrate deeply into the eggplant, enhancing its flavor.
Step 7
In a separate bowl, whisk the 2 eggs until well beaten. Also, have 3 tablespoons of all-purpose flour ready to lightly coat the eggplant slices.
Step 8
Lightly coat each scored eggplant slice with flour, ensuring an even, thin layer. Avoid applying too thick a coating.
Step 9
Next, dip the flour-coated eggplant slices into the beaten egg mixture, ensuring they are fully coated. Once coated with egg, place them in a preheated pan with a generous amount of cooking oil, ready to be pan-fried until golden brown.
Step 10
Pan-fry the eggplant over medium-low heat, flipping them occasionally, until both sides are golden brown and crispy. It’s important to cook them thoroughly so the inside is tender.
Step 11
Once all the eggplant slices are cooked, transfer them immediately to a serving plate while they are still hot and steaming.
Step 12
Finally, generously spoon the chilled savory sauce over the hot pan-fried eggplant. Your Sumine Banchan-style eggplant fritters are now complete! They are incredibly simple to make but offer a surprisingly rich and satisfying flavor that’s truly exceptional.
