Chewy and Savory Eggplant Pancakes (Gajijeon)
Chewy and Savory Eggplant Pancakes (Gajijeon)
When You Have No Appetite! Make a Rice Thief with SuMi’s Side Dish Style Eggplant Pancakes
Hello, this is Gurumdalbit! Today, I’ve made eggplant pancakes in the style of the popular ‘SuMi’s Side Dish’. Eggplant, readily available in summer, is a healthy vegetable rich in polyphenol, which has excellent anti-cancer effects. While commonly enjoyed as seasoned salads, stir-fries, or cold soups, this is my first attempt at making eggplant pancakes. Following the recipe, it turned out incredibly delicious! Crispy on the outside and moist on the inside, these eggplant pancakes are perfect as a side dish with rice or as a snack with drinks.
Main Ingredients- 1 eggplant
- 1 egg
- 1 Tbsp all-purpose flour
- 1/2 red chili pepper
- A little green onion
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1/2 Tbsp red chili powder
- A little toasted sesame seeds
Cooking Instructions
Step 1
The eggplant stems are said to be beneficial for tonsillitis when dried and boiled into a tea. First, wash the eggplant thoroughly, trim off the stem, and then slice it diagonally about 0.7-1cm thick. Make shallow cuts on both sides of the thick slices; this will help the seasoning penetrate better and enhance the flavor.
Step 2
Let’s prepare a delicious seasoning sauce to go with the eggplant pancakes. In a bowl, combine 1 Tbsp soy sauce, 1 Tbsp sesame oil, 1/2 Tbsp minced garlic, 1/2 Tbsp red chili powder, a little chopped green onion and red chili pepper, and a pinch of toasted sesame seeds. Mix well.
Step 3
Lightly coat the cut eggplant slices with all-purpose flour, ensuring an even layer. It’s important to lightly tap off any excess flour, as too much can make the pancakes taste dull. Then, dip the floured eggplant slices into the beaten egg, coating both sides thoroughly.
Step 4
Heat a non-stick pan over medium-low heat and add a generous amount of olive oil or cooking oil. Place the egg-coated eggplant slices in the pan and cook slowly over low heat. The egg coating can burn quickly, so it’s crucial to manage the heat carefully and cook until golden brown on both sides. To check if the eggplant is cooked through, insert a chopstick; it should go in easily.
Step 5
Arrange the cooked eggplant pancakes neatly on a plate. Using a teaspoon, carefully spoon small amounts of the prepared seasoning sauce over each pancake. This method allows for easy portion control and creates a beautiful presentation. Enjoy your delicious, chewy, and savory eggplant pancakes!
