Crispy and Chewy Eggplant Pancakes (Gajijeon)
Crispy and Chewy Eggplant Pancakes (Gajijeon)
How to Make Deliciously Crispy and Chewy Eggplant Pancakes
Hello everyone! Today, we’re diving into a delightful recipe using eggplant, a star vegetable of the summer season. Eggplant, with its vibrant purple hue, is packed with health benefits. It’s known for its abundant antioxidants and anthocyanins, which help keep our bodies healthy, and it’s also a great choice for those watching their diet. While some shy away from eggplant due to its potentially soft texture, this recipe transforms it into wonderfully crispy and chewy pancakes! You can create an impressive dish with this affordable ingredient, perfect for entertaining guests. Let’s take advantage of seasonal vegetables for our health and enjoy this delicious Gajijeon. Come on, let’s make it together!
Pancake Ingredients- 3-4 eggplants
- 5 eggs
- 4 Tbsp tapioca starch (flour or tempura powder can be substituted if unavailable)
- Pinch of salt
- Pinch of black pepper
- Vegetable oil, for frying
Sweet and Tangy Dipping Sauce Ingredients- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp 2x concentrated apple cider vinegar
- 1 tsp minced chili pepper (optional, for a spicy kick)
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp 2x concentrated apple cider vinegar
- 1 tsp minced chili pepper (optional, for a spicy kick)
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water and pat them completely dry with paper towels. Then, slice them diagonally into approximately 1 cm (about 0.4 inches) thick pieces. Slicing them on an angle will give the pancakes a more appealing shape.
Step 2
Using tapioca starch, preferably gluten-free, will yield an exceptionally crispy texture. If you don’t have tapioca starch, feel free to use all-purpose flour or tempura powder instead.
Step 3
Place the sliced eggplants into a large resealable plastic bag. Sprinkle the 4 tablespoons of tapioca starch evenly over the eggplant slices. Seal the bag, leaving some air inside, and shake gently. This method ensures the starch coats the eggplant evenly without clumping.
Step 4
Open the bag to check – you’ll see that each eggplant slice is lightly and uniformly coated with starch. This step is crucial for minimizing the soft texture of eggplant and enhancing its crispiness.
Step 5
In a bowl, crack the 5 eggs. Use a whisk or fork to break the yolks and remove any chalazae (the white, stringy bits). Season with a pinch of salt and pepper, then whisk everything together until well combined.
Step 6
Gently add the starch-coated eggplant slices into the egg mixture. Carefully toss them using chopsticks or a spatula, ensuring each piece is evenly coated with the egg batter without breaking the eggplant.
Step 7
Heat a wide skillet over medium heat. Add a generous amount of vegetable oil – enough to generously coat the bottom of the pan. Ample oil is key for achieving that perfect golden-brown crispiness.
Step 8
Carefully place the egg-coated eggplant slices into the hot oil. Fry them, flipping occasionally, until they are golden brown and crispy on both sides. Ensure they are cooked through to the center. Cooking over medium heat allows them to cook evenly without burning.
Step 9
Once cooked, transfer the eggplant pancakes to a plate lined with paper towels. This will help absorb any excess oil, keeping them crisp and less greasy.
Step 10
While delicious on their own, a simple dipping sauce elevates the flavor! In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp plum extract, and 1 Tbsp 2x apple cider vinegar. Whisk well. For a touch of heat, you can add a teaspoon of finely minced chili pepper (like Korean Cheongyang or red chili).
Step 11
Arrange the crispy eggplant pancakes attractively on a serving plate. Spoon the prepared dipping sauce into the center of the plate or offer it on the side for dipping. Your beautiful Gajijeon is ready!
Step 12
For an extra layer of flavor, try wrapping the eggplant pancakes in fresh perilla leaves (kkaennip) or serving them with pickled perilla leaves! The aromatic quality of the perilla leaves complements the eggplant perfectly. This is my personal favorite way to enjoy Gajijeon!
