Crispy and Tender Eggplant Gangjeong (Korean Fried Eggplant)
Crispy and Tender Eggplant Gangjeong (Korean Fried Eggplant)
Eggplant Dish Even Eggplant Haters Will Love: Eggplant Gangjeong Recipe
Introducing Eggplant Gangjeong: crispy on the outside, tender on the inside. This dish features a savory and sweet sauce that perfectly complements the eggplant, making it a crowd-pleaser for all ages. It’s a fantastic side dish for meals or a delightful snack!
Main Ingredients- Eggplant 2 medium
- Frying powder (tempura powder) as needed
Sweet and Spicy Sauce- Gochujang (Korean chili paste) 1 Tbsp
- Ketchup 1 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Sugar 0.5 Tbsp
- Soy sauce 0.5 Tbsp
- Minced garlic 1 Tbsp
- Minced green onion 1 Tbsp
- Black pepper to taste
- Water 5 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Ketchup 1 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Sugar 0.5 Tbsp
- Soy sauce 0.5 Tbsp
- Minced garlic 1 Tbsp
- Minced green onion 1 Tbsp
- Black pepper to taste
- Water 5 Tbsp
Cooking Instructions
Step 1
Wash the eggplants thoroughly and cut them into bite-sized pieces. Lightly sprinkle salt on the cut eggplant pieces and let them sit for 5-10 minutes. This helps draw out excess moisture, resulting in a better texture. Afterward, gently pat the eggplant dry with a paper towel to remove any surface moisture.
Step 2
Prepare the delicious sauce: In a bowl, combine 1 Tbsp Gochujang, 1 Tbsp Ketchup, 1 Tbsp Oligodang, 0.5 Tbsp Sugar, 0.5 Tbsp Soy Sauce, 1 Tbsp Minced Garlic, 1 Tbsp Minced Green Onion, a pinch of Black Pepper, and 5 Tbsp Water. Mix well until thoroughly combined. (All measurements are based on a standard tablespoon.)
Step 3
Coat the prepared eggplant pieces evenly with frying powder. Ensure a thin, even layer of the powder sticks to the eggplant.
Step 4
Create a batter by mixing frying powder with a little water, and dip the coated eggplant pieces into the batter to coat them like a tempura. (Tip: A slightly thinner batter can lead to crispier results.) Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, carefully fry the eggplant pieces until they are golden brown and crispy on all sides. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
Step 5
In a clean pan, add a little cooking oil and sauté the minced green onion and minced garlic over low heat until fragrant. This will infuse the oil with a wonderful aroma.
Step 6
Once the aromatics are fragrant, pour the prepared sauce into the pan and bring it to a gentle simmer over medium heat. Cook briefly until the sauce thickens slightly. Be careful not to over-reduce the sauce.
Step 7
For an extra kick of flavor, feel free to add finely chopped chili peppers (like jalapeños or red chilies) at this stage, according to your spice preference!
Step 8
When the sauce is lightly bubbling, add the fried eggplant pieces to the pan. Gently toss them to ensure they are evenly coated with the sauce.
Step 9
Turn off the heat and gently mix the fried eggplant with the sauce until well combined. Your delicious Eggplant Gangjeong is ready! It’s best enjoyed immediately while still warm and crispy.
