Crispy and Tender Eggplant Pancakes (Gajijeon)
How to Make Delicious and Easy Korean Eggplant Pancakes
Discover the ultimate comfort food with this simple yet incredibly satisfying Korean Eggplant Pancake (Gajijeon) recipe. Perfect for a quick meal or appetizer, these pancakes boast a delightfully crispy exterior and a wonderfully tender, moist inside. Served with a zesty dipping sauce, they’re a flavor explosion you won’t want to miss! This guide provides detailed, step-by-step instructions, making it easy for beginners to achieve perfect results.
For the Eggplant Pancakes
- 2 eggplants
- 3 Tbsp pancake mix (buchim garu)
- 5 Tbsp튀김가루 (deep-frying flour, or tempura flour)
- 120ml cold water (about 1/2 cup)
- 2 stalks scallions
- 1/2 red chili pepper
- 1/2 green chili pepper (jalapeno or similar)
Cooking Instructions
Step 1
Begin by thoroughly washing the eggplants under running water and trim off the ends. Pat them completely dry with paper towels. Slice the eggplants diagonally into about 0.5 cm (1/4 inch) thick pieces. (Ensure the slices are not too thick, or they will take longer to cook.)
Step 2
To achieve that signature crispy and tender texture, combine 3 tablespoons of pancake mix and 5 tablespoons of튀김가루 (deep-frying flour) in a mixing bowl. Using튀김가루 along with pancake mix helps create an extra crispy coating.
Step 3
Gradually pour 120ml of cold water into the dry ingredients while whisking. Aim for a batter that is not too thick – it should be slightly runny when lifted with chopsticks. (Adjust the water amount slightly depending on the flour type and humidity.)
Step 4
Add the sliced eggplants to the batter and gently toss to coat each piece evenly. The batter should form a thin layer around the eggplant slices. (To prevent the eggplant from releasing too much moisture and thinning the batter, coat them just before frying.)
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the batter-coated eggplant slices into the hot oil, making sure not to overcrowd the pan.
Step 6
Fry the eggplant slices over medium heat for about 3-4 minutes per side, until they are golden brown and crispy. The edges should appear beautifully crisp. (Be mindful of the heat; if it’s too high, the outside might burn before the inside is cooked.)
Step 7
Once golden and crispy, remove the eggplant pancakes from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil. Placing them on a rack allows air circulation, keeping them crispy for longer.
Step 8
Now, let’s prepare the dipping sauce. Finely chop the scallions, red chili, and green chili peppers after washing them and removing the stems. (If you enjoy a spicier kick, you can increase the amount of green chili or leave the seeds in.)
Step 9
In a small bowl, combine 3 tablespoons of soy sauce, 0.5 tablespoon of gochugaru, 2/3 tablespoon of vinegar, 0.5 tablespoon of minced garlic, 1 tablespoon of maesilcheong, a pinch of sesame seeds, and a pinch of oligo당 (or sugar). Mix well, then stir in the chopped scallions and chili peppers.
Step 10
Serve the warm, crispy eggplant pancakes alongside the freshly made dipping sauce. Dip each piece into the sauce for a delightful combination of the eggplant’s natural sweetness and the sauce’s tangy, savory flavor. These are perfect as a side dish with rice or as a savory snack with a glass of makgeolli!
