Crispy Eggplant Pancakes (Gaji-jeon) with Sweet & Tangy Dipping Sauce
Crispy Eggplant Pancakes (Gaji-jeon) with Sweet & Tangy Dipping Sauce
How to Make Gaji-jeon and a Delicious Dipping Sauce
Leftover eggplant from making seasoned eggplant salad? Perfect for making some delicious Gaji-jeon (eggplant pancakes)! This recipe also includes how to whip up a perfectly balanced sweet and tangy dipping sauce. Making Gaji-jeon is just like making any other Korean pancake, making it super accessible for beginners. (Measurements are based on standard Korean tablespoon: 1 Tbsp = 1 ‘bap숟가락’)
For the Eggplant Pancakes (Gaji-jeon)- 1 Eggplant (approx. 140g): Choose a fresh, well-shaped eggplant.
- 1 Egg: Adds richness and helps the coating adhere.
- 1 Tbsp Pancake Mix (buchim garu): Essential for achieving a crispy texture.
- Generous amount of Grapeseed Oil: For pan-frying, ensuring the eggplant cooks evenly without burning.
For the Sweet & Tangy Dipping Sauce- 1.5 Tbsp Soy Sauce (Jin-ganjang): The savory base of the sauce.
- 4g Scallions (Green Onions), finely chopped: Adds a fresh, aromatic touch.
- 0.2 Tbsp Red Pepper Flakes (Gochugaru): For a hint of spice, adjust to your preference.
- 0.3 Tbsp Vinegar: Provides a refreshing tanginess.
- 0.7 Tbsp Oligodang (Korean Rice Syrup) or Corn Syrup: For a touch of sweetness and a nice glaze.
- Sesame Seeds, to taste: For nutty flavor and garnish.
- 1.5 Tbsp Soy Sauce (Jin-ganjang): The savory base of the sauce.
- 4g Scallions (Green Onions), finely chopped: Adds a fresh, aromatic touch.
- 0.2 Tbsp Red Pepper Flakes (Gochugaru): For a hint of spice, adjust to your preference.
- 0.3 Tbsp Vinegar: Provides a refreshing tanginess.
- 0.7 Tbsp Oligodang (Korean Rice Syrup) or Corn Syrup: For a touch of sweetness and a nice glaze.
- Sesame Seeds, to taste: For nutty flavor and garnish.
Cooking Instructions
Step 1
First, let’s prepare the sweet and tangy dipping sauce! In a small bowl, combine 1.5 Tbsp soy sauce, 4g of finely chopped scallions, 0.2 Tbsp red pepper flakes, 0.3 Tbsp vinegar, 0.7 Tbsp oligodang, and a sprinkle of sesame seeds. Whisk everything together until well combined. Taste and adjust the seasoning according to your preference – perhaps a little more soy sauce for saltiness or vinegar for tang. This is your chance to personalize the sauce!
Step 2
Now, let’s prepare the eggplant. Rinse the eggplant thoroughly under running water and pat it completely dry with paper towels. Trim off the very ends of the eggplant. Then, slice it diagonally (eoseo-tteulgi) into pieces about 5-6mm thick. Try to keep the slices consistent in thickness so they cook evenly. Avoid slicing too thinly, as they might fall apart.
Step 3
To coat the eggplant evenly with pancake mix, place the sliced eggplant and 1 Tbsp of buchim garu into a resealable plastic bag. Seal the bag tightly and give it a good shake! This is a fun and easy way to ensure each slice gets a light, even coating of the dry mix, preparing it perfectly for the next step.
Step 4
In a separate bowl, crack one egg. Lightly beat the egg with a fork or chopsticks, breaking up the chalazae (the white, stringy bits), until it’s smooth and well combined. This will form your egg batter for dipping.
Step 5
Now it’s time to dip the eggplant. Take the buchim garu-coated eggplant slices and dip them into the beaten egg mixture. Gently turn each slice to ensure it’s fully coated with the egg batter on all sides. This egg layer will help the pancake batter stick and add an extra layer of richness and tenderness to the final pancake.
Step 6
Heat a generous amount of grapeseed oil in a frying pan over medium heat. Once the pan is warm, reduce the heat to low. Carefully place the egg-coated eggplant slices one by one into the pan using a spoon. It’s crucial to lower the heat when placing the eggplant to prevent the bottom from burning. After placing all the slices, increase the heat back to medium to start cooking.
Step 7
As the egg mixture begins to set, gently lift the edge of an eggplant slice with a spatula to check if the bottom is golden brown and crispy. Once it’s beautifully browned, carefully flip each slice over in the order they were placed in the pan. If the pan looks a bit dry, add a little more grapeseed oil to ensure even browning and crispiness.
Step 8
Here’s a pro tip for perfectly even Gaji-jeon: While cooking, gently swirl the pan using your wrist or carefully move each pancake with a spatula or spoon. This prevents them from sticking and ensures the heat distributes evenly across all the slices, resulting in consistently crispy and delicious pancakes every time. This technique is great for any type of Korean pancake!
Step 9
Finally, lift a slice of eggplant pancake again to check if both sides are golden brown and cooked through. Once they’re beautifully golden on both sides, turn off the heat and remove them from the pan. Your delicious Gaji-jeon is ready! Serve hot with the prepared sweet and tangy dipping sauce. Enjoy this simple yet delightful homemade Korean snack!
