Spicy Korean Eggplant Pancake (Gajijeon)
Spicy Korean Eggplant Pancake (Gajijeon)
Savory Eggplant Pancake with a Spicy Kick
Enjoy a delightfully chewy Korean eggplant pancake with an added spicy flair! This recipe features fresh red chili and fiery Cheongyang chili peppers, creating a dish that’s both exciting and addictive. It’s incredibly easy to make with simple ingredients, perfect as a side dish, snack, or even a delightful accompaniment to drinks.
Eggplant Pancake Ingredients- 1 Eggplant
- 3 Cheongyang chili peppers (spicy green chili peppers)
- 1 Red chili pepper
- 3 Tbsp potato starch (or cornstarch)
- 1 Tbsp savory pancake mix (buchim garu), leveled
- 1 Egg
- 2-3 Tbsp cold water
- 2 pinches salt
- Cooking oil, for pan-frying
Perfect Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- A pinch of gochugaru (Korean chili flakes, adjust to taste)
- A pinch of toasted sesame seeds (adds nutty aroma)
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- A pinch of gochugaru (Korean chili flakes, adjust to taste)
- A pinch of toasted sesame seeds (adds nutty aroma)
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and trim off the ends. Slice it diagonally into about 0.5 cm (1/4 inch) thick pieces. Finely mince the Cheongyang chili peppers and red chili pepper, removing the seeds, to ensure the spicy flavor distributes evenly throughout the pancake.
Step 2
In a large bowl, combine the potato starch, savory pancake mix, and the egg. Add 2 pinches of salt. Gradually add 2-3 tablespoons of cold water, stirring until you achieve a smooth, lump-free batter with a slightly thick consistency. Adjust the water amount as needed based on the flour’s texture.
Step 3
Add all the minced chili peppers to the prepared batter and mix well. This step infuses the batter itself with a spicy flavor, giving the eggplant pancake its unique and delicious character.
Step 4
Dip each slice of eggplant into the batter, ensuring both sides are evenly coated with the chili-infused mixture. Coating the eggplant well will help it stay together during cooking and result in a crispier pancake.
Step 5
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Carefully place the batter-coated eggplant slices in the hot oil, arranging them in a single layer. Pan-fry until golden brown and crispy on both sides, ensuring the eggplant is cooked through. Serve your delicious, spicy, and chewy eggplant pancakes hot with the prepared dipping sauce for an extra burst of flavor!
