Spicy & Sweet Mixed Eggplant Pancake (Bibim Gaji-jeon)
How to Make ‘Bibim Gaji-jeon’! The Golden Recipe for Mixed Seasoning Sauce!! Eggplant Pancake~
If a regular eggplant pancake leaves you wanting more, how about ‘Bibim Gaji-jeon’?
Ingredients
- 1 Eggplant
- 1/2 Cabbage (small)
- 1/2 Purple Onion (large)
- Chives, a small amount
- Pancake Mix, as needed
- 2 Eggs
- 1/2 tsp Salt
Seasoning Sauce
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar
- 2 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar
- 2 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and remove the stem.
Step 2
Slice the eggplant thinly, about 0.5 cm thick. Sprinkle 1/2 tsp of salt over the sliced eggplant, mix well, and let it sit for about 10 minutes to draw out moisture. This step helps the eggplant become softer and prevents excess water during frying.
Step 3
Now, let’s make the spicy and sweet seasoning sauce that will be the star of the Bibim Gaji-jeon. In a bowl, add 3 Tbsp of gochujang.
Step 4
Next, add 2 Tbsp of vinegar for a pleasant tanginess.
Step 5
For sweetness, add 2 Tbsp of sugar. (You can adjust the sweetness to your preference.)
Step 6
Add 1/2 Tbsp of minced garlic for added flavor.
Step 7
Pour in 1 Tbsp of sesame oil for a nutty aroma. You can also use perilla oil if you prefer.
Step 8
Finally, add 1/2 Tbsp of toasted sesame seeds and stir everything evenly until the sauce is well combined. Taste the sauce and adjust sweetness or acidity if needed.
Step 9
Next, prepare the vegetables. Wash 1/2 small cabbage leaf by leaf thoroughly.
Step 10
Finely shred the washed cabbage. Transfer the shredded cabbage directly into the bowl with the seasoning sauce.
Step 11
Wash and chop a small amount of chives, then add them to the seasoning sauce bowl.
Step 12
Thinly slice 1/2 large purple onion and add it to the bowl with the cabbage and chives. Mix everything together well, ensuring the vegetables are evenly coated with the sauce.
Step 13
Gently press the salted eggplant slices with a paper towel to remove excess moisture. No need to press too hard.
Step 14
Now it’s time to coat the eggplant. Prepare pancake mix on a wide plate, and whisk 2 eggs in a separate bowl.
Step 15
Coat the moisture-removed eggplant slices evenly with pancake mix on both sides. Dust off any excess flour.
Step 16
Dip the flour-coated eggplant slices into the beaten egg. Ensure the egg coats the surface evenly.
Step 17
Heat a generous amount of oil in a pan over medium-low heat. Place the coated eggplant slices and fry until golden brown and crispy on both sides. The eggplant should become translucent and the edges golden. This completes your delicious Bibim Gaji-jeon!
Step 18
Serve warm with the spicy and sweet mixed vegetables. Enjoy your meal heartily today! ^^
