Korean Eggplant Pancakes (Egg-Battered Pan-Fried Eggplant)
Gaji-jeon belongs to the Korean jeon family - vegetables dipped in egg wash and pan-fried in a thin layer of oil, a technique that appears at ancestral rites (jesa) and holiday tables. Eggplant rounds are sliced about 7mm thick - thin enough to cook through but thick enough to maintain a soft center. A light dusting of flour before the egg wash helps the batter adhere. The egg coating sets into a golden, lacy shell in the pan, while the eggplant inside steams in its own moisture. The result is a contrast between the crisp, slightly eggy exterior and the collapsing, custardy eggplant within. Dipped in a simple soy-vinegar sauce, each piece delivers a clean, understated flavor. Korean families often fry gaji-jeon alongside hobak-jeon and other vegetable jeon for Chuseok.
Adjust Servings
Instructions
- 1
Slice eggplant diagonally to 0.6 cm and lightly salt.
- 2
After 5 minutes, pat off released moisture.
- 3
Dust eggplant slices with pancake flour.
- 4
Dip in beaten egg and pan-fry both sides.
- 5
Serve with a simple soy-vinegar dipping sauce.
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