Korean Eggplant Pancakes (Egg-Battered Pan-Fried Eggplant)
Slice 2 eggplants about 7 mm thick, salt them for 5 minutes, and blot the moisture gently so that the coating holds. Dust each slice lightly with Korean pancake flour, dip it in 2 beaten eggs, and fry in 2 tbsp neutral oil over medium-low heat for about 2 minutes per side. The slices are ready when the egg coating is golden and the eggplant bends softly under chopsticks.
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Eggplant cut into 7 mm rounds steams in its own moisture while the egg coating sets, and the inside turns soft as custard.
Read more
At Chuseok many families fry these alongside zucchini jeon for the ancestral table.
Ingredients
Instructions
- 1
Trim 2 eggplants and slice them evenly about 7 mm thick.
Sprinkle both sides with part of the 1/2 teaspoon salt, then let them stand for 5 minutes so surface moisture begins to draw out.
- 2
Press the slices with paper towels to remove the moisture beading on the surface.
Do not rub hard, because softened eggplant can tear and later lose its coating in the pan.
- 3
Spread 1/2 cup Korean pancake flour on a plate and dust both sides of each slice lightly.
Tap off the extra flour so the egg layer stays thin, attached, and not pasty after frying.
- 4
Beat 2 eggs with the remaining salt until no streaks remain.
Dip each floured slice fully, then lift it and let the excess egg drip off for a moment before it reaches the pan.
- 5
Heat 2 tablespoons neutral oil in a pan over medium-low heat.
Add the slices without overlapping and cook about 2 minutes per side, until the egg coating turns golden and lightly lacy.
- 6
The eggplant is done when it bends softly under chopsticks and the center no longer feels firm.
Mix 1 tablespoon soy sauce with 1 teaspoon vinegar, then serve the hot pieces with the sauce.
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