Side dishesEasy
Korean Eggplant Pancakes
Korean eggplant pancakes are lightly battered and pan-fried, offering a tender and savory banchan option.
Prep 12minCook 10min2 servings
gaji jeonkorean eggplant pancakekorean side disheggplant banchanjeon recipe
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.
Tips
Avoid thick slices so the center cooks through.
Cook on medium-low heat for even browning.
Nutrition (per serving)
Calories
190
kcal
Protein
7
g
Carbs
17
g
Fat
10
g
Adjust Servings
2servings
→
servings
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