Gaji Dwaejigogi Jeon (Eggplant & Pork Pancake)
This jeon pairs silky eggplant with savory stir-cooked pork, creating a moist, rich pancake with deep umami.
Instructions
- 1
Slice eggplant into 0.5 cm half-moons, salt lightly, rest 10 minutes, then pat dry.
- 2
Cook pork, chopped onion, and garlic over medium heat until moisture evaporates.
- 3
Mix pancake mix, eggs, and water to make a thick batter.
- 4
Fold the cooked pork mixture and eggplant into the batter.
- 5
Heat oil and drop spoonfuls of batter, flattening each fritter.
- 6
Cook 3 minutes per side until browned, then drain briefly on paper towel.
Tips
Nutrition (per serving)
Adjust Servings
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