Korean Eggplant & Pork Pancake
Thick slices of eggplant are topped with seasoned ground pork, coated in pancake batter, dipped in beaten egg, and pan-fried until golden. The eggplant absorbs oil as it cooks, turning silky and tender, while the pork filling adds meaty substance to each piece. Minced garlic and onion round out the flavor, and the egg coating forms a thin, golden crust. A soy-based dipping sauce complements the mild eggplant and rich pork combination.
Adjust Servings
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.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Shredded Sweet Potato Fritter
Sweet potato is cut into thin strips and pan-fried with julienned carrot and onion in a tempura-style batter. The overlapping sweet potato strands crisp up beautifully at the edges, while the centers stay soft and naturally sweet. A sprinkle of black sesame seeds adds a nutty note and visual contrast. Using cold water in the batter keeps it light, preserving the crunch of each vegetable strand after frying.
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.
Korean Kimchi Pork Jeon (Fermented Kimchi and Pork Crispy Pancake)
Well-fermented kimchi and pork shoulder are the backbone of this hearty Korean pancake. Kimchi brine is mixed directly into the batter, intensifying both the color and the tangy, fermented depth of flavor. A small amount of sugar balances the acidity, while green onion and onion add texture throughout. Pressing the pancake flat in a generously oiled pan over high heat produces deeply caramelized, crispy edges that contrast with the soft, savory interior.
Korean Gaji Dwaejigogi Bokkeum (Eggplant Pork Stir-fry)
Gaji-dwaejigogi-bokkeum is a Korean stir-fry of eggplant and thinly sliced pork seasoned with garlic and fresh chili. The eggplant absorbs oil and sauce as it cooks, turning silky and melding seamlessly with the pork. Garlic infuses the dish with an intense aroma while the chili adds a clean, sharp heat throughout. It is especially flavorful in summer when eggplant is at its seasonal peak.
Korean Braised Eggplant with Pork
Gaji dwaejigogi jorim is a Korean braised dish of eggplant and pork shoulder in soy sauce with gochugaru. The pork renders its fat into the eggplant as they cook together, giving the vegetable a rich, meaty quality. Cooking wine helps mellow the pork while the soy-garlic base builds deep, layered flavor. A final drizzle of sesame oil ties it all together, and this dish is at its best in summer when eggplants are in peak season.
Korean Flower Crab Pancake
Flower crab meat is coated in a blend of flour and Korean pancake mix, dipped in beaten egg, and pan-fried until golden. The crab's naturally sweet, briny flavor remains the star, with minced ginger working quietly in the background to neutralize any fishiness. Black pepper adds a mild warmth without overpowering the delicate crab. The egg coating seals in moisture, keeping the crab tender inside while the surface turns crisp and lightly golden.