Korean Eggplant & Pork Pancake
Quick answer
Thick eggplant slices are topped with seasoned ground pork, coated in Korean pancake batter, dipped in beaten egg, and pan-fried until golden on both sides.
What makes this special
- Thick eggplant slices topped with seasoned pork cook into a silky, savory pan-fried pancake.
- Thick eggplant absorbs oil while cooking evenly to the center
- Pork juices seep into the eggplant cross-section
Key ingredients
Core cooking flow
- 1 Slice eggplant (2 ea) into 0.5 cm half-moons and spread on a plate.
- 2 Add ground pork (220 g), chopped onion (80 g), and garlic (1 tsp) to a pan over medium heat.
- 3 Mix pancake mix (140 g), eggs (2), cold water (140 ml), and a pinch of salt into a thick batter.
Thick eggplant slices are topped with seasoned ground pork, coated in Korean pancake batter, dipped in beaten egg, and pan-fried until golden on both sides. As the eggplant absorbs oil over heat, it cooks through to a silky, yielding texture, and the pork filling stays juicy inside the batter crust. Minced garlic and onion season the pork mixture and mask any gaminess, while the egg coating forms a thin, evenly browned exterior. A soy-based dipping sauce sharpens the mild eggplant and savory pork into a balanced bite.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Slice eggplant (2 ea) into 0.5 cm half-moons and spread on a plate.
Sprinkle with salt (0.25 tsp) and rest 10 minutes. Once moisture beads on the surface, blot gently with paper towel.
- 2Control
Add ground pork (220 g), chopped onion (80 g), and garlic (1 tsp) to a pan over medium heat.
Stir-fry about 5 minutes until all moisture evaporates. Season with salt (0.25 tsp) and spread to cool.
- 3Season
Mix pancake mix (140 g), eggs (2), cold water (140 ml), and a pinch of salt into a thick batter.
The right consistency is when batter dropped from a spoon falls slowly in a thick ribbon.
- 4Prep
Add the cooled pork mixture and eggplant to the batter.
Fold with a rubber spatula using a lift-and-turn motion to keep eggplant pieces intact.
- 5Control
Heat oil (3 tbsp) in a pan over medium heat.
Drop heaped spoonfuls of batter and flatten each to a 6-7 cm round about 8 mm thick.
- 6Finish
Cook 3 minutes per side over medium heat until browned.
Because the jeon contains pork, after flipping cover the pan for 30 seconds then uncover to finish. Rest on paper towel for 1 minute to drain excess oil.
After the steps
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