Korean Eggplant & Pork Pancake
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
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.
Read more
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.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Thick eggplant slices topped with seasoned pork cook into a silky, savory pan-fried pancake.
- Finish cue
- Cook 3 minutes per side over medium heat until browned.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Safe temperature
Cook ground pork to an internal temperature of 71°C. In this recipe, check it during the initial stir-fry before mixing the pork into the batter.
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-22
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