Korean Gaji Twigim Bites (Crispy Eggplant Bites)

Name: Korean Gaji Twigim Bites (Crispy Eggplant Bites)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eggplant 300 g; frying mix 120 g; sparkling water 150 ml; red pepper flakes 0.5 tsp; salt 0.5 tsp; frying oil 500 ml; soy sauce 1 tbsp; vinegar 1 tbsp; sugar 1 tsp

Quick answer

Total time: 27 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

The batter is mixed with cold sparkling water instead of plain water, plus a little gochugaru.

It gets only a light stir so the bubbles survive and is used right away, and the eggplant is salted ahead to draw out water. Once fried, the eggplant inside turns creamy.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 300 g of eggplant into 3×3 cm bite-size pieces.

Sprinkle evenly with 0.5 teaspoon of salt, rest for 5 minutes, and press away the released moisture with paper towels.
2

Combine 120g tempura mix, 150ml cold sparkling water, and 0.5 tsp chili powder in a bowl, mixing with the minimum strokes.

Cold sparkling water is the key to crispiness - mix lightly so the carbonation is not lost.
3

Dip the eggplant pieces lightly into the batter for a thin coat.

Over-coating absorbs more oil and hides the soft, creamy texture that is eggplant's appeal.
4

Heat oil to 170C and fry the eggplant for 2 minutes in the first fry, then drain.

Raise oil to 180C and fry a second time for 1 minute until golden and intensely crispy.
5

Mix 1 tbsp soy sauce, 1 tbsp vinegar, and 1 tsp sugar to make the dipping sauce.

The sweet-sour sauce enhances the savory richness of the fried eggplant.
6

Drain on a rack for 1 minute and serve immediately with the dipping sauce.

Eating while hot is when the contrast of crispy outside and creamy inside is at its peak.