Korean Gaji Twigim Bites (Crispy Eggplant Bites)
Gaji-twigim-bites cuts eggplant into bite-sized pieces and fries them in a cold batter made with sparkling water. The carbonation creates air pockets inside the coating, making it exceptionally light and crisp, while the eggplant's high moisture content keeps the interior silky as it cooks. A small addition of gochugaru to the frying mix gives the crust a subtle heat that offsets the eggplant's mildness and the oil's richness. The purple skin of the eggplant partially shows through the batter after frying, giving these bites a visual distinction from standard fried items.
Adjust Servings
Instructions
- 1
Cut eggplant into bite-sized pieces, lightly salt, and rest for 5 minutes.
- 2
Mix frying mix, sparkling water, and chili flakes into a cold batter.
- 3
Pat eggplant dry and lightly coat with batter.
- 4
Fry at 170°C for 2 minutes, then at 180°C for 1 more minute for crispiness.
- 5
Mix soy sauce, vinegar, and sugar for a dipping sauce.
- 6
Drain fried bites and serve with the dipping sauce.
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Nutrition (per serving)
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