Sumin's Eggplant Pancake (Jeon).
Pan-fryingIngredients
- 2-3 eggplants.
- 3 eggs.
- 1 cup of all-purpose flour.
- 2-3 tablespoons of cooking oil (or olive oil).
- 3-4 stalks of chives (or scallions).
- A little bit of chili pepper.
- 5 tablespoons of soy sauce.
- Minced garlic, 0.5 tablespoon.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
- 0.5 tablespoon of gochugaru (Korean chili powder).
Instructions
Slice the eggplant diagonally into pieces about 1 cm thick.
Make shallow, crosshatch-like cuts, about 0.5 cm deep, on both sides of the sliced eggplant.
Crack three eggs into a bowl and whisk them to create an egg mixture. Then, prepare one cup of flour in a separate dish.
After lightly coating the eggplant with flour and shaking off the excess, dip it in a mixture of egg and water.
Heat some oil in a pan over low heat, then add the eggplant.
Once the eggplant turns a golden brown color, flip it over and cook both sides until tender.
Finely chop the chives and chili peppers, then mix them with soy sauce, garlic, sesame oil, sesame seeds, and gochugaru to create a marinade.
Arrange the seasoned eggplant slices on a plate and top with the sauce to complete the dish.