PocketCook

From @Maangchi

Pan-Fried Eggplant (Gaji-gui)

10 min · Serves 3

10 mintotal
5 minhands on
10steps
3servings

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Ingredients

For the eggplant

  • 400 g eggplant (about 2 small eggplants)
  • 4 tbsp flour (1/4 cup)
  • 4 tbsp cooking oil (about 1/4 cup)

For the seasoning sauce

  • 3 tbsp mirin
  • 3 tbsp soy sauce
  • 1 tbsp gochugaru (Korean chili flakes)
  • 2 garlic cloves, minced
  • 3 green onions, chopped
  • 1 tbsp sesame oil
  • To serve
  • 1 tsp toasted sesame seeds

For the eggplant

    Method

    For the eggplant

    1. Trim the stems from the eggplants and slice lengthwise into 1/4-inch slices.

    2. Spread the eggplant slices on a tray and dust both sides with the flour.

    For the seasoning sauce

    1. Combine the mirin, soy sauce, gochugaru, minced garlic, chopped green onions, and sesame oil in a bowl and mix well.

    For the eggplant

    1. Heat 2 tbsp of the cooking oil in a large skillet over medium heat.

    2. Place the eggplant slices in the skillet and cook until the bottoms are lightly browned, about 2 minutes.

    3. Flip the eggplant slices, add the remaining 2 tbsp of cooking oil, and cook the other side until lightly browned, about 1-2 minutes.

    4. Spoon the seasoning sauce evenly over each eggplant slice.

    5. Flip the slices over so the sauce cooks directly against the pan for 30 seconds to 1 minute, then turn off the heat.

    6. Transfer the eggplant slices to a plate, spooning any extra cooked sauce from the pan over top.

    7. Sprinkle with toasted sesame seeds and serve warm with rice.

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