German Version

Gaji Jeon Recipe Egg Plant Pancake

5 / 5 total 3 ratings

Copyright: RyuKoch

Serving(s): 1


Egg Plant 1 Piece
Egg 1 Piece
Rice Vinegar * 1 Tbsp
Salt 1 as needed
Sesame Seed * 1 Tbsp
Soy Sauce * 2 Tbsp
Flour or Rice Flour * 1 Cup
Sugar 0.5 Tsp


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Recipe Information

Vegetarian: yes
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 200
Difficulty: 1/3
Country: koreanisch
Category: Beilage
Preparation: 10 Min.
Cooking Time 10 Min.
Total Time 20 Min.
no responsibility can be taken for this information

This Jeon (korean pancake) is another quick side dish, that should definitely be on your table. This recipe shows what one make with just one single eggplant (here with 250 gr). This side dish falls into the “Jeon” category. Jeon is basically the Korean version of a pancake that is prepared with either kimchi, spring onion or other vegetables. Jeon is a popular side dish as it’s quickly prepared, delicious and healthy. As an alternative you can mix the wheat flour with panko or rice flour or substitute it completely.

The simple dressing is usually served with all kinds of Joan and it enhances the taste of the pancake. But careful – it’s salty. 

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  1. First chop the eggplant into 0.5 – 1 cm slices.

  2. Sprinkle salt over the eggplant slices. The salt draws the water out of the vegetable and only the surface is wet. The eggplant gets a slight wishy-washy kind of texture.

  3. Leave the salted slices for about 10 minutes.

  4. Break an egg into a bowl, prepare the regular wheat flour on a plate and heat the pan.

  5. Take each slice and put it first into the flour, then in the egg and following that put them carefully in the hot pan with the oil. Don’t rinse the salt sprinkled slices.

  6. Once all slices are in the pan, fry both sides until golden brown (about 3 minutes per side).

  7. Mix the dressing consisting of the soy sauce, the vinegar, the sugar and the sesame seeds. Serve the warm eggplant Jeon with the dressing.

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