Pan-Fried Eggplant (Gaji-gui)
ID: fdde65de...
A quick and easy Korean side dish featuring tender, juicy eggplants pan-fried to perfection and coated in a savory, sweet, and slightly spicy soy-sesame sauce.
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🍳 Cooking Flow
Slice the eggplants lengthwise and coat them with flour. → Whisk together the soy sauce, mirim, garlic, green onions, hot pepper flakes, and sesame oil to make the sauce. → Pan-fry the eggplant slices on medium heat with cooking oil until browned and tender. → Spoon the sauce over the eggplants, cook briefly on both sides, and serve with a garnish of sesame seeds.
Cooking Steps
Brief Cooking Order
Slice the eggplants lengthwise and coat them with flour. → Whisk together the soy sauce, mirim, garlic, green onions, hot pepper flakes, and sesame oil to make the sauce. → Pan-fry the eggplant slices on medium heat with cooking oil until browned and tender. → Spoon the sauce over the eggplants, cook briefly on both sides, and serve with a garnish of sesame seeds.
Introduction
A quick and easy Korean side dish featuring tender, juicy eggplants pan-fried to perfection and coated in a savory, sweet, and slightly spicy soy-sesame sauce.
Step 1
Wash the eggplants, trim off the stems, and slice them lengthwise into pieces about 1/4 inch thick.
Step 2
Place the eggplant slices on a tray and coat both sides evenly with all-purpose flour.
Step 3
In a small bowl, prepare the seasoning sauce by combining mirim, soy sauce, hot pepper flakes, minced garlic, chopped green onions, and sesame oil. Mix well.
Step 4
Heat a large pan over medium heat and add about 2 tablespoons of olive oil.
Step 5
Place the flour-coated eggplant slices into the pan and pan-fry them.
Ingredients List
Important Notes
Do not squeeze the moisture out of the eggplants before cooking to ensure they stay juicy.
Be generous with the cooking oil as eggplants absorb oil quickly during the pan-frying process.
Keep the heat at medium so that the flour coating and the garlic in the sauce do not burn.
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