AI-generated imageKorean Gaji Jeon: Overlapping Eggplant and Egg Pancake (2)
Thin eggplant rounds are layered in a pan and bound with fully cooked eggs to make an easy Korean-style pancake.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and dry the eggplant; slice into thin rounds.
- 02
Beat two eggs thoroughly with salt and pepper.
- 03
Warm 1 tbsp oil in a skillet over medium heat and overlap eggplant slices in a circle.
- 04
Pour the beaten egg over the slices, reduce to low heat and cook until the underside sets.
- 05
Use a large plate and heat protection to turn the pancake, then slide back to cook the other side.
- 06
When the egg is fully set and the eggplant tender, turn off heat, cool briefly and slice.
Helpful source links
Before you cook
Contains egg. Cook until fully set, protect against hot oil while turning, and refrigerate leftovers within two hours.
Allergens: EGG
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
