Maangchi Pan-Fried Eggplant
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Official cooking video · Maangchi · YOUTUBEKorean Flour-Coated Pan-Fried Eggplant with Soy Sauce (4)
Lightly floured eggplant is pan-fried and glazed with a soy-mirim sauce. The browning method differs from steamed eggplant and spicy eggplant stir-fries.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash, dry and slice eggplant lengthwise into strips about 6 mm thick.
- 02
Dust the eggplant lightly with flour and shake off any excess.
- 03
Mix soy sauce, mirim, gochugaru, garlic, chopped green onions and sesame oil into a sauce.
- 04
On medium heat use about 2 tbsp oil; arrange slices without overlapping and fry about two minutes to lightly brown.
- 05
Flip, add oil as needed and fry until the other side is tender and lightly crisp.
- 06
Add sauce, turn and cook another 30–60 seconds; plate and sprinkle with sesame seeds.
Helpful source links
Before you cook
Wash eggplant and use clean utensils. Check wheat, soy and sesame allergens; mirim can contain alcohol. Refrigerate leftovers and consume within three days.
Allergens: wheat, soy, sesame
Image & source credits
These illustrations stand in for food photos.
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