Crispy and Tender Fried Eggplant “Gangjeong”
Fried Eggplant “Gangjeong”: A dish so delicious that even family members who dislike the mushy texture of eggplant gobble it up in no time!
I made a delicious “gangjeong” (a Korean sweet and savory glaze) out of eggplant to make it enjoyable for my family members who usually dislike it. This recipe transforms eggplant into a crispy, flavorful treat.
Eggplant Gangjeong Ingredients- 3 eggplants (choose ones that are slightly plump)
- 2 Cheongyang peppers (for a spicy kick, optional)
- 1 red bell pepper (for color and sweetness)
- 1/2 onion (adds sweetness and depth)
- 2 Tbsp potato starch (for coating)
Sweet and Spicy Gangjeong Sauce- 1.5 Tbsp soy sauce (use regular soy sauce, not soup soy sauce)
- 2 Tbsp vinegar (key for the sweet and sour flavor)
- 2 Tbsp xylitol sugar (adjust sweetness to your preference)
- 1 tsp oyster sauce (enhances umami)
- 1 Tbsp minced garlic (adds aromatic flavor)
- A pinch of sesame seeds (for garnish)
- 1.5 Tbsp soy sauce (use regular soy sauce, not soup soy sauce)
- 2 Tbsp vinegar (key for the sweet and sour flavor)
- 2 Tbsp xylitol sugar (adjust sweetness to your preference)
- 1 tsp oyster sauce (enhances umami)
- 1 Tbsp minced garlic (adds aromatic flavor)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and remove the stems. Slice them into thick pieces, about 0.7cm to 0.8cm thick. Sprinkle the sliced eggplant with salt and pepper, and let it sit for about 5 minutes. This helps draw out moisture, making the eggplant crispier when fried and allowing it to absorb flavor.
Step 2
Peel the onion and cut it into quarters. The onion will add sweetness and flavor when stir-fried with the sauce.
Step 3
Wash the Cheongyang and red peppers, then finely chop them. The Cheongyang peppers add a spicy note, while the red pepper contributes to the appealing color.
Step 4
Gently pat the drained eggplant dry with paper towels. Place the potato starch in a zip-top bag or a wide bowl, add the sliced eggplant, and shake well or toss to coat evenly. Thoroughly coating the eggplant with starch is crucial for achieving a crispy texture after frying.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat, enough to partially submerge the eggplant. Once the oil is hot, carefully add the starch-coated eggplant pieces. Fry them until golden brown on both sides. Avoid overcrowding the pan, frying in batches if necessary.
Step 6
Transfer the fried eggplant to a plate lined with paper towels or a wire rack to drain excess oil. This step helps maintain the crispiness of the fried eggplant.
Step 7
In a separate pan, combine soy sauce, vinegar, xylitol sugar, oyster sauce, and minced garlic. Bring the mixture to a boil over medium heat. Once it starts bubbling, reduce the heat slightly and let it simmer for 1-2 minutes until the sauce thickens into a glaze.
Step 8
Add the fried eggplant, sliced onion, and chopped peppers to the simmering sauce. Toss everything quickly to ensure the eggplant and vegetables are evenly coated. Stir rapidly to coat, as overcooking can make the eggplant mushy.
Step 9
Once the ingredients are well combined and coated with the sauce, turn off the heat and sprinkle with sesame seeds for garnish. Serve immediately while warm to enjoy the wonderfully crispy outside and tender inside texture. This dish is perfect as a side dish for rice or as a snack for kids!
