Crispy Eggplant Sweet and Sour Stir-fry (Gang Jeon)
Make Crispy and Delicious Eggplant Tangsuyuk for a Hot Summer Day
While traditional Tangsuyuk uses pork, this recipe offers a delightful alternative using healthy, seasonal eggplant! Dipped in a sweet and tangy sauce, it’s a perfect pairing and a fantastic way to enjoy the season’s bounty. Enjoy this delicious twist on a classic dish that’s both healthy and incredibly tasty!
Eggplant Tangsuyuk Ingredients- 3 medium eggplants
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/3 onion
- 1/3 cucumber
- 1/5 carrot
- 1/4 cup all-purpose flour (for coating eggplant)
- 1/4 cup cornstarch (for coating eggplant)
- Pinch of salt
- Pinch of black pepper
- 4 Tbsp cornstarch (for sauce thickening)
- 10 Tbsp water (for sauce thickening)
Frying Batter Ingredients- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup water
Sweet and Sour Sauce Ingredients- 6 Tbsp soy sauce
- 2 cups water
- 5 Tbsp oligodang (or corn syrup)
- 5 Tbsp vinegar
- 3 Tbsp sugar
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup water
Sweet and Sour Sauce Ingredients- 6 Tbsp soy sauce
- 2 cups water
- 5 Tbsp oligodang (or corn syrup)
- 5 Tbsp vinegar
- 3 Tbsp sugar
Cooking Instructions
Step 1
First, prepare the vegetables for the sweet and sour sauce. Slice the onion, red bell pepper, yellow bell pepper, cucumber, and carrot into bite-sized pieces, about 1.5 cm in size. Cutting them slightly thicker prevents them from becoming too soft during cooking.
Step 2
In a saucepan, combine the sauce ingredients: 6 Tbsp soy sauce, 2 cups water, 5 Tbsp oligodang, 5 Tbsp vinegar, and 3 Tbsp sugar. Stir well to mix.
Step 3
Bring the sauce to a simmer over medium heat. Once it starts bubbling, add the prepared vegetables (onion, bell peppers, cucumber, carrot). Cook for about 3-5 minutes until the vegetables are tender.
Step 4
When the vegetables are tender, prepare the thickening agent. In a small bowl, whisk together 4 Tbsp cornstarch with 10 Tbsp water until smooth. Gradually pour this cornstarch slurry into the simmering sauce while stirring, until it reaches your desired consistency. Remove from heat once thickened. Be careful not to make it too thick; you can adjust with a little more water if needed.
Step 5
Now, prepare the eggplant for frying. Wash the eggplants thoroughly and cut them into large, bite-sized pieces, about 2 to 2.5 cm thick. Avoid cutting them too thinly, as they might break apart during frying.
Step 6
Place the cut eggplant pieces into a plastic bag. Add 1/4 cup all-purpose flour, 1/4 cup cornstarch, a pinch of salt, and a pinch of pepper. Seal the bag and shake well to ensure each eggplant piece is lightly and evenly coated with the flour mixture. This helps absorb moisture and allows the batter to adhere better.
Step 7
Prepare the frying batter. In a mixing bowl, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, and 1/2 cup water. Whisk until you have a smooth, lump-free batter. The consistency should be thick enough to coat the eggplant lightly, but not too thick.
Step 8
Once the batter has the right consistency, add the flour-coated eggplant pieces to the batter. Gently toss them to ensure each piece is evenly coated with the batter. A thin layer of batter is key for achieving a crispy exterior and tender interior.
Step 9
Heat a generous amount of oil in a pan over medium heat to about 170°C (340°F). To test the oil temperature, drop a small amount of batter into the oil; it should sizzle and float to the surface immediately. Carefully add the battered eggplant pieces to the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy eggplant.
Step 10
Fry the eggplant until golden brown and crispy. Remove the fried eggplant from the oil and place it on a wire rack or paper towels to drain excess oil. For an extra crispy texture, you can re-fry the eggplant for about 1 minute in oil heated to a slightly higher temperature (around 180°C or 355°F).
Step 11
Arrange the crispy fried eggplant on a serving plate. Serve with the warm, sweet and sour sauce prepared earlier. You can either pour the sauce over the eggplant or serve it on the side for dipping. Enjoy your healthy and delicious homemade eggplant Tangsuyuk!
