Gajijeon – Pan-Fried Egg Plant

Eggplant slices coated with flour, dipped in egg, and pan-fried. This dish is made with the long slender Japanese or Korean variety of eggplant.


2 each Japanese Eggplant

1/3 cup flour

3 tablespoons rice flour

1 tablespoon kkaesoogeum (sesame salt)

2 each eggs

2 each small green onions

1 teaspoon cooking oil

Dipping Sauce:

3 teaspoons soy sauce

1/2 teaspoon sesame oil

1 each clove garlic

1 teaspoon rice vinegar

1/2 teaspoon ground dried red chili pepper

1/4 teaspoon sesame seeds


Rinse the egg plant in cold water, then peel if desired (Most Korean servings are unpeeled).

Slice egg plant crosswise on a diagonal (to form ovals rather than circles) about 1/4 inch thick.

Mix flours and sesame salt together in a medium bowl.

Trim the root end and leaf top of the green onion, then wash in cold water.

Fine chop the green onion.

Add eggs and chopped green onion to a separate bowl and beat until well mixed.

Dipping Sauce:

Trim the solid portion from the top of the clove, then fine chop (mince) or crush it.

Mix all sauce ingredients together in a small bowl and let stand at least fifteen minutes to allow flavors to develop.


Heat cooking oil in a fry pan over medium heat.

Dredge egg plant slices through the flour mix, dip in egg, and place in a single layer into the pan, leaving enough room to be able to turn them.

Cook the first side about 2 1/2 minutes(until golden brown), turn and repeat.

Repeat until all slices are cooked.

Serve with dipping sauce as part of a banchan array, as an appetizer, or as a snack.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: About 3 ounces.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 92.68

Calories From Fat (35%) 32.36

Calories From Protein (15%) 13.94

Calories From Carbohydrates (50%) 46.38

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 3.7g 6%

Saturated Fat 0.78g 4%

Monounsaturated Fat 1.26g

Polyunsaturated Fat 1.27g

Trans Fatty Acids 0g

Cholesterol 60.29mg 20%

Sodium 182.08mg 8%

Potassium 160.39mg 5%

Total Carbohydrates 11.72g 4%

Fiber 2.24g 9%

Sugar 1.31g

Sugar Alcohols 0g

Net Carbohydrates 9.48g

Protein 3.77g 8%

Vitamin A 184.44IU 4%

Vitamin C 2.58mg 4%

Calcium 39.74mg 4%

Iron 1.1mg 6%

Vitamin E 0.36mg 4%

Vitamin D 4.86IU 1%

Thiamin 0.1mg 7%

Riboflavin 0.12mg 7%

Niacin 0.94mg 5%

Vitamin B6 0.11mg 6%

Folate 31.66mcg 8%

Vitamin B12 0.18mcg 3%

Pantothenic Acid 0.41mg 4%

Vitamin K 10.15mcg 13%

Phosphorus 68.88mg 7%

Magnesium 21.23mg 5%

Zinc 0.5mg 3%

Copper 0.13mg 7%

Manganese 0.29mg 15%

Selenium 7.54mcg 11%

Alcohol 0g

Caffeine 0mg

Water 59.65g 0%

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