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
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.
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.