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.