Pan-Fried egg plant Version 2

(가지전 Gajijeon)
A simple and tasty prep for the long, slender Korean or Japanese variety of eggplant.

Servings: 8

Ingredients

2

each

large egg plants

4

ounces

lean beef

1

teaspoon

cooking oil

Beef Seasoning

1/2

tablespoon

soy sauce

1/2

tablespoon

mul yeot(Korean malt syrup) (substitute honey, sugar, or brown sugar)

1

each

small green or spring onion

2

each

cloves garlic

1/4

teaspoon

black pepper

2

teaspoons

sesame paste*

*Sesame Paste

1

tablespoon

toasted sesame seed

1

teaspoon

sesame oil

Flour Mix

1/3

cup

flour,

3

tablespoons

rice flour

1

tablespoon

kkaesoogeum (sesame salt)

Egg Dip:

2

each

eggs

2

each

small green onions

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

Procedure

Preparation

Beef:

Place beef into freezer just long enough to firm. (about 1 hour)

*Sesame Paste:

Place sesame seeds in a small, dry fry pan over medium heat.

Stir or shake continuously until seeds are golden brown.

Remove from heat and let cool.

Crush sesame seeds to a pulp and mix with sesame oil.

Mince the green onion and garlic.

Mix beef seasonings in a medium bowl and let sit for 15 minutes to let flavors develop.

Thin slice, then mince the beef.

Place beef into seasoning bowl and mix well, then let stand twenty minutes.

egg plant:

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

Slice egg plant in half lengthwise.

Use a narrow spoon to remove the seed and pulp from the center of each half, leaving a shallow trough.

Cut each half crosswise into sections roughly 1 1/2 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 garlic 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.

Cook

1st – Steam:

Bring water in a steamer to a boil.

Very lightly dust the trough in each egg plant section with flour.

Place a small amount of the seasoned beef into the trough of each egg plant section.

Place meat side up into a steamer tray.

Steam for about eight minutes, remove from heat, and let cool.

2nd – Fry:

Heat cooking oil in a fry pan over medium heat.

Dredge the steamed and filled egg plant sections through the flour mix, dip in the egg, and place in a single layer (Meat side down)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 sections 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: 1/8 of a recipe (4.6 ounces).

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

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

129.65

Calories From Fat (40%)

51.41

Calories From Protein (21%)

27.87

Calories From Carbohydrates (39%)

50.37

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 5.93g

9%

Saturated Fat 1.39g

7%

Monounsaturated Fat 2.14g

Polyunsaturated Fat 1.81g

Trans Fatty Acids 0g

Cholesterol 58.56mg

20%

Sodium 231.6mg

10%

Potassium 328.23mg

9%

Total Carbohydrates 12.85g

4%

Fiber 1.77g

7%

Sugar 2.69g

Sugar Alcohols 0g

Net Carbohydrates 11.08g

Protein 7.36g

15%

Vitamin A 242.56IU

5%

Vitamin C 14.59mg

24%

Calcium 67.23mg

7%

Iron 1.72mg

10%

Vitamin E 0.35mg

4%

Vitamin D 4.25IU

1%

Thiamin 0.14mg

9%

Riboflavin 0.23mg

14%

Niacin 2.16mg

11%

Vitamin B6 0.35mg

18%

Folate 44.8mcg

11%

Vitamin B12 0.33mcg

6%

Pantothenic Acid 0.47mg

5%

Vitamin K 8.88mcg

11%

Phosphorus 125.45mg

13%

Magnesium 37.66mg

9%

Zinc 1.29mg

9%

Copper 0.18mg

9%

Manganese 0.36mg

18%

Selenium 10.33mcg

15%

Alcohol 0g

Caffeine 0mg

Water 101.77g

0%

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