Kim Dae-seok's Chewy Eggplant Fritters

• eggplant 2 pieces
• potato starch 1 cup
• green chili pepper 1/2 piece
• minced garlic 1 portion
• mirin 2 tablespoons
• soy sauce 2 tablespoons plus 1/2
• ketchup 2 tablespoons
• sugar (raw sugar) 1 tablespoon
• vinegar 2 tablespoons
• corn syrup 2 tablespoons
• vegetable oil 2 cups (for frying)
• starch slurry (water 1/3 cup + potato starch 1/2 tablespoon)

Recipe 🍳

Cooking tips 💡

• Avoid salting the eggplant, as it draws out moisture and causes the coating to become sticky and lose crispness.
• Using a wet batter often causes the skin and coating to separate during frying, but misting with water and layering starch ensures a strong bond that won’t peel off.
• Sprinkling a little extra starch on top before frying creates a delicate, snowflake-like pattern on the surface, enhancing both visual appeal and texture.

Recommended for 🙋

• ⭐Those who want to enjoy a crispy and chewy Chinese-style eggplant dish at home.
• ⭐People who have repeatedly failed with eggplant fritters due to the coating peeling off or becoming soggy.
• ⭐Parents looking for a great snack for kids or an impressive appetizer for guests.