Kim Dae-seok's Flourless Eggplant Jeon

• 2 eggplants
• 60g minced pork
• 1/4 onion
• 20cm green onion
• 1/2 red chili pepper
• 1 cheongyang chili pepper
• 1 tbsp minced garlic
• 1 egg
• 1 tbsp potato starch
• 1 tbsp mirin
• 0.5 tbsp soup soy sauce
• Salt, 4 pinches (divided)
• 1/4 tbsp sugar
• 0.5 tbsp oyster sauce
• 0.5 tbsp sesame oil
• Two pinches black pepper
• Cooking oil as needed

Recipe 🍳

Cooking tips 💡

• When hollowing out the eggplant, use a regular water bottle cap; if the inner flesh is stubborn, poke with a chopstick to remove easily.
• Since the scooped eggplant flesh is very moist, only use half of it in the filling to avoid making the mixture too wet.
• Do not overstuff the filling; keep it slightly lower than the thickness of the eggplant ring so it doesn't spill out when flipping.
• Instead of flour, a minimal amount of egg and potato starch helps bind the filling together, making this a healthy recipe.

Recommended for 🙋

• ⭐Those who want to reduce flour intake and enjoy a healthy gluten-free jeon dish.
• ⭐Those who dislike the mushy texture of eggplant and prefer a crispy outside, moist inside.
• ⭐Those looking for a clean and savory snack to pair with makgeolli on a rainy day or for a light evening meal.