Main ingredients 🥩
eggplantpanko tofusausagepork lardbuttercornstarchchili oilgreen oniongarlicsoy saucedoubanjiangoyster saucechicken stock
Lee Yeon-bok's Eo-hyang Gaji
A satisfying, no-meat version of Eo-hyang Gaji using tofu and sausage, enhanced with a spicy-sour sauce. This is Lee Yeon-bok's signature take on the dish.
🙋 Recommended for
- ⭐ Parents who want to get their kids to enjoy eggplant despite disliking it
- ⭐ Home cooks looking to try an elegant Chinese-style main course
Ingredients needed 🛒2 servings
- eggplant 2 pieces
- panko tofu 1/2 block
- sausage 2~3 pieces
- pork lard (or butter) 1 tablespoon
- cornstarch as needed
- water as needed
- chili oil 3 tablespoons
- minced green onion 1 bunch
- garlic 2 cloves
- soy sauce 1 tablespoon
- doubanjiang 0.5 tablespoon
- oyster sauce 1 tablespoon
- chicken stock 0.5 tablespoon
- sugar 3 tablespoons
Recipe 🍳
- Slice eggplants lengthwise and make diagonal slits in the center to form a sandwich-like shape. Lightly dust with cornstarch to help absorb moisture.
- Squeeze out excess water from panko tofu and mash it. Finely chop the sausage and mix with the tofu. Add pork lard or butter and cornstarch, then knead until well combined to create the filling.
- Pack the tofu and sausage mixture firmly into the slits of the prepared eggplants.
- Mix cornstarch with water to make a thick, egg-free batter. Coat the stuffed eggplants evenly and deep-fry in heated oil until golden and crispy.
- Heat chili oil in a pan and sauté minced green onion and garlic until fragrant. Add soy sauce, doubanjiang, oyster sauce, chicken stock, sugar, and 1 cup of water to make the Eo-hyang sauce.
- Once the sauce comes to a boil, adjust thickness with a cornstarch slurry, then pour over the fried eggplants to finish.
- Slice eggplants, make slits, and dust with cornstarch.
- Mix mashed tofu and chopped sausage to fill the eggplants.
- Coat with cornstarch batter and deep-fry until crisp.
- Sauté green onion and garlic in chili oil, then add seasonings and water to make the sauce.
- Adjust sauce consistency and pour over the fried eggplants to serve.
Cooking tips 💡
- Use firm panko tofu instead of soft or soup-type tofu to prevent the filling from falling out.
- Since the batter contains no egg, the pieces tend to stick together—fry them in small batches with space between each piece for maximum crispiness.
- Chili oil burns easily over high heat, so adjust the flame and cook slowly to bring out its aroma without scorching.
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