Seungwoo Dad's Yangnyeom Chicken-flavored Kkanpung Gaji Twigim
Eggplant fritters cooked perfectly crispy outside and juicy inside without failure, using a unique technique of frying from cold oil over high heat, then tossed in a spicy, sour, and sweet kkanpung sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- If eggplant is cut too large, the pieces will become bulky after cooking and be inconvenient to eat in one bite, so it's best to cut them slightly smaller than desired.
- The 'cold oil frying method,' which starts heating from cold oil, safely evaporates moisture, preventing oil splattering and resulting in clean-tasting fritters.
- If too much potato starch is used in the sauce, it will solidify like tteok, so it's crucial to stick to the teaspoon measurement.
- Crushed red pepper, which provides a spicy kick, is useful as it can be stored for a long time; if unavailable, it can be replaced with minced cheongyang chili or red chili.
Recommended for
- Children or adults who dislike eggplant due to its unique soft texture.
- Those who hesitated to make fried dishes at home due to concerns about oil splattering everywhere.
- Those looking for crispy, spicy, sour, and sweet snacks that pair well with beer or gaoliang liquor.
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