Ttukdak Hyung's Gaji Twigim

Name: Ttukdak Hyung's Gaji Twigim
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1~2 eggplants; salt to taste; pepper to taste; flour as needed; 1~2 eggs; breadcrumbs as needed

Eggplant lightly seasoned with salt and pepper, coated in a crispy batter to maximize the contrast of crunchy exterior and tender interior - a perfect beer snack.

🙋 Recommended for

⭐ Those who dislike the texture of eggplant but want to try it in a crispy, savory form
⭐ Those looking for an easy, budget-friendly crispy fried snack to pair with beer or highball drinks

15 min Difficulty Easy drinking snack

Main ingredients 🥩

eggplantfloureggsbreadcrumbs

Tags 🏷️

Crispy outside, tender inside Fried dish Late-night snack

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

1~2 eggplants
salt to taste
pepper to taste
flour as needed
1~2 eggs
breadcrumbs as needed

Recipe 🍳

Cut the eggplant into bite-sized pieces and lightly sprinkle with salt and pepper to season.
Evenly coat the seasoned eggplant with flour, ensuring no moisture shows through.
Dip the floured eggplant into well-beaten eggs to coat the surface.
Cover the egg-coated eggplant with breadcrumbs, pressing firmly so the batter adheres well.
Deep-fry the eggplant in preheated oil until the coating is golden brown and crispy, then drain the oil.

Cut the eggplant and lightly season with salt and pepper.
Coat in flour, egg wash, and breadcrumbs in that order.
Deep-fry in preheated oil until golden and crispy.

Cooking tips 💡

Frying eggplant eliminates its characteristic mushy texture and locks in the juices, maximizing the savory flavor.
Serving it with spicy Chinese-style japchae helps cut the greasiness, making it a fantastic drinking snack combination.

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