Yoon Yi-ryeon's Eggplant Jeon

• 2 small eggplants
• a little seasoned salt
• 150ml frying mix
• 120ml water
• 2 tbsp Jin-ganjang
• 2 tbsp water
• 1 tbsp plum extract
• 0.5 tbsp vinegar
• 0.3 tbsp starch syrup (optional)
• a little garlic chives (garnish)
• a little gochugaru (garnish)
• a little chili pepper (garnish)
• an appropriate amount of cooking oil

Recipe 🍳

Cooking tips 💡

• Eggplant has high moisture content and will become soggy if cooked in advance, so it's best enjoyed immediately after cooking.
• The key is to use as little batter as possible.
• Use a generous amount of oil for the first batch so the eggplant absorbs it evenly and fries up crispy and nutty.
• Adding garlic chives, gochugaru, and chili pepper as garnish to the dipping sauce enhances the flavor.

Recommended for 🙋

• ⭐Those who want to quickly and easily make a jeon when they don't have a suitable side dish.
• ⭐Those who prefer a crispy outside and moist inside texture in vegetable jeon.
• ⭐Those who want to enjoy a unique eggplant dish with a super simple dipping sauce.