Crispy Korean Fried Eggplant (Kaji Bokkeum): Easy Recipe

Kaji Bokkeum, or Korean fried eggplant, is a simple yet incredibly flavorful side dish that's a staple in many Korean homes. Its crispy exterior and tender interior provide a delightful textural contrast, while the savory-sweet sauce adds a depth of flavor that's both addictive and satisfying. This dish is remarkably versatile; it pairs perfectly with grilled meats, rice, or even as a stand-alone vegetarian option. The vibrant purple eggplant transforms into a glistening, irresistible treat, showcasing the magic of Korean culinary simplicity.

Forget complicated techniques and long ingredient lists – this recipe makes achieving restaurant-quality Kaji Bokkeum surprisingly easy. With readily available ingredients and straightforward steps, you'll be enjoying this delicious side dish in no time. Ready to dive into the step-by-step process of making perfectly crispy and flavorful Kaji Bokkeum? Let's get started!

Tools Needed

  • Bowl
  • Pan
  • Knife

Ingredients

  • Eggplant
  • Green onions
  • Black peppers
  • Red pepper flakes
  • Fresh red pepper
  • Garlic
  • Soy sauce
  • Sugar
  • Sesame oil
  • Potato starch
  • Water
  • Cooking oil

Step-by-Step Instructions

Step 1. Prepare Ingredients and Sauce

  • Combine garlic, soy sauce, sugar, sesame oil, red pepper flakes, sliced green onions, and sliced black peppers in a bowl. Stir well and let it sit.
  • Slice the eggplant thinly. Aim for about half a centimeter thickness.
  • Mix water and potato starch to create a batter.
Prepare the sauce: Combine garlic, soy sauce, sugar, sesame oil, red pepper flakes, sliced green onions, and sliced black peppers in a bowl. Stir well and let it sit.Slice the eggplant thinly. Aim for about half a centimeter thickness.Mix water and potato starch to create a batter.
Prepare Ingredients and Sauce

Step 2. Fry the Eggplant

  • Heat a generous amount of oil in a pan over medium heat.
  • Dip each eggplant slice in the starch batter and fry until golden brown and crispy on both sides.
Heat a generous amount of oil in a pan over medium heat.Dip each eggplant slice in the starch batter and fry until golden brown and crispy on both sides.
Fry the Eggplant

Step 3. Combine and Serve

  • Once the eggplant is cooked, add it to the sauce and gently toss to coat.
Once the eggplant is cooked, add it to the sauce and gently toss to coat.
Combine and Serve

Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe

Tips

  • Use fresh red pepper for added spice and flavor.
  • Don't slice the eggplant too thinly, otherwise it will become soggy.
  • Medium heat is crucial to ensure crispy exterior and tender interior.
  • The sauce will make the eggplant slightly softer; if you prefer crispier eggplant, serve it without the sauce.

Nutrition

  • Calories: approximately 200-250
  • Fat: 10-15g
  • Carbs: 20-25g
  • Protein: 2-3g

FAQs

1. Can I use different types of eggplant for Kaji Bokkeum?

Yes, but globe eggplants work best for their size and texture. Japanese eggplants will be softer.

2. How do I prevent the eggplant from becoming too oily?

Pat the eggplant slices very dry with paper towels before frying. Don't overcrowd the pan.

3. What can I do if my eggplant isn't crispy enough?

Increase the cooking time slightly and ensure the eggplant is completely dry before frying. You can also try using a higher cooking temperature (but be careful not to burn it!).


This easy Kaji Bokkeum recipe is a fantastic way to enjoy the deliciousness of eggplant. From its crispy texture to its savory-sweet flavor, this dish is sure to become a new favorite side in your kitchen. Now go forth and create your own perfectly crispy Korean fried eggplant!