Crispy and Savory Gaji Twigim (Deep Fried Eggplant)
A crispy-outside, tender-inside delicacy of deep-fried eggplant coated in breadcrumbs.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This snack features thickly sliced eggplant coated in beaten egg and breadcrumbs, then pan-fried until crisp. The exterior turns delightfully crunchy while the inside stays soft and moist. Serve it with vinegar soy sauce or ketchup mixed with Tabasco according to your taste.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Eggplant2
- Egg2
- Breadcrumbs1 cup
- Salta little
- Ketchup
- Vinegar soy sauce
Steps
Prepare the ingredients
Prepare 2 eggplants, 2 eggs, and breadcrumbs.
Slice the eggplant
Slice the eggplant diagonally so it is not too thin, at least 0.5 cm thick.
Prepare the egg wash
Season the eggs with 1/4 tsp of salt and beat them well.
Coat the eggplant
Coat the eggplant evenly in the beaten egg, coat generously with breadcrumbs, and gently shake off any excess.
Fry the eggplant
Once the pan is heated, add cooking oil more generously than you would for pan-frying, lower the heat to medium, and place the eggplant in the pan.
The oil needs to sizzle when the ingredients go in to ensure they fry up crispy, so make sure the temperature is sufficiently high.
Adjust the heat as you watch how they fry, and fry them until crispy and golden brown on both sides.
As soon as they are fried, place them on a wire rack to drain the oil and cool slightly, which makes them even crispier.
Finish
They turned out so crispy that I slightly scraped the roof of my mouth while eating one.
I served them with ketchup mixed with a little spicy Tabasco, and it pairs wonderfully.
They are also great enjoyed with sweet and tangy vinegar soy sauce.
Ppunwife's tips
- The oil needs to sizzle when the ingredients go in to ensure they fry up crispy, so make sure the temperature is sufficiently high.
- As soon as they are fried, place them on a wire rack to drain the oil and cool slightly, which makes them even crispier.
FAQ
How thick should I slice the eggplant?
It is best to slice it diagonally so it is not too thin, at least 0.5 cm thick.
How should I cool them after frying to keep them crispy?
Placing them on a wire rack immediately after removing them from the oil to drain and cool slightly will help them stay even crispier.
What kind of dipping sauce goes well with this?
Sweet and tangy vinegar soy sauce or ketchup mixed with a splash of Tabasco pairs wonderfully.
Can I use only frying mix instead of breadcrumbs? AI-generated
You can certainly coat them in a frying mix (twigim-garu) batter and fry them, but using coarse breadcrumbs brings out that distinct, extra-crispy texture much better.
