Serves: 2 to 4 Today let\u2019s make a delicious Korean eggplant side dish that you can prepare in less than 10 minutes. It\u2019s so simple, you might be surprised by how easy it is!<\/p>\n I made this recipe with European eggplants from my local grocery store, but it also works beautifully with the long, slender Korean eggplants. In fact, you can use almost any variety of eggplant.<\/p>\n If you\u2019ve seen the gaji-gui recipe in my cookbook, you may remember that traditional Korean gaji-gui is usually salted first to draw out the moisture. The eggplant is then gently squeezed, seasoned, and grilled or pan-fried.<\/p>\n I wanted to make it simpler, so I came up with this method. Just slice the eggplant, coat it with flour, and cook it directly with the seasoning sauce. No salting or squeezing is needed.<\/p>\n One thing I really like about this method is that the eggplant keeps all of its natural moisture, so it turns out tender and juicy.<\/p>\n The key tips are coating the eggplant with flour before cooking and adding the seasoning sauce directly to the pan. The flour helps The result is sweet, juicy, and wonderfully smoky, almost like grilled marinated meat.<\/p>\n
Cooking time: 10 minutes<\/strong><\/p>\n
the seasoning stick to the eggplant and gives it a light, crispy coating while keeping the inside soft and juicy.<\/p>\n![\"\"](\"https:\/\/www.maangchi.com\/wp-content\/uploads\/2026\/07\/eggplants-620x444.jpg\")
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