Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants into 1/2-inch thick rounds.

2. 2

   In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 cup cold water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until a smooth batter forms.

3. 3

   Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C).

4. 4

   Dip each eggplant slice into the prepared batter, ensuring it is fully coated, then carefully place it into the hot oil.

5. 5

   Fry the eggplant in batches for 3-4 minutes per side, or until golden brown and crispy, then remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

6. 6

   In a small bowl, combine 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon gochugaru, 1 tablespoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon sugar, 1 teaspoon toasted sesame seeds, and 1 chopped green onion to make the spicy soy dressing.

7. 7

   Arrange the crispy fried eggplant on a serving platter and drizzle generously with the spicy soy dressing.