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Pan-Fried Eggplant (Gaji‑gui)

Recipe by Maangchi on YouTubeAdded 9 November 2026.

10 minutes to prep, 10 to cook. Pan‑fried eggplant seasoned with a spicy‑sweet Korean sauce makes a smoky, flavorful side. The quick‑cook method keeps the eggplant tender inside while the coating adds a pleasant crisp, and the sauce delivers a bright, savory kick perfect for vegetarian meals.

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Method

  1. Slice the eggplant lengthwise into pieces about 1/4 in thick and remove the stems.

  2. Lightly dust each slice with all‑purpose flour on both sides, shaking off any excess.

  3. Heat a large skillet over medium heat and add the olive oil, allowing it to warm for about 30 seconds.

  4. Place the coated eggplant slices in the pan; fry the first side until lightly browned, about 2–3 minutes, then flip and fry the other side until golden‑brown and slightly crisp, adding a little more oil if the pan looks dry.

  5. While the eggplant cooks, combine soy sauce, gochugaru, minced garlic, chopped green onions, and sesame oil in a small bowl, stirring until smooth.

  6. When the eggplant is done, drizzle the seasoning sauce over the slices and toss gently to coat each piece evenly.

  7. Transfer the seasoned eggplant to a serving plate and serve immediately as a savory, smoky‑flavored side dish.

Tips while you cook

Dust both sides
Lightly coat each slice with flour on both sides and shake off excess before frying.
Pre‑heat oil briefly
Warm the olive oil for about 30 seconds before adding the eggplant.
Flip at the right time
Flip the eggplant after 2–3 minutes when the first side is lightly browned.
Sauce immediately after cooking
Toss the hot eggplant with the seasoning sauce right after it’s done.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Maangchi’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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