Kkanpung Eggplant (Spicy-Sweet Fried Eggplant) recipe - ingredients, nutrition and when to eat it
Kkanpung eggplant is made by crisping eggplant and tossing it in a tangy, sweet sauce with garlic and chili peppers.
Kkanpung eggplant is made by crisping eggplant and tossing it in a tangy, sweet sauce with garlic and chili peppers. It is crisp on the outside and tender inside, making a satisfying lunch or dinner with rice.
Chinese · 30 minutes to cook
Nutrition (per 387g serving): 436 kcal · protein 5.3g · carbohydrate 43.8g · fat 27.2g · sodium 1479.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant can become soggy if it sits too long after being coated with starch, so cook it right away.
Tips: Don’t simmer the eggplant for long after adding it to the sauce, so it keeps its crisp exterior.
Tips: Remove some of the seeds from the dried chilies to soften the heat.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cornstarch — 2 Tbsp
- Cooking oil — 2 Tbsp
- Garlic — 3 pc
- Dried chili pepper — 1 pc
- Green onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 Tbsp
- Water — 2 Tbsp