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Recipe: Lee Jeong-woong’s eggplant meat pancakes

Published: 01 Nov. 2024, 07:00

WOO JI-WON
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Eggplants are versatile and can be used in many styles of cooking. [LEE JEONG-WOONG]

Chef Lee Jeong-woong was among those who disliked eggplants as a child but has since grown to appreciate their unique qualities, seeing them as an ideal ingredient for various cooking styles.

“Even as someone who usually eats anything, I didn’t like eggplants when I was young. I hated the mushy texture when they were cooked, and I know many people can relate for similar reasons,” he said.

"But now, I’ve really come to love their charms. Eggplants work beautifully in so many dishes — from salads to pancakes, stir-fries to deep-fried dishes. They even pair well with makgeolli, Korean rice wine, especially on rainy days."

Eggplant meat pancakes [LEE JEONG-WOONG]

Lee Jeong-woong’s eggplant meat pancakes

Ingredients for Lee Jeong-woong’s eggplant meat pancakes. [LEE JEONG-WOONG]

Ingredients (for 2 people):

1 eggplant — 100 grams of ground beef — 1 tablespoon of chopped green onion — 1/2 tablespoon of minced garlic — 1 tablespoon of soy sauce — 1 tablespoon of plum juice — 1 tablespoon of sesame oil — 4 tablespoons of pan frying power — 1 egg — a drizzle of cooking oil.

Instructions

1. Slice the eggplant into even pieces.
2. Season the beef with chopped green onion, minced garlic, soy sauce, plum juice and sesame oil.
3. Dust each eggplant slice with pan frying powder. Place a thin layer of meat between two slices.
4. Coat the eggplant “sandwiches” in egg mixture and cook in a pan over medium-low heat.
5. Serve with soy sauce based on preference.

Pro tips from chef Lee Jeong-woong

"Choose eggplants with a rich, glossy purple color — they’re better for health. The pigment anthocyanin, which gives eggplants their color, contains Vitamin A, known for its benefits for eye health and anticancer properties. According to Donguibogam — an ancient Korean medical text — ash from burned eggplant stems can also help heal cracked lips.

“Eggplants are low in calories, with just 16 kcal per 100 grams, and their 94 percent moisture content makes them ideal for a healthy diet. Stored properly, they can last up to 10 days in the refrigerator.

“Their smooth skin and sponge-like interior make them perfect for absorbing oils and sauces. I recommend stir-frying them with pork or mixing them into rice. For those who don’t prefer their softer texture, turning them into pancakes is a great option. While grilled eggplants alone taste great, adding seasoned ground beef between slices creates a more satisfying texture and flavor.

Beef is placed between eggplant slices. [LEE JEONG-WOONG]

“Avoid salting eggplants when seasoning, as it draws out moisture and makes them wrinkly. If you’re unsure if the beef is fully cooked, place it only on one side of the eggplant slices."

BY LEE JEONG-WOONG, WOO JI-WON [[email protected]]