Ryu Soo-young’s Fish-Flavored Fried Eggplant – Easy & Flavorful Recipe

Table of Contents

- Introduction to “Fish-Flavored Fried Eggplant”

- Recipe - Ryu Soo-young’s “Fish-Flavored Fried Eggplant” (어향가지튀김)

• Cooking Video

• Main Ingredients

• Seasoning

• Step-by-Step Cooking Instructions

- Taste and Nutritional Components of “Fish-Flavored Fried Eggplant” (어향가지튀김)

- The Origins of “Fish-Flavored Fried Eggplant”

- Final Thought

[Appendix] Translated Video Script

Fish-Flavored Fried Eggplant [Photo Credit] Cloudpic

 

Introduction to “Fish-Flavored Fried Eggplant”

Korean cuisine is full of surprises, offering dishes that are both comforting and packed with bold flavors. One such dish, “어향가지튀김” (Eohyang Gaji Twigim, Fish-Flavored Fried Eggplant), is a deep-fried eggplant dish coated in a crispy batter and smothered in a perfectly balanced sweet, sour, and spicy Eohyang sauce. This recipe, introduced by Ryu Soo-young on the popular Korean cooking show Fun-Staurant, has captured the hearts of home cooks and food lovers alike. If you’re an eggplant fan, or even if you’re not, this dish is a must-try!

 

Recipe - Ryu Soo-young’s “Fish-Flavored Fried Eggplant” (어향가지튀김)

📺 Video - Ryu Soo-young’s “Fish-Flavored Fried Eggplant”, New Release, Pyeon Restaurant

A. Fried Eggplant

[Source] YouTube, KBS Entertain

 

B. Fish-Flavored Source

[Source] YouTube, KBS Entertain

 

🛒 Main Ingredients:

- 2 eggplants

- 3–4 tbsp potato starch

- 1 small piece of ginger

- 7 garlic cloves (It's best to add a lot of garlic according to your preference.)

- 1/3 stalk of green onion

- 4 Cheongyang chili peppers

- Cooking oil

- Starch water

 

⚖️ Seasoning:

- 2 tbsp sugar (1 tbsp for eggplant, 1 tbsp for sauce)

- 0.5 tbsp salt (for eggplant) + two pinches (for sauce)

- 6 tbsp corn syrup

- 2 tbsp brewed soy sauce

- 1 tbsp vinegar

- 2 tbsp ketchup

 

📖 Step-by-Step Cooking Instructions

Preparing the Ingredients

A. Eggplant Tempura:

- Wash the eggplants thoroughly and remove the stems.

- Cut them into semi-circular shapes with a zigzag pattern (refer to visual guide if available).

- Sprinkle 1 tbsp sugar and 0.5 tbsp salt over the sliced eggplants, mix lightly, and let them sit until they release moisture.

- Once moisture has surfaced, coat the eggplants with 3–4 tbsp of potato starch, ensuring the coating is uneven to create a crispier texture.

 

B. Fish-Flavored Source (Sichuan-Style Sweet & Spicy Sauce):

- Finely chop the green onion and mince the garlic.

- Slice the chili peppers into 1cm pieces.

- Cut the ginger into thin slices.

 

Cooking Instructions

A. Eggplant Tempura:

① To check if the oil is at the right temperature, dip a wooden chopstick into it—if bubbles rise quickly, the oil is ready.

② Deep-fry the starch-coated eggplants in 180°C (356°F) oil over medium heat for 4 minutes.

③ Prepare starch water by mixing 90ml with 1 tbsp potato starch in a 1:3 ratio.

④ Drizzle 3 tbsp of starch water over the fried eggplants and fry for one more minute to finish.

 

B. Making the Fish-Flavored Source:

① Add about four circles of cooking oil to a pan and fry the sliced ginger to infuse the oil with its aroma.

② Once the ginger turns golden brown, please remove it from the oil and add the minced garlic, sautéing until fragrant.

③ Add the chopped green onion and chili peppers when the garlic releases its aroma and continue stir-frying.

④ When the green onions soften, and the chili aroma intensifies, add:

- 1 tbsp sugar

- 6 tbsp corn syrup

- 2 tbsp soy sauce

- 1 tbsp vinegar

- 2 tbsp ketchup

- two pinches of salt

⑤ Mix well, add 2 tbsp of starch water (1:3 starch-to-water ratio), and simmer until the sauce turns translucent. Gradually add more starch water until the sauce reaches the desired thickness.

 

C. Final Assembly:

- Place the crispy fried eggplants on a serving plate and drizzle the Yu Xiang sauce.

 

🍽️ Enjoying the Dish

This dish perfectly balances crispiness and creaminess—the crunchy eggplant exterior pairs beautifully with the sweet, tangy, spicy Yu Xiang sauce.

 

📌 Cooking Tips

- When frying, maintaining the oil temperature at 180°C (356°F) ensures a crispy texture without burning the eggplant.

- Add ginger, garlic, green onion, and chili in stages rather than all at once when making the Yu Xiang sauce. This prevents excess moisture from being released into the oil, preserving the sauce’s deep flavor.

- When making a sauce, sugar, which has a larger molecular structure, is added before salt.

 

🐾 You can purchase all the ingredients and seasonings at a Korean market.

 

- If you need to, please read and refer to the following post introducing Korean ingredients and seasonings.

 

🔖 TheUltimate Guide to Korean Seasonings and Sauces for Home Cooks

Taste and Nutritional Components of “Fish-Flavored Fried Eggplant”

While this dish is indulgent and crispy, it’s also packed with ingredients that add great flavor and nutrition. Let’s break it down:

 

🛒 Main Ingredients:

- Eggplant (Gaji, 가지): A great source of fiber and antioxidants while remaining low in calories. It soaks up flavors beautifully, making it a star ingredient in this dish.

- Garlic and ginger: These are known for their anti-inflammatory and immune-boosting properties and add depth to the dish.

- Green Chilies (Cheongyang Chili, 청양고추): Adds spicy heat and contains capsaicin, which helps boost metabolism.

- Potato Starch (감자전분): Used for coating the eggplant, giving it a crispy yet light texture.

 

⚖️ Seasoning & Sauce Components:

- Soy Sauce (간장) & Vinegar (식초): These provide the base for the savory and tangy notes in the Eohyang sauce.

- Sugar (설탕) & Corn Syrup (물엿): Adds a touch of sweetness that balances the spiciness of the chili.

- Ketchup (케첩): A surprising ingredient that brings a subtle tomato-based umami twist to the sauce.

- Salt (소금): Enhances all the flavors without overpowering them.

 

This combination of ingredients results in a crispy, flavor-packed dish that is comforting and exciting to the taste buds.

 

The Origins of “어향가지튀김”

“어향” (Eohyang) translates to “fish-fragrant”, but don’t be fooled—there’s no seafood in this dish! This term comes from Sichuan cuisine, where certain seasoning combinations (like soy sauce, vinegar, sugar, and garlic) were initially used to flavor fish dishes. Over time, this bold, sweet, sour, and spicy sauce became popular with vegetables and meats, evolving into the beloved Eohyang-style dishes we know today.

In Korea, eggplant (Gaji, 가지) has traditionally been used in stews and banchan (side dishes), but frying it and coating it in Eohyang sauce takes it to the next level. Ryu Soo-young’s Fun-Staurant version brings out the best textures and flavors while making it accessible for home cooks.

 

Final Thought

If you’re looking for a new way to enjoy eggplant, Eohyang Gaji Twigim is a game-changer. The contrast of crispy batter with the sticky, tangy, and spicy sauce makes every bite unforgettable. Thanks to Ryu Soo-young’s easy-to-follow recipe, you can recreate this iconic dish in your kitchen.

Ready to spice up your dinner menu? Try this dish and let your taste buds experience the magic of Korean-style crispy eggplant in Eohyang sauce!

 

[Appendix] Translated Video Script

I have translated only Ryu Soo-young's dialogue from the cooking session. Please refer to it.

 

🗣️ Transcript Video

A. Fried Eggplant

🕛 0:00

비싸지 않은 재료에다가 정성을 더하면 되게 고급 요리가 된다고

If you add care and effort to inexpensive ingredients, they can become gourmet dishes.

저비용 고효율 요리 뭐 이런 거 준비해봤어요

I’ve prepared a budget-friendly yet high-efficiency dish today.

가지예요

It’s eggplant.

중국요리에 맛있는 가지(요리)가 진짜 많은데

Chinese cuisine has so many delicious eggplant dishes.

한국요리에서는 그냥 무침 정도입니다.

But in Korean cuisine, it’s mostly just seasoned eggplant (gaji muchim).

그래도 이건 두 개에 3천원 이상 넘어간 적은 없어

Still, I’ve never seen two of these cost more than 3,000 won.

한 개의 피망보다 싸다고

It’s cheaper than a single bell pepper.

 

🛒 가지 고르는 법 (How to Choose Eggplants)

가지 고를때 별건 없어요

There’s not much to it when picking eggplants.

당연히 빛깔 좋고, 일정한 모양, 상처 안 난 게 좋고

Obviously, you want one with a nice color, uniform shape, and no blemishes.

꼭지가 마르지 않아야 돼요.

The stem shouldn’t be dried out.

이렇게 흰 거 나온 거 있죠. 하얀 선이 보이는 애들이 좀 더 맛있어요.

See these white lines? Eggplants with these tend to taste better.

클수록 조금 더 맛있다고 합니다

The bigger they are, the tastier they tend to be.

 

🍆 여름 가지 vs. 가을 가지 (Summer Eggplant vs. Fall Eggplant)

어 왜 가을에 가지, 가지는 여름 거(채소) 아니야 하시는 분들이 계실텐데, 가을 가지가 좋은 점이 있어요.

Some might wonder, ‘Why eat eggplants in fall? Aren’t they summer vegetables?’ But fall eggplants have their own charm.

여름 가지는 말 그대로 막 햇빛도 뜨겁고 잘 자라가지고 껍질이 조금 두껍다.

Summer eggplants grow under strong sunlight, making their skin thicker.

그래서 볶음하기 되게 좋아요.

That makes them great for stir-frying.

조리고 볶아도 잘 안 뿌개져요. (부셔져요)

They don’t fall apart easily, even when braised or stir-fried.

근데 가을 가지는 뭐야, 비가 좀 적게 오지, 야물어(속이 꽉 차고) 뭐야 더 달아요.

But fall eggplants? They get less rain, so they’re denser and sweeter.

(가지는) 93%가 수분이에요.

Eggplants are 93% water.

지금 먹어야 돼요.

They’re best eaten fresh.

여름 작물이긴 한데 가을에 먹는 게 조금 더 부드럽고 맛있어요.

Although they’re a summer crop, they taste softer and better in fall.

껍질이 상대적으로 얇아서요 부드럽다고 느껴져요.

Their skin is thinner, making them feel more tender.

 

🍆 튀긴 가지가 고기보다 맛있다 (Fried Eggplant Tastes Better Than Meat!)

튀겨 보면 고기보다 맛있다.

When fried, eggplant tastes better than meat.

아 고기보다 맛있다.

Oh yeah, better than meat.

튀겼을 때 육즙 같은 게 나온 … 아 육즙인가?

When you fry it, it releases something like meat juice… Wait, is it really juice?

제 아내도 반찬으로 나온 가지는 잘 먹지 않지만 가지를 튀긴다면 얘기가 달라지죠. (아내도 가지를 튀기면 잘 먹는다)

My wife usually doesn’t like eggplant as a side dish, but when it’s fried, it’s a different story.

저렴한 가지로 저비용 고효율 음식 한번 만들어 보죠.

Let’s make a budget-friendly, high-efficiency dish using inexpensive eggplant.

 

🔪 가지 손질하기 (Preparing the Eggplant)

자 가지를 먼저 썰게요.

Alright, let’s slice the eggplant first.

나는 가지를 너무 얇게 써는 거보다는 이렇게 이렇게 다양한 식감을 주면서 자르면 돼요.

I prefer not to slice them too thin. Instead, I cut them in a way that gives different textures.

이게 생각보다 중요해요. (설탕과 소금을 가지에 자른 가지에 뿌리는 게 중요하다)

This step is more important than you think—sprinkling sugar and salt.

간간해야 돼요. (밑간을 해줘야 돼요)

It should be well-seasoned.

여기다가 전분을 한 서너 숟갈 넣으세요. 수북하게 하나,

Now, add about 3–4 heaping spoons of starch.

물을 만들어서 얘를 섞으면 섞는 과정에서 얘가 엉겨요.

If you mix it with water, it clumps up during the mixing process.

그럼 뭐가 생겨요? 글루텐이 생겨요.

And what does that create? Gluten.

그럼 바삭하지 않아요.

That means it won’t be crispy.

이렇게 얼기설기 (섞어줘요)

Mix it loosely like this.

이렇게 뭉친 것들이 있어. 이렇게.

See these small clumps?

이런 것들이 튀김처럼 느껴지게 할 거예요

These will give it that crispy fried texture.

아주 바삭한 튀김처럼, 과자처럼

Like super crispy tempura or even a crunchy snack.

 

🍳 튀김 시작 (Frying the Eggplant)

자 이제 튀깁니다 보세요.

Now, let’s fry it. Watch this.

뽀글뽀글 올라오죠. 이건 180도쯤 돼요.

See those bubbles rising? That means the oil is around 180°C.

지금 이렇게 빨리 보글보글 올라오면 그럼 튀길 준비는 끝난 거예요.

When it bubbles this fast, it’s ready for frying.

불을 중불로 줄이고 (튀김을 시작합니다)

Lower the heat to medium and start frying.

4분이면 충분해요. (4분 동안 튀기면 됩니다)

Four minutes is enough.

여기다 한 가지를 더 할 거예요.

Here, we’re going to add one more step.

물 한 반컵 정도에다가 얘를 한 숟갈만 넣어요. (물 종이컵 반컵에 감자전분 1큰술)

Pour half a cup of water and add just one spoonful of potato starch. (Half a paper cup of water with one tablespoon of potato starch.)

전분 물은요 1대 2 정도로 하면 돼요. (전분 1, 물 2의 비율이면 됩니다)

The ratio for starch water should be about 1:2. (One part starch to two parts water.)

숟가락으로 성의 없이 그냥 (전분물을) 뿌리시면은 다 (가지에) 달라붙어요.

If you just carelessly sprinkle the starch water with a spoon, it will all clump onto the eggplant.

그러면 이제 동글동글하게 달라붙어 이거 봐 눈꽃튀김.

Then, it will form little round clusters—look at this, it’s like snowflake tempura!

자 이제 건질게요.

Now, let’s take them out.

가벼운 느낌이 나면 거의 다 익은 거긴 해요.

When they feel light, that means they’re almost fully cooked.

이렇게 사각사각

Listen to that crunch!

부드럽지요. 육즙이 빵 터지죠. (튀긴 가지에 소금을 뿌리면서 하는 말)

So soft, right? The juices burst out! (As he sprinkles salt over the fried eggplant.)

이건 소금이야.

This is just salt.

중식대가 이연복: 이게 가지를 튀기면 속이 슈크림처럼 되게 부드러워요

Master Chef Lee Yeon-bok: When you fry eggplant, the inside turns as soft as custard cream.

🕛 4:33

B. Fish-Flavored Source

🕛 0:00

소스를 만들어야 돼요.

We need to make the sauce.

파 집에 있죠? 파!

You have green onions at home. Green onions!

풋고추, 청양고추 다 좋아요. 고추!

Any kind of chili is acceptable—green chili, Cheongyang chili, whatever you have!

마늘, 생강.

Garlic and ginger.

하나, 둘, 셋, 넷. 생강을 넣습니다.

One, two, three, four—add the ginger.

어린아이들이 생강을 씹으면 되게 불편해해요.

Kids find it unpleasant to chew on ginger.

그래서 다지지 않고, 편 썰어서 기름만 넣을 거예요.

So, instead of mincing it, we’ll slice it and infuse the oil with it.

생강은 반드시 있어야 돼요. 생강이 없으면 너무 한식이 돼요.

Ginger is a must. Without it, the dish will taste too Korean.

 

🔥 기름에 향 내기 (Infusing the Oil)

이렇게 생강이 노리끼리 다 있고 완전 투명해지다 못해 쪼그라들기 시작한 빼면 돼요.

Once the ginger turns golden yellow, becomes fully transparent, and starts to shrivel, take it out.

마늘부터 넣을 게요.

Now, add the garlic.

자글자글 자글 올라옵니다.

It’ll start sizzling.

오래 기다릴 필요 없어요.

No need to wait long.

파 넣으면 돼요. 고추도 같이 넣어요.

Add the green onions, and the chili too.

파가 투명해지고 고추가 숨이 살짝 죽을 때까지 볶으면 돼요.

Stir-fry until the green onions become translucent and the chili softens slightly.

한꺼번에 넣으면 물만 쭉 나와서 기름이 잘 안 나와요.

If you dump everything in at once, too much moisture comes out, and you won’t get enough oil.

그래서 굳이 순서대로 넣으시는 게 좋아요.

That’s why it’s better to add them step by step.

한꺼번에 넣으면 물이 생기고 쪄져요. 잘못하면 끓여져요. (그러면) 맛없어요.

If you add everything at once, it releases water and starts steaming. If you’re not careful, it will boil instead of frying, which won’t taste good.

 

👀 매운 냄새의 순간 (A Moment of Spicy Aroma)

와아 이거 못 쳐다보겠는데? (It means the spicy smell is so strong that it's hard to look at.)

Whoa, this is hard to look at—it smells too good!

어 잠깐만, 어 나왔다 이러면 다 된 거예요.

Wait for a second—oh, there it is! That means it’s done.

마루에서 TV 보던 와이프가 기침하면 다 익은 거예요.

If your wife, watching TV in the living room, suddenly starts coughing, you know it’s ready.

자, 불은 약불로 이제 줄여요.

Now, lower the heat to a simmer.

 

🥢 양념하기 (Seasoning the Sauce)

자, 이제 양념을 합니다.

Alright, let’s season it.

간장, 식초, 물엿, 설탕, 소금 없는 집은 없죠? 끝.

Soy sauce, vinegar, corn syrup, sugar, and salt—every household has these, right? Done.

요리는 과학입니다.

Cooking is science.

설탕을 딱 한 숟갈만 추가하면 돼요.

Just add one spoonful of sugar.

설탕 분자가 가장 크다 그랬잖아요.

Remember, sugar molecules are the biggest.

설탕을 먼저 넣어야지 소금이 쌓일 공간이 생겨요.

You need to add sugar first so that there’s space for the salt to dissolve.

분자구조가 (설탕이 더) 크기 때문에 먼저 넣어줘야 돼요.

Since sugar molecules are larger, they should go in first.

똑같은 양의 돌과 모래를 넣었을 때 한 컵에 담으려면 자갈부터 넣어야겠죠.

It’s like filling a cup with pebbles and sand—you put the pebbles in first.

그래야지 맛이 꽉 찬 맛이 되겠죠.

That way, the flavor gets fully packed.

설탕을 딱 한 숟갈만 추가하면 돼요.

So, just one spoonful of sugar.

 

🍅 우리의 친구, 케첩! (Our Friend, Ketchup!)

물엿 6개. 물엿이 많이 들어가네요. 물엿.

Six spoons of corn syrup. That’s a lot of corn syrup.

식초,

Vinegar,

소금을 두 꼬집.

Two pinches of salt.

그리고 뭐가 들어갑니까?

And what do we add next?

바로 우리의 친구 케첩. 우리의 친구 케첩.

Our best friend is ketchup. Our beloved ketchup.

이거 집에 없는 사람 없잖아.

Nobody doesn’t have this at home, right?

조미료는 안 들어 갔지만, 토마토의 감칠맛이 그리고 그 산미가 되게 좋아요.

We’re not using artificial seasoning, but the umami and acidity from the tomatoes are incredible.

 

🔗 전분물로 마무리 (Thickening with Starch Water)

자, 여기서 한 가지가 더 필요한데 뭐냐면 전분물을 조금 넣을 거예요.

Now, there’s one more thing—we need to add some starch water.

전분물이 들어감으로 인해서 전분물이 기름과 물에 있는 같은 기름과 물을 하나로 만들어 주거든요.

Starch water acts as an emulsifier, binding the oil and water together.

끝까지 맛있게 먹으려면 전분물을 넣으시는 게 좋아요.

If you want it to stay delicious until the last bite, add starch water.

물과 전분이 1대 3 정도면 돼요. 전분이 한 숟가락, 물 세 숟가락 그 정도면 대충 맞아요.

The ratio should be about 1:3—one spoon of starch to three spoons of water.

이거 한 두 숟갈만 넣으면 돼요. 뿌옇지요.

Just add two spoonfuls. See how it turns cloudy?

다시 투명해질 때까지만 하면 다 된 거예요.

Once it turns transparent again, it’s done.

조금 더 끓이세요.

Let it simmer a little longer.

 

🍆 어향가지 완성! (Fish-Flavored Eggplant, Done!)

중식대가 이연복: 이게 특히 튀김요리는 전분이 안 들어가면 튀김 식감이 다 죽어버려.

Master Chef Lee Yeon-bok: Without starch, fried dishes lose all their crispiness.

여기다 이제 부을게요.

Now, let’s pour it over.

어향가지 완성됐습니다. 이렇게 바삭한 곳에다가 소스를 묻혀가지고.

Yu Xiang Eggplant is complete! Pour the sauce over the crispy pieces, and it’s done.

🕛 4:50