Korean Eggplant Rice Bowl
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
The eggplant goes into a very hot pan, spread out in one layer and browned only lightly on the outside.
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Left over low heat, it soaks up oil and turns heavy. Once seared, it is pushed to one side, ground pork and garlic are fried in the space beside it, and both are glazed together with soy sauce and sugar.
Ingredients
Instructions
- 1
Halve 2 eggplants lengthwise, slice them diagonally into 1cm pieces, and soak them for 5 minutes in water mixed with 1 teaspoon salt. Drain well, then pat every surface dry so the oil does not splatter in the pan.
- 2
Heat 2 tablespoons cooking oil in a wide pan over high heat until the surface looks glossy.
Spread the eggplant in one layer and sear each side for about 1 minute, working quickly so it browns before absorbing too much oil.
- 3
When the eggplant edges turn lightly golden and the centers begin to soften, push the pieces to one side of the pan.
Add 100g ground pork to the empty space and stir-fry until the color mostly changes and moisture reduces.
- 4
When the pork is almost cooked through, add 1 teaspoon minced garlic and stir-fry for about 30 seconds, just until fragrant.
Lower the heat to medium at this point so the garlic seasons the oil without scorching.
- 5
Add 2 tablespoons soy sauce and 1 teaspoon sugar, then toss the eggplant and pork together until evenly coated.
Simmer over medium heat for about 2 minutes, until the sauce thickens slightly and clings with a dark gloss.
- 6
Divide 2 cups cooked rice between bowls and spoon the eggplant, pork, and glossy sauce over the top.
Finish with 30g sliced green onion and 1 teaspoon sesame oil, then serve right away while the rice can absorb the sauce.
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