Korean Eggplant Rice Bowl
Gaji deopbap is a Korean eggplant rice bowl where sliced eggplant is pan-fried quickly in generous oil and then braised briefly with ground pork in a soy-based sauce. Soaking the eggplant in salted water for five minutes before cooking draws out bitterness. High heat is essential - eggplant absorbs oil rapidly, and fast searing creates a lightly crisp exterior while the inside collapses into a silky, almost creamy texture. The soy, sugar, and garlic sauce reduces in two minutes into a dark glaze that coats each piece, while the ground pork adds a savory depth that makes the dish feel more substantial. The sauce pools around the base of the rice and soaks into the grains, ensuring consistent flavor throughout the bowl. Green onion and sesame oil finish the dish. Summer eggplant, when the flesh is at its softest and most yielding, produces the best results.
Adjust Servings
Instructions
- 1
Halve and slice eggplant 1cm thick on the bias, soak in salt water for 5 minutes.
- 2
Pan-fry eggplant in generous oil on high heat for 2 minutes per side.
- 3
Add ground pork, stir-fry 2 minutes, then add garlic for aroma.
- 4
Add soy sauce, sugar, and 2 tbsp water, simmer for 2 minutes.
- 5
Serve over rice, garnish with green onion and sesame oil.
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