Flavorful & Chewy Eggplant Rice Bowl (Gaji Deopbap)
Flavorful & Chewy Eggplant Rice Bowl (Gaji Deopbap)
Whip Up a Delicious Eggplant Rice Bowl with a Chewy Texture
Don’t let that eggplant go to waste! Introducing ‘Gaji Deopbap’, an amazing one-bowl meal that combines chewy eggplant with rich seasoning. It’s incredibly easy to make with simple ingredients and will rekindle your appetite. Give it a try!
Main Ingredients- 1-2 eggplants (adjust based on size)
- 1 stalk scallion (chopped for garnish)
- 1 Tbsp toasted sesame seeds (for nutty flavor)
- 1 Tbsp sesame oil (for finishing aroma)
- Cooking oil (for stir-frying)
- 2 servings of warm cooked rice
Sauce Ingredients- 4 Tbsp water
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp sugar
- 4 Tbsp water
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp sugar
Cooking Instructions
Step 1
First, wash the eggplants thoroughly. Then, use a fork to prick them multiple times all over the surface. This crucial step helps the seasoning penetrate deeply into the eggplant. Place the pricked eggplants in a preheated air fryer set to 190°C (375°F) and bake for about 30 minutes until they turn golden brown. This makes the eggplant tender yet chewy.
Step 2
While the eggplants are cooking to perfection, let’s prepare the special sauce that will define this rice bowl! In a small bowl, combine 3 Tbsp of soy sauce for a deep umami flavor, 2 Tbsp of sugar to add a touch of sweetness, 2 Tbsp of cooking wine (mirin) to eliminate any raw taste and enhance savoriness, and 4 Tbsp of water to adjust the sauce consistency. Whisk all these ingredients together until the sugar is completely dissolved.
Step 3
Carefully remove the roasted eggplants from the air fryer while they are still warm. It’s easier to handle them when they are slightly warm rather than completely cooled. Make a long slit along one side of each eggplant using the back of a knife. Gently press down with the back of the knife to open the eggplant like a book, allowing it to spread slightly. This ensures the sauce coats evenly and makes it easier to eat.
Step 4
Now, heat a pan over medium heat and add a little cooking oil. Place the prepared eggplants in the pan and sauté until they are lightly browned. Once the eggplant surfaces are golden, pour in about half of the prepared sauce. Let it simmer over medium heat, allowing the sauce to reduce and coat the eggplant as it cooks. If the sauce seems to be reducing too quickly or burning, adjust the heat accordingly.
Step 5
Serve the warm cooked rice in a bowl. Arrange the sauced eggplant attractively on top of the rice. Drizzle another 2 tablespoons of the reduced eggplant sauce over the eggplant for an intensified flavor. Finally, sprinkle with finely chopped scallions for freshness, 1 Tbsp of sesame oil for a fragrant finish, and 1 Tbsp of toasted sesame seeds. Your delicious ‘Gaji Deopbap’ is complete! Enjoy your meal.
