Chewy and Nutritious Dried Eggplant Rice (Geon-gaji-bap)
A Unique Recipe Featuring Dried Eggplant: Geon-gaji-bap
Preserve more and enjoy a different texture by drying vegetables! Experience the satisfyingly chewy texture of dried eggplant, a delightful alternative to its soft fresh counterpart. This recipe elevates simple rice by infusing it with the savory flavors and unique chewiness of stir-fried dried eggplant, creating a wholesome and delicious meal.
Main Ingredients
- Dried eggplant 200g
- Rice 400ml (approx. 2 cups)
- Water 500ml (approx. 2.5 cups)
- Perilla oil 1 Tbsp
- Cooking oil 2 Tbsp
- Green onion 1/2 stalk
- Minced garlic 1 Tbsp
- Fish sauce 1 Tbsp (or anchovy sauce)
- Soy sauce 1 Tbsp
- Salt 0.5 Tbsp
Savory Soy Sauce Seasoning
- Soy sauce 7 Tbsp
- Sugar 0.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust to taste)
- Minced garlic 0.5 Tbsp
- Finely chopped green onion 1/3 stalk
- Toasted sesame seeds 2 Tbsp
- Sesame oil 1 Tbsp
- Soy sauce 7 Tbsp
- Sugar 0.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust to taste)
- Minced garlic 0.5 Tbsp
- Finely chopped green onion 1/3 stalk
- Toasted sesame seeds 2 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
First, soak the dried eggplant in cold water for about half a day (4-6 hours) until thoroughly softened. This rehydrates the eggplant, making it pliable and ready for cooking.
Step 2
Rinse the rehydrated eggplant thoroughly under running water to remove any dirt. Squeeze out as much excess water as possible by hand. This step is crucial to prevent the stir-fry from becoming watery.
Step 3
Slice the green onion diagonally into approximately 0.5cm thick pieces. This will add a fragrant aroma to the stir-fry.
Step 4
Heat a pan over medium-low heat. Add 1 Tbsp of perilla oil and 2 Tbsp of cooking oil. Add the minced garlic and sliced green onion, and stir-fry until fragrant. Be careful not to burn the garlic.
Step 5
Once the green onion and garlic are aromatic, add the squeezed, rehydrated eggplant to the pan. Stir-fry for 2-3 minutes until the eggplant begins to soften and absorb the oil.
Step 6
Add 1 Tbsp of fish sauce, 1 Tbsp of soy sauce, and 0.5 Tbsp of salt to the pan. Stir well to combine and continue to stir-fry for another 2-3 minutes until the flavors are well incorporated. This creates a delicious stir-fried eggplant.
Step 7
Now, let’s prepare the rice. Rinse 400ml (approx. 2 cups) of rice until the water runs clear. Add 500ml (approx. 2.5 cups) of water and place it in your rice cooker. Use your usual rice-to-water ratio.
Step 8
After adding the rice and water to the rice cooker, evenly spread the stir-fried eggplant over the rice. Select the ‘Nutrient Rice’ or ‘Mixed Grain Rice’ setting on your rice cooker. You can also use the standard white rice setting.
Step 9
While the rice is cooking, let’s make the savory soy sauce seasoning. In a small bowl, combine 7 Tbsp soy sauce, 0.5 Tbsp sugar, 1 Tbsp gochugaru, 0.5 Tbsp minced garlic, 1/3 finely chopped green onion, 2 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil. Mix well.
Step 10
Once the rice is cooked, gently fluff and mix the rice with the stir-fried eggplant using a rice paddle. Be careful not to mash the rice grains.
Step 11
Serve the warm dried eggplant rice in bowls. Drizzle the prepared soy sauce seasoning over the rice or serve it on the side for mixing. Enjoy the delightful combination of chewy eggplant and fluffy rice!
