Delicious Home-Style Side Dish: Easy Eggplant Muchim Deopbap (Seasoned Eggplant Rice Bowl)
Savory and Tender Eggplant Muchim Deopbap for a Wholesome Meal
I made a delightful eggplant rice bowl using an eggplant bought for just 2,000 won at the market. This dish is simple to prepare and packed with the wonderful flavor of fresh eggplant.
Main Ingredients
- 1 fresh eggplant
- 1 bowl of warm rice
Seasoning for Eggplant
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- A little chopped green onion (optional)
- 1/3 Tbsp sugar (adjust to taste)
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- A little chopped green onion (optional)
- 1/3 Tbsp sugar (adjust to taste)
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and pat it dry. Then, cut it into bite-sized pieces, about 2-3 cm long, for a pleasant texture.
Step 2
Once the steamer is hot, place the cut eggplant pieces inside and steam for about 5-7 minutes until tender and moist. Be careful not to overcook, as it can become too mushy.
Step 3
While the eggplant is steaming, prepare the seasoning. In a small bowl, combine 1 Tbsp minced garlic, 1 Tbsp soy sauce, 1/3 Tbsp sugar, and 1/2 Tbsp sesame oil. Mix well to create a delicious sauce.
Step 4
Check if the eggplant is cooked by gently piercing it with a chopstick. If it easily goes through and feels soft, it’s ready. Remove from the steamer and let it cool slightly.
Step 5
Place the steamed eggplant in a large bowl. Pour the prepared seasoning over the eggplant. Gently toss to coat the eggplant evenly with the seasoning. It’s important to mix gently to avoid breaking the eggplant apart.
Step 6
Serve the seasoned eggplant generously over a bowl of warm rice. Garnish with chopped green onions and toasted sesame seeds for a flavorful finish. Enjoy your delicious Eggplant Muchim Deopbap – the tender eggplant and savory sauce create a perfect harmony with the rice!
