Fragrant Eggplant Rice: A Rice-Thief Recipe by Baek Jong-won
Fragrant Eggplant Rice: A Rice-Thief Recipe by Baek Jong-won
Perfect for When You Have No Appetite! Baek Jong-won’s Eggplant Rice Recipe (Caution: Addictive!)
Experience the fantastic harmony of chewy eggplant and fluffy rice! Make this addictive eggplant rice at home easily with the recipe introduced on Baek Jong-won’s Cooking Secrets. It’s a magical dish that will have you finishing a whole bowl in no time.
Eggplant Rice Recipe Ingredients (Serves 2)- 2 servings of short-grain or glutinous rice (approx. 1.5 cups)
- 3 medium eggplants
- 2 Tbsp cooking oil
- 1/2 large green onion
- 2 Tbsp soy sauce (for stir-frying eggplant)
Flavorful Dipping Sauce- 2 Tbsp soy sauce
- 1/3 large green onion (finely chopped)
- 1 Korean chili pepper (seeds removed, minced; adjust spice level)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
- A little sesame oil (for finishing)
- 2 Tbsp soy sauce
- 1/3 large green onion (finely chopped)
- 1 Korean chili pepper (seeds removed, minced; adjust spice level)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
- A little sesame oil (for finishing)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and remove the stems. Cut them in half lengthwise, then slice into approximately 0.5cm thick pieces. Finely chop the green onion to prepare for adding fragrant aroma.
Step 2
In a wide pan, add the chopped green onion and 2 Tbsp of cooking oil. Stir-fry over medium-low heat until the moisture from the green onion evaporates and it becomes lightly golden, allowing the fragrant green onion oil to infuse (about 3-5 minutes). Pour 2 Tbsp of soy sauce around the edge of the pan and let it simmer briefly to enhance the flavor. Then, add the prepared eggplant slices and stir-fry, pressing gently, until the eggplant softens and wilts (about 3-4 minutes).
Step 3
Rinse the soaked rice and place it in the inner pot of your electric pressure cooker. Since the eggplant releases moisture, use slightly less water than you normally would for cooking rice (about 80-90% of the rice volume). Spread the stir-fried eggplant evenly over the rice. Close the lid and press the ‘Cook’ button to start cooking the rice.
Step 4
While the rice is cooking, let’s make the delicious dipping sauce. In a small bowl, combine 2 Tbsp soy sauce, 1/3 large green onion (finely chopped), 1 Korean chili pepper (seeds removed and minced; adjust spice as desired), 1 Tbsp minced garlic, 1 Tbsp gochugaru, and 1 Tbsp toasted sesame seeds. Mix well. Finally, drizzle a little sesame oil for a nutty aroma to complete the flavorful sauce.
Step 5
Once the rice is cooked, open the rice cooker and serve the fragrant eggplant rice in bowls. Serve with the prepared dipping sauce on the side. Mixing it in will create a magical dish that disappears in an instant. Enjoy your meal!
