Nutritious Beef and Eggplant Rice
How to Make Delicious and Nutritious Beef and Eggplant Rice
I made some nutritious and delicious beef and eggplant rice.
Main Ingredients
- 1/2 cup ground beef or thinly sliced beef for bulgogi (approx. 80-100g)
- 1 medium eggplant
- 5 stalks of chives
- 1/2 Tbsp minced garlic
- Water for cooking rice (same amount as usual)
Sauce Ingredients
- 3 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp sesame oil
- 1/2 Tbsp gochugaru (Korean chili flakes)
- A pinch of sesame seeds
- 3 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp sesame oil
- 1/2 Tbsp gochugaru (Korean chili flakes)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, let’s marinate the beef. Place the beef in a bowl and add 1 Tbsp of cooking wine, 1 Tbsp of sesame oil, and a pinch of black pepper. Mix well by hand to ensure the beef is evenly coated. This step helps to remove any gamey odors and adds a nice flavor.
Step 2
Rinse the rice thoroughly and place it in your rice cooker. Add the usual amount of water for cooking rice. Spread the marinated beef evenly over the rice. We’ll add the eggplant later during the steaming phase, so start the cooking cycle now.
Step 3
When the rice cooker is about to enter the steaming phase, prepare the eggplant. Wash it well and cut it into bite-sized pieces, such as half-moons about 1-1.5cm thick or diced cubes. Carefully place the cut eggplant on top of the rice. Adding it at this stage prevents it from becoming too mushy while still allowing it to cook perfectly. You can utilize the remaining steaming time in the rice cooker.
Step 4
Once the rice and eggplant are cooked, gently fluff and mix them with the beef in the rice cooker. Transfer the mixed rice to serving bowls. Finely chop the chives to use as a garnish. In a separate small bowl, combine 3 Tbsp soy sauce, 2 Tbsp water, 1 Tbsp sesame oil, 1/2 Tbsp gochugaru, 1/2 Tbsp minced garlic, and a pinch of sesame seeds. Whisk everything together to create a delicious seasoning sauce.
