Savory Bulgogi-Marinated Beef and Eggplant Rice Bowl
Savory Bulgogi-Marinated Beef and Eggplant Rice Bowl
Beat the Quarantine Blues with a Delicious Beef and Eggplant Rice Bowl Recipe Everyone Will Love!
Eggplant is packed with nutrients and budget-friendly, but its mushy texture can be a turn-off for some. To create a dish that both my daughters and husband (with his picky palate!) would enjoy, I decided to marinate eggplant in a flavorful bulgogi sauce and serve it as a hearty rice bowl. The tender eggplant combined with the savory-sweet bulgogi marinade is a winning combination! Enjoy this delicious eggplant rice bowl.
Main Ingredients- 1 eggplant (medium size)
- 1/4 onion
- 1 red chili pepper
- 1/2 tsp salt
- 1/2 cup cooked ground beef (or ground beef)
- 2 tbsp soy sauce
- 1 tbsp cooking wine (mirin or rice wine)
- 1 tbsp sugar
- 1/3 cup chopped green onions
- 1/2 tsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Pinch of black pepper
- 2 tbsp perilla oil
Cooking Instructions
Step 1
If you don’t have pre-cooked ground beef, you can quickly stir-fry some ground beef with a little sesame oil and minced garlic beforehand. Sautéing it with the onion will add even more flavor.
Step 2
Wash the eggplant thoroughly, trim off both ends, and cut it into three equal pieces. Then, slice each piece in half lengthwise and cut into thin, bite-sized pieces. Avoid slicing them too thinly so they retain a pleasant texture.
Step 3
To help remove excess moisture and improve texture, salt the eggplant. Place the sliced eggplant in a large bowl, sprinkle with 1/2 tsp of salt, and let it sit for 10 minutes to draw out the water.
Step 4
Peel and wash the 1/4 onion, then slice it thinly into strips. Sautéed onions add a lovely sweetness to the dish.
Step 5
Wash the red chili pepper, remove the stem, and slice it into thin strips. This adds a pop of color and a mild hint of spice.
Step 6
You’ll notice that water has accumulated from salting the eggplant. Squeeze out as much moisture as possible by firmly pressing the eggplant slices with your hands. Properly draining the eggplant is key for the sauce to adhere well and achieve the best texture.
Step 7
Add the cooked ground beef (1/2 cup), sliced red chili pepper, soy sauce (2 tbsp), cooking wine (1 tbsp), sugar (1 tbsp), chopped green onions (1/3 cup), minced garlic (1/2 tsp), sesame oil (1 tbsp), sesame seeds (1 tbsp), and a pinch of black pepper to the drained eggplant. Gently mix everything together with your hands, ensuring the marinade coats the eggplant evenly.
Step 8
Your delicious bulgogi-marinated eggplant is now ready to be cooked!
Step 9
Heat 1-2 tbsp of oil in a skillet over medium heat. Add the sliced onion and stir-fry until it becomes translucent and lightly golden. Then, add the marinated eggplant mixture to the skillet.
Step 10
Continue to sauté over medium heat, stirring gently, until the eggplant is tender and the sauce has slightly thickened and reduced. Be careful not to overcook, as the eggplant can become too soft. Your savory bulgogi-style beef and eggplant rice bowl is complete.
Step 11
Prepare a steaming bowl of cooked rice.
Step 12
Spoon the rice into a serving bowl. Top generously with the cooked bulgogi-marinated eggplant. Finish with a drizzle of 2 tbsp of perilla oil for an extra nutty aroma that beautifully complements the eggplant. Enjoy your flavorful meal!
