Savory Pork and Eggplant Rice Bowl
Savory Pork and Eggplant Rice Bowl
Craft the Ultimate Flavor at Home: Pork and Eggplant Rice Bowl Recipe / Eggplant Dishes / Rice Bowl Recipes
I picked up some fresh eggplants from the market and decided to create a delicious rice bowl, generously packed with ingredients that would complement it perfectly! This dish features a delightful combination of tender eggplant, flavorful minced pork, and a medley of crisp vegetables, all brought together with a savory sauce. Get ready to enjoy a truly satisfying and deeply flavorful meal.
Main Ingredients- 2 eggplants
- 200g minced pork
- 3 button mushrooms
- 2 Korean chili peppers (cheongyang)
- 8 Korean green chili peppers (kwari)
- 1 stalk green onion
- 2-4 heads baby bok choy
- 1 clove garlic (thinly sliced)
- 2 servings cooked rice
Cooking Instructions
Step 1
To start making this delicious Pork and Eggplant Rice Bowl for two servings, we’ll begin by preparing two eggplants.
Step 2
Wash the eggplants thoroughly and cut them into bite-sized pieces. Avoid cutting them too small, as they might break apart during frying.
Step 3
Clean the three button mushrooms under running water, pat them dry, and then thinly slice them.
Step 4
Finely mince two Korean chili peppers for a touch of heat, and cut eight Korean green chili peppers (kwari) into 2-3 cm lengths. Their mild spice and crisp texture will enhance the overall flavor of the dish.
Step 5
Wash the 2-4 heads of baby bok choy under running water and trim off the tough base of each head. The vibrant green color will add visual appeal and a pleasant crunch.
Step 6
Finely chop one stalk of green onion. Separate the white and green parts, wash them thoroughly, and then chop them finely. Some will be used for cooking, and the rest for garnish.
Step 7
All the vegetables for the rice bowl are now prepped. Peel one clove of garlic and slice it thinly to create garlic chips, which will add a lovely aromatic touch.
Step 8
In a large resealable plastic bag, combine the sliced eggplants, 2 tablespoons of frying flour, and 1 teaspoon of salt. Seal the bag and shake it gently to coat the eggplant pieces evenly with the flour mixture. This coating helps the eggplant absorb less oil and become wonderfully crispy.
Step 9
Heat a generous amount of vegetable oil in a deep pan or wok over medium heat. Once the oil is shimmering, carefully add the coated eggplant pieces and fry them until they are golden brown and crispy. Lightly sprinkle some salt over the eggplant while frying to season it.
Step 10
When the eggplant pieces are golden and crisp on all sides, remove them from the pan and place them on a plate lined with paper towels to drain excess oil. The crispy texture of the fried eggplant is a key highlight of this dish.
Step 11
Now, let’s make the delicious sauce for the eggplant rice bowl. In a bowl, combine 4 tablespoons of soy sauce, 1.5 tablespoons of oyster sauce, 1 tablespoon of plum extract, 0.5 tablespoon of minced garlic, and a pinch of black pepper. Whisk everything together until well combined.
Step 12
In the same clean pan or wok, add a little oil and heat over medium heat. Add the minced pork and stir-fry until it starts to brown. Then, add the minced Korean chili peppers and sliced Korean green chili peppers, and continue to stir-fry. Add about two-thirds of the chopped green onion (reserving the rest for garnish) and cook until fragrant.
Step 13
Break up any clumps of minced pork and continue to cook until it is no longer pink and is thoroughly cooked through.
Step 14
Once the pork is cooked, add the prepared baby bok choy and sliced button mushrooms to the pan. Stir-fry them together just until the bok choy wilts slightly and the mushrooms soften, retaining some of their crispness.
Step 15
Finally, add the thinly sliced garlic chips and stir-fry briefly until they are fragrant. Be careful not to let the garlic burn.
Step 16
Your delicious Pork and Eggplant Rice Bowl sauce is now ready!
Step 17
Serve a generous portion of hot cooked rice in a bowl. Arrange the crispy fried eggplant pieces attractively on top of the rice.
Step 18
Spoon the flavorful pork and vegetable mixture generously over the eggplant and rice. Ensure plenty of the savory sauce coats everything.
Step 19
Finally, garnish with the reserved fresh chopped green onion and a sprinkle of sesame seeds. Your beautiful Pork and Eggplant Rice Bowl is complete!
Step 20
This rice bowl is incredibly flavorful due to the harmonious blend of ingredients like eggplant, minced pork, Korean chili peppers, Korean green chili peppers, mushrooms, green onion, and garlic chips.
Step 21
It’s a satisfying one-bowl meal that is so delicious, you’ll find yourself finishing it in no time!
Step 22
This Pork and Eggplant Rice Bowl is definitely a dish I’ll be making again. Enjoy this delightful eggplant recipe for a wonderful meal! 🙂
