Steamed Rice with Eggplant (Gaji-bap): A Delicious One-Bowl Meal Using Kawaji No. 1 Rice
A Delectable One-Bowl Meal: Gaji-bap Made with Kawaji No. 1 Rice from Gyeonggi Province
We’ve made Gaji-bap, a favorite summer dish! Gaji-bap is best when made with plenty of glutinous rice, but today we’re using Kawaji No. 1, a medium-glutinous rice from Gyeonggi Province. As expected, with the generous amount of rice, it’s chewy, fluffy, and incredibly delicious.
Ingredients
- Kawaji No. 1 Rice: 2 cups (soaked for about 1 hour)
- Eggplant: 3 medium-sized
- Shredded Pork: 200g
- Scallions: 10 stalks (chopped for garnish)
- Red Chili Peppers: 10 (finely minced for garnish)
- Soup Soy Sauce: 1 Tbsp (for stir-frying eggplant)
Pork Seasoning
- Regular Soy Sauce: 1 Tbsp
- Cooking Wine (Mirin): 1 Tbsp
- Minced Garlic: a pinch
- Ginger Powder: a pinch
- Sesame Oil: 1 Tbsp
- Black Pepper: a pinch
- Regular Soy Sauce: 1 Tbsp
- Cooking Wine (Mirin): 1 Tbsp
- Minced Garlic: a pinch
- Ginger Powder: a pinch
- Sesame Oil: 1 Tbsp
- Black Pepper: a pinch
Cooking Instructions
Step 1
First, prepare the rice. Rinse the Kawaji No. 1 rice under running water until clean, then soak it in water for about 1 hour. Measure the water for cooking the rice to be the same amount as the soaked rice. For the pork, combine all the seasoning ingredients (regular soy sauce, cooking wine, minced garlic, ginger powder, sesame oil, black pepper) and mix well to marinate. Trim the ends of the eggplant and slice it diagonally into bite-sized pieces, keeping the shape similar to the rice grains.
Step 2
Heat a wide pan over medium heat. Once the pan is sufficiently hot, add a generous amount of cooking oil. Don’t worry if it seems like a lot; the eggplant will absorb it initially but release moisture as it cooks.
Step 3
Add the prepared eggplant to the pan and stir-fry gently over medium heat. At first, the eggplant might seem to soak up all the oil, but as it cooks, its moisture will release, making it tender and glossy. Avoid adding more oil unless absolutely necessary. Stir gently to prevent sticking or burning.
Step 4
When the eggplant becomes translucent and is about half-cooked, pour 1 Tbsp of soup soy sauce along the edge of the pan and continue to stir-fry. This adds a savory depth of flavor that penetrates the eggplant. You can even taste it at this stage – it’s delicious on its own!
Step 5
Wipe the pan clean or use a separate pan. Heat it over high heat. Add the marinated pork and stir-fry quickly over high heat until it’s cooked through and nicely browned. Break up any clumps with chopsticks or a spatula as you stir.
Step 6
Now, it’s time to cook the rice. In a rice pot (a cast-iron pot is recommended for best results), add the soaked Kawaji No. 1 rice and pour in an equal amount of water. (Typically, the ratio is 1 cup rice to 1 cup water, but adjust based on the rice type and soaking time).
Step 7
Evenly spread the freshly stir-fried, warm pork over the rice and water in the pot. The juices from the pork will infuse the rice, adding extra flavor.
Step 8
Arrange the stir-fried eggplant on top of the pork. Now, cook the rice: bring it to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Turn off the heat and let it steam for 10 minutes until perfectly cooked.
Step 9
Ta-da! The Gaji-bap is complete, with the rice perfectly cooked and the wonderful aroma of eggplant and pork filling the air. The moment you lift the lid, you’ll be tempted to dig in.
Step 10
Finally, generously garnish the rice with the chopped scallions and minced red chili peppers. While it’s delicious as is, you can also mix it with a simple soy sauce dressing (made with regular soy sauce, sesame oil, and a little minced garlic) for an even richer flavor experience. Adjust the seasoning to your preference and enjoy!
