Eggplant Deopbap
(3.0)
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A simple and delicious home meal featuring roasted eggplant slices on rice with a special sweet and savory doenjang sauce. This dish is a testament to the versatility and delightful flavor of eggplants, enhanced with a unique sauce that makes it a must-try.
00:30:00 total
Serves 2
easy
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Ingredients
- eggplant - 2
- salt - to taste (to taste)
- onion - 1
- green onion - ⅓ stalk (⅓ stalk)
- small green onion - 1 stalk (optional)
- minced garlic - 1 tbsp
- doenjang - 1 tbsp
- soy sauce - 1.5 tbsp
- Korean cooking wine - 1 tbsp
- unrefined sugar - 1 tbsp
- perilla oil - 1 tbsp
- pepper - to taste (to taste)
- ginger powder - to taste (optional)
- kelp stock - ⅔ cup
- cooking oil - as needed (for frying)
- cooked rice - 2 servings (for serving)
- sesame seeds - to garnish
Instructions
- Prepare Eggplants: Slice the eggplants into 1cm-thick pieces, make scores on them, and sprinkle salt to taste.
- Prepare Vegetables: Julienne the onion and cut the green onions into pieces.
- Mix Sauce Ingredients: Combine minced garlic, doenjang, soy sauce, Korean cooking wine, unrefined sugar, perilla oil, pepper, and ginger powder (if using) in a bowl.
- Roast Eggplants: Roast the eggplant pieces in a heated pan with oil until fully cooked.
- Stir-fry and Braise: In the same pan, stir-fry the onion and green onion, add the mixed sauce ingredients, and braise with the kelp stock and water.
- Serve: Ladle the deopbap sauce over the rice, place the roasted eggplant pieces on top, and sprinkle some sesame seeds and green onion pieces over them.
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