Eggplant Deopbap
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A simple and delicious eggplant rice bowl with a soy sauce base.
00:25:00 total
Serves 2
easy
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Ingredients
- eggplants - 3 (3 medium-sized)
- onion - 1 (1 medium, thinly sliced)
- starch - 2 tbsp (for dredging)
- green onion - 2 (2 stalks, chopped)
- water - 4 tbsp (for sauce)
- soy sauce - 3 tbsp (for seasoning)
- rice wine - 2 tbsp (for seasoning)
- Cheong-ju - 2 tbsp (Korean rice wine)
- sugar - 2 tbsp (for seasoning)
- ginger powder - watch the video to see (a small amount)
- garlic - watch the video to see (sliced)
- oil - watch the video to see (for frying)
- pepper - watch the video to see (to taste)
- salt - watch the video to see (to taste)
- sesame seeds - watch the video to see (for garnish)
Instructions
- Prepare the Eggplants: Wash the eggplants, remove the stems, and cut them into 1 cm-thick pieces.
- Marinate the Eggplants: Sprinkle salt and sugar on the eggplants and let them rest for 20 minutes.
- Dredge the Eggplants: Remove water from the marinated eggplants and dredge them with starch.
- Cook the Garlic: Slice the garlic and roast them in a heated pan with a generous amount of oil.
- Brown the Eggplants: In the same pan, brown the eggplant pieces on both sides for 3-4 minutes over medium-low heat.
- Prepare the Sauce: Blend all the seasoning mix ingredients and pour over the pan-fried eggplant.
- Braise the Eggplants: Lower the heat and braise the eggplant for 2-3 minutes.
- Prepare the Onion: Slice the onion into thin rings, soak them in cold water to remove the sting, and drain.
- Assemble the Dish: Serve the rice in a bowl, top with the onion rings, sesame seeds, and the braised eggplant.
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