Chewy Eggplant and Zucchini Rice Bowl: A Taste of Summer
Chewy Eggplant and Zucchini Rice Bowl
I made a delicious rice bowl using eggplants and zucchinis, which are in season during the summer. It makes me a little sad that the eggplants and zucchinis I grew in my garden and enjoyed all summer are now at their end. This recipe pan-fries them to achieve a chewy texture, making them enjoyable even for those who dislike mushy vegetables. It’s a perfect dish to serve over rice for a satisfying meal!
Main Ingredients- 100g minced pork
- 1 eggplant
- 1 zucchini
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 Tbsp chili oil
- 2 Tbsp cornstarch (mixed with 2 Tbsp water to make a slurry)
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
- Pinch of salt
Cooking Instructions
Step 1
Wash the eggplant thoroughly, remove the stem, and slice it in half lengthwise, then diagonally into half-moon shapes about 0.5cm thick. Heat a dry pan over medium-low heat. Place the sliced eggplant in the pan and cook, flipping once, until lightly browned and slightly softened. This helps to remove excess moisture and create a chewy texture. Be careful not to burn it. Cook until the eggplant just starts to wilt.
Step 2
Wash the zucchini, remove the ends, and slice it similarly to the eggplant, about 0.5cm thick. Heat a dry pan over medium-low heat and cook the zucchini slices, flipping once, until lightly browned. Zucchini cooks quickly, so just a light sear will enhance its natural sweetness.
Step 3
Prepare the minced pork by seasoning it with a pinch of salt, 1 Tbsp of cooking wine, and a pinch of black pepper. Mix well with your hands. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 4
Let’s make the flavorful sauce for topping your rice. In a bowl, combine 1 Tbsp soy sauce, 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 1 Tbsp cooking wine. Mix everything thoroughly. You can adjust the amount of soy sauce or gochujang according to your preference.
Step 5
Heat 1 Tbsp of chili oil in a pan over low heat. Add 1 Tbsp minced garlic and 2 Tbsp chopped green onion. Sauté gently until fragrant and the garlic and green onion turn a light golden brown. This step infuses the oil with aromatic flavors.
Step 6
Add the marinated minced pork to the fragrant oil and stir-fry over medium-high heat. Break up any clumps of meat with your spatula as you cook. Once the pork is fully cooked, add all of the prepared sauce mixture and stir-fry for another 1-2 minutes until the sauce coats the meat well.
Step 7
Gently add the pan-fried eggplant and zucchini to the cooked pork and sauce mixture. Stir carefully with a spatula to avoid breaking the vegetables. Mix until the vegetables are evenly coated with the sauce.
Step 8
It’s time to thicken the sauce. In a small bowl, whisk together 2 Tbsp cornstarch and 2 Tbsp water until smooth to create a slurry. Gradually pour the cornstarch slurry into the pan while stirring constantly. Continue to cook and stir until the sauce reaches your desired consistency – a nice, thick glaze. Once thickened, remove from heat.
Step 9
Serve a generous portion of hot steamed rice in a bowl. Top it with the delicious, chewy eggplant and zucchini stir-fry. For an extra touch, sprinkle with toasted sesame seeds. Your Chewy Eggplant and Zucchini Rice Bowl is ready to be enjoyed! Bon appétit!
