Flavorful Eggplant Rice Cooked in a Pot (Gaji Sottbap)
How to Make Delicious Eggplant Rice
Eggplants are incredibly delicious in season right now, making it fun to boast about your cooking recipes! Today, I’ll share a delightful Gaji Sottbap (eggplant rice) recipe. This dish combines fluffy rice with tender, flavorful eggplant, creating a satisfying and aromatic meal. It’s perfect for a weeknight dinner or a special lunch.
Pot Rice Ingredients- 2 medium eggplants
- 1 pack silken tofu (approx. 300g)
- 1 stalk green onion (white part mainly)
- 1 egg
- 4 cups rice (approx. 600g)
- A small bunch of chives
- 1 Tbsp minced garlic
- Butter (optional)
- Egg yolk (optional)
Gaji Sottbap Seasoning Sauce- 4 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- 1 tsp oyster sauce
- 4 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- 1 tsp oyster sauce
Cooking Instructions
Step 1
Let’s start by making a delicious Gaji Sottbap using fresh, seasonal eggplants! This recipe is designed to help you create an impressive meal with ease.
Step 2
Wash the eggplants thoroughly. Then, cut them into thick, bite-sized pieces, about 1.5cm to 2cm thick. Cutting them this way ensures they retain a pleasant texture when steamed with the rice and blend well with the other ingredients.
Step 3
Rinse the rice until the water runs clear, then let it soak for about 30 minutes. After soaking, drain the rice and place it in your rice cooker. Add water to the usual level for cooking rice and start the cooking process. Soaking the rice will result in a fluffier and tastier texture.
Step 4
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the chopped green onions and minced garlic. Sauté slowly until fragrant to create aromatic green onion oil. This step is crucial for preventing any ‘raw’ smell in the rice and enhancing its overall flavor.
Step 5
Once the green onion oil is fragrant, add the sliced eggplants to the pan and stir-fry for about 2-3 minutes until they begin to soften slightly. Then, pour in the prepared Gaji Sottbap seasoning sauce and continue to cook over medium heat for another 1-2 minutes, allowing the sauce to coat the eggplant evenly. Be careful not to overcook; the eggplant should still hold its shape.
Step 6
When the rice is almost cooked, gently push the cooked rice to one side of the rice cooker pot. Arrange the stir-fried eggplant pieces over the other side. Place the silken tofu in large chunks in the remaining space. Cover and let it steam together with the rice. The tofu will steam beautifully, adding a wonderfully soft texture to the dish.
Step 7
While the rice, eggplant, and tofu are steaming, prepare the finishing touches. Once the rice is cooked and has rested, you can add a small piece of butter and an egg yolk on top of the rice and eggplant mixture. This will add a rich, creamy flavor and enhance the overall deliciousness. (Butter and egg yolk are optional enhancements.)
Step 8
Finally, wash and finely chop the chives. Once the steaming is complete, open the rice cooker lid and generously sprinkle the chopped chives over the top of the rice. The fresh aroma of the chives will perfectly complement the flavors of the freshly cooked rice and eggplant, creating a truly delightful culinary experience that fills your mouth with exquisite taste. Enjoy mixing and eating!
