Hearty Zucchini, Eggplant, and Pork Rice Bowl
A Delicious and Nutritious Zucchini, Eggplant, and Pork Rice Bowl for Your Little Ones!
This recipe features fresh seasonal eggplant, sweet zucchini, and savory minced pork, all stir-fried together to create a delightful rice bowl. Perfect for those hot summer days when kids might be picky eaters, this dish is sure to be a hit. It’s a wonderful side dish or a satisfying meal on its own!
Main Ingredients- 2 Eggplants
- 1 Zucchini
- 200-300g Minced Pork
- 1 handful Chives (chopped)
- 1 small Onion (chopped)
Seasoning- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Rice Wine (or Mirin)
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 2-3 Tbsp Oligodang (corn syrup or similar sweetener, adjust to taste)
- 1 tsp Sesame Oil
- Sesame Seeds for garnish
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Rice Wine (or Mirin)
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 2-3 Tbsp Oligodang (corn syrup or similar sweetener, adjust to taste)
- 1 tsp Sesame Oil
- Sesame Seeds for garnish
Cooking Instructions
Step 1
First, wash the eggplants and zucchini and remove their ends. Dice them into approximately 1.5cm (about 0.6 inches) cubes. Place the diced vegetables in a bowl and sprinkle with 1 tablespoon of salt. Mix well and let them sit for 5-10 minutes to draw out excess moisture. This step helps the vegetables retain their texture when cooked and prevents the dish from becoming watery. After salting, gently squeeze out the excess water from the vegetables with your hands. Be careful not to squeeze too hard, as this can make them mushy.
Step 2
Wash the chives and chop them into about 2-3cm (about 1 inch) lengths. Peel the onion and dice it into pieces similar in size to the zucchini and eggplant. Once all the vegetables are prepped, you’re ready to start cooking.
Step 3
Heat a wide pan (a wok-style pan is recommended) over medium heat. Add the minced pork and stir-fry for about 1-2 minutes until it starts to change color. Add the gochugaru, minced garlic, and rice wine (or mirin) to the pan and continue to stir-fry, mixing well with the pork. This helps to remove any porky smell and lightly season it. Once the pork is mostly cooked, add the salted and squeezed eggplant and zucchini, along with the diced onion. Turn the heat up to high. Add the soy sauce and oligodang, and stir-fry everything vigorously for 2-3 minutes until the vegetables are tender-crisp and well combined. You can adjust the amount of oligodang based on how sweet you like your dishes. (Tip: Taste and adjust seasoning if needed. Add a little more soy sauce if it’s not salty enough, or more oligodang for extra sweetness.)
Step 4
Finally, add the chopped chives to the pan. Stir-fry quickly over high heat for about 1 minute. Chives cook very fast; overcooking them will make them wilt and lose their vibrant color. A quick stir-fry will keep them slightly crisp and add a fresh aroma.
Step 5
Turn off the heat. Drizzle with 1 teaspoon of sesame oil and sprinkle with sesame seeds. The aroma of sesame oil will enhance the overall flavor. This delicious stir-fry can be enjoyed as a side dish, or served over a bowl of warm rice to make a satisfying rice bowl. Enjoy this tasty meal with your family!
