Pork and Eggplant Rice
Electric Rice Cooker Pork and Eggplant Rice Recipe with Savory Sauce
Discover ‘Pork and Eggplant Rice,’ a nutritious and delightful dish perfect for summer, made effortlessly in your electric rice cooker. This recipe features two eggplants and ground pork, creating a flavorful one-bowl meal. Eggplant is celebrated for its rich anthocyanins and low calorie count, making it a healthy and diet-friendly choice, especially during warmer months. We’ll guide you through making a delicious, savory sauce inspired by Baek Jong-won’s style, perfectly complementing the fragrant eggplant and savory pork. Enjoy a satisfying and healthy meal without the need for multiple side dishes! (Measurements: 1 Tbsp = 15ml, 1 tsp = 5ml, 1 Cup = 200ml)
Rice Ingredients- 2 Eggplants
- 300g Rice (approx. 2 servings)
- 250ml Water
- 150g Ground Pork
Eggplant Stir-fry Seasoning- 1 Tbsp Soy Sauce
- 2 Tbsp Canola Oil
Pork Marination- 1 Tbsp Soy Sauce
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine
Savory Sauce- 5 Stems Chives
- 1 Korean Green Chili Pepper
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine
- 0.5 tsp Sugar
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Soy Sauce
- 2 Tbsp Canola Oil
Pork Marination- 1 Tbsp Soy Sauce
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine
Savory Sauce- 5 Stems Chives
- 1 Korean Green Chili Pepper
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine
- 0.5 tsp Sugar
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 5 Stems Chives
- 1 Korean Green Chili Pepper
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine
- 0.5 tsp Sugar
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Select your eggplants. For the best results, choose eggplants with deep purple skin and a smooth texture. Even if they look a little less than perfect, they will still work wonderfully. Prepare about 300g of rice (for 2 servings) and pre-chop the chives and Korean green chili peppers for the sauce.
Step 2
Marinate the ground pork. If you’ve ground pork shoulder yourself using a food processor, gently pat it dry with paper towels to remove excess moisture. Then, mix in 1 Tbsp of soy sauce and 0.5 Tbsp of minced garlic. Ensure the pork is evenly coated.
Step 3
Stir-fry the marinated pork. Heat a pan over medium-low heat. Add 1 Tbsp of cooking wine and stir-fry the ground pork until it becomes crumbly and slightly toasted, resembling ‘soboro’ (Korean streusel topping). This process removes any gamey odor and adds a nutty flavor.
Step 4
Here’s the nicely stir-fried pork ‘soboro’. This adds a wonderful savory depth and texture to the rice.
Step 5
Prepare and stir-fry the eggplants. Trim the ends of the eggplants, then cut them in half lengthwise. Slice them diagonally into about 0.5-0.6cm thick pieces. In a pan, heat 2 Tbsp of canola oil and add 1 Tbsp of soy sauce. Stir-fry the eggplant slices just until they begin to soften and wilt, about 1-2 minutes. Avoid overcooking, as they can become mushy.
Step 6
Let the stir-fried eggplants cool slightly. After stir-frying, remove them from the heat and let them cool down for a few minutes. This ensures they maintain a pleasant texture when cooked in the rice cooker.
Step 7
Cook the rice. Rinse the rice thoroughly and drain it in a sieve. (Tip: Soaking the rice for 30 minutes before cooking can yield softer rice, but it’s also fine to use it immediately depending on the type of rice.) Place the drained rice into the rice cooker. Top it with the stir-fried pork soboro, followed by the slightly stir-fried eggplant. Add about 80% of the usual amount of water for your rice cooker settings. Select the ‘white rice’ or ‘plain rice’ cooking mode and start cooking.
Step 8
While the rice is cooking, prepare the savory sauce. Finely chop the chives and finely mince the deseeded Korean green chili pepper.
Step 9
In a bowl, combine the chopped chives and minced chili pepper. Add 4 Tbsp of soy sauce, 1 Tbsp of gochugaru, 0.5 tsp of sugar, 1 Tbsp of cooking wine, 0.5 Tbsp of minced garlic, 1 Tbsp of ground toasted sesame seeds, and 1 Tbsp of sesame oil. Mix everything well until thoroughly combined to create the flavorful sauce.
Step 10
Once the rice is cooked, open the rice cooker lid after the steam has settled. Gently mix the rice, eggplant, and pork together, ensuring not to mash the rice grains. Distribute the ingredients evenly throughout the rice.
Step 11
Serve generously. Spoon the well-mixed pork and eggplant rice into a bowl or onto a plate.
Step 12
Savor the delightful blend of flavors. The fragrant aroma of the eggplant, combined with the chewy and savory pork, creates an exceptional taste experience. While delicious on its own, the sauce elevates it to another level, offering a richer and more complex flavor profile.
Step 13
How to enjoy. Top the finished pork and eggplant rice with a generous spoonful of the prepared savory sauce and gently mix. Enjoy your wonderfully soft yet slightly chewy pork and eggplant rice.
Step 14
A simple and healthy summer delight. During the hot summer, why not make this easy ‘Pork and Eggplant Rice’? Minimize your time in the kitchen, skip the stove, and let your rice cooker do the work. This nutritious and delicious dish is perfect for a healthy meal for the whole family. Enjoy a delightful dinner!
