Silky Eggplant Rice: A Foolproof Recipe (feat. Cabbage Salad)
Master Chef’s Special Eggplant Rice! Elevate Your Meal with a Refreshing Cabbage Side Dish
Tender, melt-in-your-mouth eggplant combined with a savory, umami-rich sauce creates a simply irresistible dish that pairs perfectly with fluffy white rice. This eggplant rice is so delicious, you won’t need any other side dishes. Get ready to devour a bowl (or two!) of this addictive meal.
Eggplant Rice Ingredients- 4 eggplants
- 1/2 cup ground pork
- 2 cups rice, soaked (for 30 minutes)
- 1 stalk green onion
- 3 Tbsp soy sauce
- 2 Tbsp perilla oil (or cooking oil)
Special Sauce- 2 Tbsp chives, finely chopped
- 2 Tbsp green onion (white part), finely chopped
- 1 Tbsp minced garlic
- 2/3 Tbsp chili powder (gochugaru)
- 2 Tbsp toasted sesame seeds
- 1 green chili pepper, deseeded and finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 5-6 Tbsp soy sauce
- 1/2 Tbsp sesame oil
Perfect Pairing: Cabbage Salad- 1 handful shredded cabbage
- 1 Tbsp special sauce
- 1 Tbsp vinegar
- 2 Tbsp chives, finely chopped
- 2 Tbsp green onion (white part), finely chopped
- 1 Tbsp minced garlic
- 2/3 Tbsp chili powder (gochugaru)
- 2 Tbsp toasted sesame seeds
- 1 green chili pepper, deseeded and finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 5-6 Tbsp soy sauce
- 1/2 Tbsp sesame oil
Perfect Pairing: Cabbage Salad- 1 handful shredded cabbage
- 1 Tbsp special sauce
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare the green onion for your eggplant rice. Wash 1 stalk thoroughly and mince it finely, about 2-3mm intervals. This chopped green onion will be used later for stir-frying and adding aroma.
Step 2
Next, take 4 fresh eggplants and carefully trim off the stems with a knife. Removing the stems makes the eggplant easier to eat.
Step 3
Slice each eggplant in half lengthwise, and then cut them into half-moon shapes about 0.5 cm thick. Avoid slicing them too thinly, as they might become mushy when cooked. A moderate thickness is ideal.
Step 4
Heat a frying pan over medium-low heat and add 2 tablespoons of perilla oil (or cooking oil). Add the chopped green onion and stir-fry until it becomes lightly golden and fragrant, about 1-2 minutes. This step creates a flavorful green onion oil.
Step 5
Once the green onion is fragrant, add the 1/2 cup of ground pork. Break up the pork with chopsticks and stir-fry quickly until it’s mostly cooked through. Ensure the pork doesn’t clump together.
Step 6
When the pork starts to sizzle, add all the sliced eggplants to the pan. Gently stir-fry until the eggplants soften and become slightly translucent, about 3-4 minutes. Be careful not to overcook, as they can become too mushy.
Step 7
Once the eggplant has softened, push the stir-fried ingredients to one side of the pan to create space. Pour 3 tablespoons of soy sauce into the empty space and let it bubble for about 10 seconds. This caramelizes the soy sauce, adding a richer flavor without burning. Then, gently toss everything together to coat the eggplant with the sauce.
Step 8
Before cooking the rice, rinse 2 cups of rice and soak it in water for 30 minutes. Drain the rice well. When cooking the rice, use slightly less water than you normally would. Since the stir-fried ingredients are already seasoned, using less water will prevent the rice from becoming too soggy.
Step 9
Add the drained rice to your rice cooker, then arrange the cooked eggplant and pork mixture evenly on top. Once everything is in place, start the cooking cycle as usual. While the rice is cooking, let’s prepare the special sauce and cabbage salad to elevate this delicious eggplant rice!
Step 10
For the special sauce, finely chop the chives and the white part of the green onion (about 2-3mm intervals). Deseed and finely chop the green and red chili peppers. Mince the garlic.
Step 11
In a bowl, combine the chopped chives, green onion, chili peppers, and minced garlic. Add 2 tablespoons of toasted sesame seeds for nutty flavor and 2/3 tablespoon of chili powder for a touch of spice.
Step 12
Finally, add 5-6 tablespoons of soy sauce for that savory umami kick and 1/2 tablespoon of sesame oil for a fragrant finish. Mix everything well until thoroughly combined. Your delicious special sauce is ready in no time!
Step 13
While the eggplant rice is delicious on its own, pairing it with a crisp and refreshing cabbage salad takes it to a whole new level! It’s incredibly easy to make, so be sure to try it. The combination is truly divine!
Step 14
To make the cabbage salad, thinly shred about a handful of cabbage. Shredding it thinly ensures it absorbs the dressing well and has a pleasant texture.
Step 15
In a small bowl, combine the shredded cabbage with 1 tablespoon of the special sauce and 1 tablespoon of vinegar. Gently toss to mix. The key is to lightly toss it so the cabbage remains crisp and doesn’t become too soggy.
Step 16
Serve this incredibly simple cabbage salad over the eggplant rice and mix it all together for an absolutely spectacular meal! The combination offers a richer, more complex flavor than just mixing the rice with the sauce alone. You’ll find yourself finishing the entire bowl in no time. Give this recipe a try!
