Spicy & Savory Pork and Eggplant Rice Bowl
Delicious Pork and Eggplant Rice Bowl for the Whole Family
This rice bowl features a rich doubanjiang sauce combined with tender eggplant and savory pork, creating a dish that is sure to whet your appetite. The addition of oyster sauce adds a depth of umami, and a cornstarch slurry thickens the sauce to a perfect consistency for mixing with rice. The spicy and sweet flavor profile, along with the wonderfully chewy texture of the eggplant, is simply irresistible. Create a delightful meal with these simple ingredients!
Main Ingredients- 300g ground pork
- 3 eggplants
- 1 stalk of green onion
- 2 Korean green chilies (cheongyang peppers)
- 1 red chili pepper
- 2 Tbsp cooking oil
- 0.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3 Tbsp chili oil
- 1 Tbsp cornstarch
- 1 Tbsp water
Rice Bowl Sauce- 2 Tbsp doubanjiang (fermented broad bean paste)
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- Pinch of black pepper
- 300ml water
- 2 Tbsp doubanjiang (fermented broad bean paste)
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- Pinch of black pepper
- 300ml water
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and remove the stems. Cut them into bite-sized pieces, about 2cm thick, into half-moon or square shapes.
Step 2
In a deep pan or wok, heat 2 tablespoons of cooking oil over medium heat. Add the cut eggplants and stir-fry until they turn golden brown. Once the eggplants are tender and slightly browned around the edges, transfer them to a plate lined with paper towels to drain excess oil. Pre-frying the eggplant reduces moisture and helps it absorb the sauce better, improving its texture.
Step 3
Finely chop the green onion, separating the white and green parts. Finely chop or slice the cheongyang peppers and red chili peppers, removing the seeds. You can adjust the amount of chilies to your preference.
Step 4
Now, let’s make the rice bowl sauce. In a small bowl, combine 2 tablespoons of doubanjiang, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and a pinch of black pepper. Add 300ml of water and stir with a whisk or spoon until all ingredients are well combined.
Step 5
Return the pan used for the eggplant to medium heat and add 3 tablespoons of chili oil. Once the oil is hot, add the chopped green onions and sauté until fragrant, creating ‘scallion oil.’ Then, add the ground pork and stir-fry until no pink color remains.
Step 6
Once the pork is cooked through, add the chopped cheongyang and red chili peppers. Stir-fry together for about 1 minute to release their aromas. The spicy fragrance of the chilies at this stage will stimulate your appetite.
Step 7
Pour the prepared sauce mixture over the stir-fried ingredients. Increase the heat to high and bring the sauce to a boil. Once boiling, reduce the heat to medium-low.
Step 8
In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth, ensuring there are no lumps. Gradually pour this cornstarch slurry into the simmering sauce while stirring continuously.
Step 9
After adding the cornstarch, continue to stir and cook the sauce for another 1-2 minutes until it thickens to your desired consistency. It should become glossy and rich.
Step 10
Finally, add the pre-fried eggplants back into the pan. Gently toss them with the sauce to coat evenly and simmer for another minute. The eggplants will absorb the delicious sauce, becoming even more flavorful.
Step 11
Turn off the heat, sprinkle in 1 tablespoon of toasted sesame seeds, and mix well. The nutty aroma of the sesame seeds will enhance the dish’s appeal.
Step 12
Lastly, drizzle 0.5 tablespoon of sesame oil for extra fragrance and gently mix everything together. Your delicious Pork and Eggplant Rice Bowl is ready!
Step 13
Serve a generous portion of hot steamed rice in a bowl. Top it with the hearty pork and eggplant mixture. This creates a magnificent and satisfying meal.