Spicy & Sweet Chinese-Style Mapo Eggplant Rice Bowl
An Exquisite Mapo Eggplant Dish to Tempt Your Taste Buds
While delicious with oyster sauce, today we’re giving it a delightful Chinese-inspired twist with fermented bean paste (doubanjiang) and a touch of chili powder for a satisfyingly spicy kick. This dish is perfect for awakening your appetite.
Main Ingredients- 1 medium eggplant
- 600g minced beef (or pork)
- 1 bowl of chopped green onions
- 1/2 small onion
- 100ml starch slurry (2 Tbsp water + 1 Tbsp cornstarch)
- 200ml water
Seasoning- 2 Tbsp soy sauce
- 1 Tbsp fermented bean paste (doubanjiang)
- 2 Tbsp chili powder
- 1 Tbsp mirin (or Hallasan soju)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp fermented bean paste (doubanjiang)
- 2 Tbsp chili powder
- 1 Tbsp mirin (or Hallasan soju)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare all the ingredients for the recipe. You can substitute minced pork for minced beef if preferred, but using minced beef for bulgogi offers a pleasant texture and enhanced flavor.
Step 2
Cut the eggplant and onion into bite-sized pieces. If your minced beef is in larger chunks, chop it into appropriate sizes as well.
Step 3
In a small bowl, combine 2 Tbsp soy sauce, 1 Tbsp fermented bean paste (doubanjiang), 2 Tbsp chili powder, 1 Tbsp mirin (or Hallasan soju), and 1 Tbsp sugar. Mix well to create a flavorful sauce.
Step 4
Heat a generous amount of cooking oil in a deep pan or wok over medium-low heat. Add the chopped green onions and slowly stir-fry them to release their fragrant aroma, creating a scallion-infused oil. This step significantly deepens the dish’s flavor.
Step 5
Once the scallion oil is fragrant, add the minced beef to the pan. Increase the heat to high and stir-fry the beef, breaking it apart to prevent clumping. Cook until the beef is no longer pink.
Step 6
When the beef is almost cooked through, add the chopped eggplant to the pan and stir-fry them together. Continue to cook until the eggplant begins to soften and absorb some of the oil.
Step 7
Once the eggplant is partially cooked, pour in 200ml of water and bring to a simmer over medium heat. Let it cook until the liquid reduces slightly, then add all of the prepared sauce and stir to combine with the ingredients, simmering gently.
Step 8
Doesn’t it look appetizing? The spicy and sweet aroma is sure to make your mouth water.
Step 9
Finally, gradually pour in the starch slurry (2 Tbsp water mixed with 1 Tbsp cornstarch) while stirring to achieve your desired consistency. Continue stirring to prevent sticking and cook until the sauce thickens.
Step 10
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for added gloss and nutty aroma. Serve the finished mapo eggplant generously over warm rice in a beautiful bowl for an exquisite meal.
