Tender Bulgogi and Eggplant Jjajang Rice Bowl
A Hearty One-Bowl Meal Made with Leftover Ingredients: Eggplant Jjajang Rice Bowl
Whip up a fantastic meal using that lonely eggplant in your fridge and some leftover jjajang powder! Instead of ground pork, we’re using tender bulgogi beef, which adds a wonderfully soft texture and rich juiciness. This savory jjajang sauce, stir-fried with various vegetables, is perfect for mixing with rice. It’s an easy-to-make and delicious dish that the whole family will enjoy.
Main Ingredients
- 500g Beef Bulgogi slices
- 1 Eggplant
- 1 Green onion (scallion)
- 1/2 Onion
- 3 cloves Garlic
- 1 Cheongyang chili pepper (Korean spicy chili)
Cooking Instructions
Step 1
First, prepare all your ingredients. Cut the eggplant into bite-sized pieces, about 1-1.5cm thick, perhaps in a half-moon shape. Slice the beef bulgogi into similar sized pieces. Finely slice the onion, thinly slice the garlic cloves, and finely chop the Cheongyang chili pepper and green onion. Prepping everything beforehand makes the cooking process much smoother.
Step 2
Heat a wide pan over medium heat and add a generous amount of cooking oil. Add the chopped green onion and sliced garlic. Stir-fry until fragrant, being careful not to burn them. Infusing the oil with the aroma of green onion and garlic will significantly deepen the jjajang flavor.
Step 3
Once the aroma from the green onion and garlic is prominent, add the prepared beef bulgogi slices. Increase the heat to high and stir-fry quickly. Break up any clumps of meat with chopsticks or a spatula while cooking. Continue stir-frying until the exterior of the beef turns opaque white.
Step 4
When the beef is almost cooked through, add the sliced eggplant and onion to the pan. Stir-fry together until the vegetables are slightly tender. Be careful not to overcook the eggplant until it becomes too mushy. Stir-frying for about 2-3 minutes over medium heat should be perfect.
Step 5
Now, it’s time to make the jjajang sauce. Pour in 1/2 packet of jjajang powder and 600ml of water. Whisk well to dissolve the powder, ensuring there are no clumps. Bring the mixture to a boil over high heat, then reduce to medium-low heat.
Step 6
Simmer the jjajang sauce until it thickens to your desired consistency, which usually takes about 5-7 minutes. Once the sauce has reached the right thickness, add the chopped Cheongyang chili pepper and stir gently to combine. The slight spiciness of the chili pepper helps cut through the richness of the jjajang, making it even more delicious.
Step 7
Serve a generous portion of warm rice in a bowl. Ladle the homemade eggplant jjajang sauce generously over the rice. Finally, garnish with a sprinkle of toasted sesame seeds for nutty flavor and parsley flakes for a touch of color. Your delicious Eggplant Jjajang Rice Bowl is ready to enjoy! Bon appétit.
