1
Heat a frying pan, turn on the heat, and prepare the eggplant by cutting it into a cross shape and then halving it.
Eggplant Rice Bowl
Sung Si-kyung style umami-packed eggplant rice bowl flavored with oyster sauce, meat, and aromatics.
KoreanRice & Porridge
📝 14 steps
What You'll Need
Eggplantan appropriate amount
Oyster sauce2 tbsp
Salt1~2 pinches
Chivesan appropriate amount
Cooking oilan appropriate amount
Onion1/2
Pork400~480g
Minced garlic1 tbsp
Cooking wine1 tbsp
MSG (Mi-won)1 tbsp
Starch water1 tbsp starch + appropriate amount of water
Instructions
2
Place the prepared eggplant into the frying pan, drizzle with a very small amount of oil, and sprinkle with one or two pinches of salt to season it lightly while stir-frying.
3
Once the eggplant turns golden brown and is cooked, remove it from the pan and set it aside on a plate.
4
Add a generous amount of oil to the frying pan and stir-fry the chopped chives to release their aroma.
5
Add the sliced onion to the frying pan and stir-fry together.
6
Add the pork to the frying pan and stir-fry until it is well-cooked, fragrant, and any gamey odor has dissipated.
7
Add 1 tbsp of minced garlic to the frying pan and stir-fry together.
8
Add 1 tbsp each of cooking wine and MSG to the frying pan.
9
Add 2 tbsp of oyster sauce to the frying pan and stir-fry with the ingredients to season.
10
Continue stir-frying in the pan until the meat, onions, and other ingredients are thoroughly cooked.
11
Pour an appropriate amount of water into the frying pan.
12
Add the starch water, made by mixing starch and water, to the frying pan to adjust the consistency.
13
Return the pre-cooked eggplant to the frying pan and stir-fry well with the sauce.
14
Finish by drizzling a swirl of sesame oil, then serve the finished eggplant stir-fry over rice to complete the rice bowl.