Eggplant Deopbap
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A savory and nutritious eggplant dish served over rice with a flavorful sauce.
00:30:00 total
Serves 2
medium
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Ingredients
- eggplant - 2
- green onion - 1/3 (1/3 stalk)
- small green onion - 1 (optional)
- onion - 1
- cooking oil - watch the video to see (as needed)
- brown rice - 2 servings (2 servings)
- sesame seeds - watch the video to see (as needed)
- salt - to taste (to taste)
- kelp stock - 2/3 cup
- minced garlic - 1 tbsp
- doenjang - 1 tbsp
- soy sauce - 1.5 tbsp
- Korean cooking wine - 1 tbsp
- unrefined sugar - 1 tbsp
- perilla oil - 1 tbsp
- pepper - to taste (to taste)
- ginger powder - watch the video to see (optional)
Instructions
- Prepare Eggplant: Slice the eggplants into 1cm-thick pieces, make scores on them, and sprinkle salt to taste.
- Prepare Onions: Julienne the onion and cut the green onions into pieces.
- Mix Sauce Ingredients: In a bowl, mix minced garlic, doenjang, soy sauce, Korean cooking wine, unrefined sugar, perilla oil, pepper, and ginger powder if using.
- Roast Eggplant: Roast the eggplant pieces in a heated pan with oil until fully cooked.
- Stir-fry Onions and Sauce: In the same pan, stir-fry the onion and green onion, add the mixed sauce ingredients, and braise them with the kelp stock and water.
- Serve: Ladle the deopbap sauce over the rice, place the roasted eggplant pieces on top, and sprinkle some sesame seeds and green onion pieces.
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