Gochujang Eggplant Rice Bowl

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

The Gochujang Eggplant Rice Bowl is a delightful fusion of Korean flavors and wholesome ingredients. Gochujang, a Korean chili paste, imparts a spicy, savory, and slightly sweet flavor to the dish, perfectly complementing the tender eggplant. This dish is not only vibrant and colorful but also packed with nutrients, making it a favorite among health-conscious food lovers. The rice bowl is topped with fresh vegetables and a sprinkle of sesame seeds, adding a nutty crunch. Loved for its rich taste and satisfying texture, this recipe provides a comforting and hearty meal that is both easy to prepare and sure to impress guests. It’s perfect for those seeking a tasty, quick, and nutritious meal option.

Ingredients

Serving Size:

rice – 2 Cups
Eggplant – 1 Piece
Gochujang – 3 Tbsp
Soy Sauce – 2 Tbsp
Garlic – 2 Cloves
Onion – 1 Piece
Sesame Oil – 1 Tbsp
Green Onion – 2 Piece
Sesame Seeds – 1 Tbsp
Carrot – 1 Piece

Nutrition

Per Serving

350 Kcal

Calories

10 Grams

Total Fat

1 Grams

Saturated Fat

600 Mg

Sodium

60 Grams

Total Carbohydrates

5 Grams

Dietary Fiber

8 Grams

Sugars

7 Grams

Protein

Directions

Step 1

Cook rice according to package instructions and set aside.

Step 2

Chop eggplant into cubes, slice onion, and mince garlic.

Step 3

Heat sesame oil in a large pan over medium heat and sauté garlic and onion until fragrant.

Step 4

Add eggplant to the pan and cook until it becomes tender, about 5-7 minutes.

Step 5

Add gochujang, soy sauce, and a splash of water.

Step 6

Stir to combine well.

Step 7

Mix in sliced carrot and cook for an additional 3 minutes.

Step 8

Serve eggplant mixture over rice, garnished with green onions and sesame seeds.

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Gochujang Eggplant Rice Bowl

Categories :

Ingredients

Nutrition