Gochujang Eggplant Bowl

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

The Gochujang Eggplant Bowl is a delightful fusion of Korean flavors and textures, offering a savory, spicy, and slightly sweet taste profile. Originating from Korean cuisine, this dish combines the robust flavors of gochujang, a fermented chili paste, with the earthy, tender eggplant, creating a unique culinary experience. The addition of sesame seeds adds a nutty undertone that balances the heat of the gochujang. It’s a beloved dish for its rich taste and healthy ingredients, making it a perfect choice for those seeking both comfort and nutrition. The bowl is not only easy to prepare but also visually appealing, making it a favorite for both casual meals and special occasions.

Ingredients

Serving Size:

Eggplant – 2 Piece
Gochujang – 3 Tbsp
Soy Sauce – 2 Tbsp
Sesame Oil – 1 Tbsp
Garlic – 3 Cloves
Ginger – 1 Tsp
rice – 2 Cups
Water – 4 Cups
Sesame Seeds – 2 Tbsp
Green Onion – 0.5 Cups

Nutrition

Per Serving

350 Kcal

Calories

12 Grams

Total Fat

2 Grams

Saturated Fat

670 Mg

Sodium

55 Grams

Total Carbohydrates

6 Grams

Dietary Fiber

10 Grams

Sugars

7 Grams

Protein

Directions

Step 1

Rinse and dice the eggplants into bite-sized pieces.

Step 2

In a bowl, mix gochujang, soy sauce, sesame oil, minced garlic, and grated ginger.

Step 3

Heat a pan over medium heat and add the eggplant pieces. Cook until slightly softened.

Step 4

Add the sauce mixture to the pan.

Step 5

Stir well to coat the eggplants evenly.

Step 6

Cook the rice in water until fluffy. Serve as the base of the bowl.

Step 7

Top the rice with cooked eggplant, sprinkle sesame seeds, and garnish with sliced green onions.

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Gochujang Eggplant Bowl

Categories :

Ingredients

Nutrition