The Gochujang Sesame Eggplant Bowl is a vibrant Korean-inspired dish that combines the savory, spicy flavors of gochujang with the nutty taste of sesame. Eggplants are the star, absorbing the rich sauce while adding a tender texture. This bowl is a symphony of flavors with sweet, spicy, and umami notes, balanced by the freshness of green onions and the crunch of sesame seeds. It’s a wholesome, satisfying meal that’s both vegan and gluten-free, making it a popular choice for those seeking a healthy yet indulgent option. Perfect for a quick dinner or meal prep, it’s loved for its bold flavors and simplicity.
Gochujang Eggplant Bowl
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Eggplant – 2 Piece
- Gochujang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Garlic – 3 Cloves
- Ginger – 1 Tsp
- rice – 2 Cups
- Green Onion – 1 Cup
- Sesame Seeds – 2 Tbsp
- Olive oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
45 Grams
Total Carbohydrates
7 Grams
Dietary Fiber
6 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Slice eggplants into bite-sized pieces. Heat olive oil in a pan over medium heat.
Step 2
Add eggplant to the pan. Sauté until golden brown and tender.
Step 3
Remove from pan and set aside.
Step 4
In the same pan, add garlic and ginger. Sauté until fragrant.
Step 5
Add gochujang, soy sauce, and sesame oil. Stir well to combine.
Step 6
Return eggplants to the pan. Toss to coat with sauce. Cook for another 5 minutes.
Step 7
Serve over cooked rice. Garnish with green onions and sesame seeds.
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