Baek Jong Won’s Eggplant Over Rice (Gaji Bap 가지밥)
Servings
2people
Servings
2people
Ingredients
Eggplant Rice
Soy Sauce Side Dressing
Instructions
Eggplant Rice
  1. Wash the rice and soak in water for at least 30 minutes.
  2. Slice the eggplants to about 1 cm (0.4 in) thick and then slice them in half to make half-moon shapes. Thinly chop the green onions or scallions. (Scallions half a milder taste, I prefer the large green onions for more of a kick but these are usually only found in Asian grocery stores).
  3. In a medium sized frypan, place in 4 Tbsp of olive oil and heat over medium heat. Once the oil is warm, add in the green onions and continue to saute over medium heat until an aroma of green onions fills the air – just a few minutes. In this step, you are essentially making green onion oil to later deepen the flavor of the eggplants.
  4. Optional: If you are adding in the ground pork – you can add that next and saute until the pork is cooked through (before burning) before you add the eggplants.
  5. Next, add in the eggplants and stir fry over medium heat in the green onion oil. The eggplants will really quickly soak up all the oil, do not worry here – this is normal. Continue to heat over medium heat until the eggplants seem to soften. Add in the soy sauce to the outsides of the fry pan and let the soy sauce drip into the center of the pan to evenly coat all the eggplant. Continue to stir fry until the eggplants start to look wilted and the soy sauce is evenly coated on the eggplants. Turn off heat and set aside for a moment.
  6. For the rice, you’ll want less than usual because eggplants have so much liquid which will seep out during the cooking process. In a rice cooker, I found putting enough rice to emerge all the rice and just slightly more was best. If you’re rice cooker has a “brown rice” function, set on this and start!
Soy Sauce Side Dressing
  1. While the rice is cooking, finely dice the large green onions, chives and peppers. Add in all the rest of the ingredients with the soy sauce going in last and let the ingredients soak into the soy sauce. The flavors will deepen as the chives and green onion flavors seep into the soy sauce.
Serve!
  1. Once the rice is all cooked, mix the eggplant rice together and serve in bowls with the soy sauce on side. Enjoy each bite with a dip of the extra sauce and it will be delicious. A bite and chewy texture from the eggplants with steamy hot rice and a kick of salty spiciness from the side soy sauce. A very healthy but very easy meal!