Explore this recipe
Required Equipment
- Saucepan with lid
- Sheet pan
- Mixing bowl
- Skillet
- Whisk
Utilized Devices
Cooking Techniques
- simmering
- roasting
- glazing
- stir-frying
- pan-frying
Ingredients
- 300 gShort-grain rice — rinsed
- 540 mlWater
- 700 gEggplants — cut into 1-inch cubes
- 30 mlAvocado oil
- 3 gKosher salt — divided
- 1 gFreshly ground black pepper
- 45 gGochujang
- 30 mlLow-sodium tamari
- 15 mlToasted sesame oil
- 15 mlRice vinegar
- 15 mlMaple syrup
- 6 gFresh ginger — grated
- 6 gGarlic — minced
- 120 gBaby spinach
- 110 gCarrots — julienned
- 120 gCucumber — matchsticks
- 200 gEggs
- 4 gToasted sesame seeds
- 20 gScallions — sliced
- 3 gRoasted seaweed — torn (optional)
Instructions
Combine the rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from heat and steam for 10 minutes.
Heat the oven to 425°F (220°C). Toss the eggplant with the avocado oil, 1/4 teaspoon of the salt, and the black pepper. Spread on a sheet pan and roast until caramelized, 20 to 22 minutes.
Whisk together the gochujang, tamari, sesame oil, rice vinegar, maple syrup, ginger, and garlic. Toss the hot eggplant with the glaze until glossy.
Wilt the spinach in a skillet with a splash of water and a pinch of salt. Remove to a plate.
Cook the eggs in the same skillet to your liking, keeping the yolks jammy if possible.
Build bowls with rice, spinach, carrots, cucumber, and glazed eggplant. Top each with an egg, sesame seeds, scallions, and seaweed if using.
Chef Tips
- ⭐Roast the eggplant on the top rack for deeper caramelization.
- ⭐Warm the bowls before serving to keep the rice fluffy and the glaze saucy.
- ⭐Swap in fried tofu for the egg if you want extra protein without adding more eggs.
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Nutritional Highlights
- ✓Eggplant adds fiber and a satisfying, meaty texture
- ✓Colorful vegetables boost vitamins A and C
- ✓Balanced bowl with protein from eggs and whole-grain rice
Dietary Notes
Compliant With
Allergens
- Contains soy (gochujang, tamari)
- Contains sesame
- Contains eggs
FAQ
Can I make this bowl ahead for meal prep?
Yes. Store the rice, veggies, and eggplant separately up to 3 days and cook the eggs fresh before serving.
Is there a milder sauce option?
Use 2 tablespoons gochujang and add 1 tablespoon tomato paste for a gentler heat.
Nutrition
| Calories | 520 |
| Protein | 17 g |
| Carbs | 74 g |
| Fat | 18 g |