Go Back
screenshot
vellaunni

Korean Eggplant Rice Bowl (Unagi-Style)

A Korean-style eggplant rice bowl with a glossy glaze that makes eggplant look like unagi.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 2 medium eggplants
  • 1 tbsp cornstarch
  • 1 tbsp oil
  • 1 tbsp gochujang
  • 1 tbsp soy sauce korea
  • 1/2 tbsp sugar
  • 2 tbsp water
  • 1-2 tbsp onion finely chopped
  • 1 tsp sesame oil
  • 2 cups cooked rice
  • 2 eggs scrambled
  • Sesame seeds optional

Method
 

  1. Lightly pre-cook the eggplant in the microwave for 2–3 minutes (or briefly boil)
  2. Slice lengthwise, keeping the top attached so it opens flat.
  3. Score the surface in a crosshatch pattern.
  4. Coat both sides evenly with cornstarch.
  5. Heat oil in a pan over medium heat. Cook cut-side down for 1–2 minutes, then flip and cook the other side.
  6. Add the sauce and cook until glossy and slightly thickened.
  7. Serve over rice with scrambled eggs, place eggplant on top, and spoon over sauce.