Chef Lee Yeon-bok’s Tender Eggplant Over Rice
A Delicious One-Bowl Meal: Chef Lee Yeon-bok’s Signature Eggplant Over Rice
Experience the delightful ‘Jjjeo-Goo-ee’ method (steamed then pan-fried) with this incredible Eggplant Over Rice recipe, inspired by Chef Lee Yeon-bok. It yields a dish that’s wonderfully tender on the inside with a subtly crisp exterior, perfect for a satisfying one-bowl meal.
Main Ingredients- 2 eggplants
Flavorful Sauce- 2 Tbsp Tuna extract (or fish sauce)
- 2 Tbsp Soy sauce
- 2 Tbsp Oyster sauce
- 2 Tbsp Oligodang (corn syrup)
- 6 Tbsp Water
- 4 Tbsp Cooking oil
- 2 Tbsp Tuna extract (or fish sauce)
- 2 Tbsp Soy sauce
- 2 Tbsp Oyster sauce
- 2 Tbsp Oligodang (corn syrup)
- 6 Tbsp Water
- 4 Tbsp Cooking oil
Cooking Instructions
Step 1
Begin by trimming off the stem and blossom ends of the eggplants. Then, use a vegetable peeler to thinly and evenly peel the skin. This step helps the sauce penetrate better and ensures a softer texture.
Step 2
Bring a pot of water to a rolling boil. Once steam is vigorously rising, place the peeled eggplants in a steamer basket and steam for 7 minutes. For more even cooking, you can cut the eggplants in half lengthwise before steaming.
Step 3
After steaming, transfer the eggplants to a cooling rack to cool slightly. Now, it’s time to score them. Make a cut about two-thirds of the way down the length of the eggplant, stopping before the end. The goal is to create a ‘flower’ effect as it opens up. Repeat this scoring on the other side, and also score the sides in the same manner, allowing the eggplant to fan out.
Step 4
Heat a skillet over medium-low heat with a drizzle of cooking oil. Place the scored and fanned-out eggplants cut-side down into the hot pan. Gently pan-fry them, allowing them to develop a nice golden-brown color without burning the inside.
Step 5
Once one side is nicely browned and tender, carefully flip the eggplants over to cook the other side until equally golden and cooked through. A slightly charred appearance adds to the depth of flavor, so don’t be afraid of a little color!
Step 6
When both sides of the eggplant are beautifully cooked, pour in the prepared sauce mixture (tuna extract, soy sauce, oyster sauce, oligodang, and water). Let the sauce simmer and thicken, coating the eggplant. Spoon the simmering sauce over the eggplant repeatedly as it cooks to infuse it with flavor and keep it moist.
