Nutritious and Delicious Eggplant Rice (Gaji-bap)
Mastering the Art of Eggplant Rice with Gyeonggim-i Chamdeurim Rice!
I received a generous gift of fresh eggplants from a friend who grows them, and I was inspired to create this wonderful eggplant rice dish. While it can be made conveniently in a rice cooker, I wanted to prepare it with extra care and a dedicated recipe to express my gratitude. You can find a video tutorial of this recipe at https://youtu.be/1tXSOFaIAzQ. This dish features the subtly nutty and chewy texture of Chamdeurim rice, perfectly complemented by tender eggplant.
Ingredients- 3-4 fresh eggplants
- 2 cups Gyeonggim-i Chamdeurim rice
- 150g ground pork
- 2 Cheongyang peppers (or other hot peppers)
- 30g green onion
Seasoning & Marinade- 1 Tbsp minced garlic
- 6 Tbsp soy sauce (jin-ganjang)
- 1 to 1.5 Tbsp soup soy sauce (guk-ganjang) (adjust to taste)
- 3 Tbsp plum extract (maesil-cheong)
- 1 Tbsp red pepper flakes (gochugaru)
- 1.5 Tbsp sesame oil
- A little chopped green onion (for garnish)
- A little chopped chili pepper (for garnish)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 6 Tbsp soy sauce (jin-ganjang)
- 1 to 1.5 Tbsp soup soy sauce (guk-ganjang) (adjust to taste)
- 3 Tbsp plum extract (maesil-cheong)
- 1 Tbsp red pepper flakes (gochugaru)
- 1.5 Tbsp sesame oil
- A little chopped green onion (for garnish)
- A little chopped chili pepper (for garnish)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
We’re using Gyeonggim-i Chamdeurim rice for this dish, known for its origins from the ‘Jodojung’ heirloom variety. It offers a delightful nutty aroma and a wonderfully soft, chewy texture that makes it ideal for eggplant rice.
Step 2
Rinse the rice thoroughly under cold water until the water runs clear. Then, soak the rice in water for at least 30 minutes. This allows the grains to absorb moisture, resulting in a softer and more flavorful cooked rice.
Step 3
After soaking, drain the rice well using a fine-mesh sieve. It’s important to remove as much excess water as possible to prevent the rice from becoming too mushy.
Step 4
For the ground pork, mix in 1/2 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp cooking wine (or mirin), and a pinch of black pepper. Marinate the pork for a few minutes to allow the flavors to meld.
Step 5
Finely mince the Cheongyang peppers and green onion. Mincing them finely ensures they distribute evenly throughout the rice and seasonings. Set aside some chopped green onion and pepper for garnish.
Step 6
Cut the eggplants into bite-sized pieces, about 1 cm thick. Avoid cutting them too small, as they can become mushy during cooking. The goal is to retain some of their tender texture.
Step 7
Prepare the seasoning sauce by combining 6 Tbsp soy sauce, 1-1.5 Tbsp soup soy sauce (adjust to your preference), 3 Tbsp plum extract, 1 Tbsp minced garlic, 1 Tbsp red pepper flakes, 1.5 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. If the sauce tastes too salty, you can dilute it with a little broth or water.
Step 8
Lightly grease a pan with a small amount of cooking oil. Add the marinated ground pork and stir-fry, breaking up any clumps. Cook until the pork is about 80% done.
Step 9
Add the chopped eggplants to the pan with the pork. Reduce the heat to medium-low and continue to stir-fry. Cook until the eggplants start to soften and absorb some of the flavors from the pork.
Step 10
Once the eggplants have released some of their moisture and become tender, turn off the heat. Be careful not to overcook them until they are completely mushy.
Step 11
Generously grease the bottom of your cooking pot (or rice cooker pot) with sesame oil. Add the drained soaked rice and stir-fry it over medium heat until the grains become translucent. Stir-frying the rice helps to create a beautiful sheen and a fluffier texture.
Step 12
Add water to the pot (about 1.2 to 1.5 times the amount of rice). Spread the rice evenly at the bottom. Then, arrange the cooked eggplant and pork mixture on top of the rice. Presenting it attractively will make the final dish even more appealing.
Step 13
Cover the pot tightly with a lid and begin cooking over medium heat. Once the water starts to boil vigorously, reduce the heat to the lowest setting.
Step 14
Allow the rice to simmer for about 10 minutes after it begins boiling. Then, let it steam on the lowest heat for an additional 15-20 minutes. This steaming process allows the moisture to distribute evenly, resulting in perfectly cooked, fluffy rice.
Step 15
Once the rice is cooked and steamed, carefully open the lid. Gently fluff the rice with a spatula, being careful not to mash the grains. You’ll notice the distinct texture of each grain. While delicious on its own, it’s truly elevated when mixed with the prepared seasoning sauce.
Step 16
Serve the flavorful eggplant rice by mixing it with the prepared seasoning sauce. Enjoy this hearty and nutritious one-bowl meal!
