Nutritious Pork and Eggplant Rice (Sotbap)
Create a Hearty and Delicious Pork and Eggplant Rice Bowl (Sotbap)
This recipe is designed for families who might not usually enjoy eggplant! We’ve added savory minced pork to create a delightful texture and rich flavor in this eggplant rice. This Pork and Eggplant Rice (Sotbap) is a wonderfully filling meal that’s packed with nutrients. Give it a try – it’s a truly satisfying and wholesome dish!
Main Ingredients
- 2 cups rice (using a 200ml measuring cup)
- 2 eggplants
- 150g minced pork
- 1/2 stalk green onion
- 1 Tbsp soy sauce
- A pinch of black pepper
- 1 handful of chopped chives (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the rice, the foundation of our sotbap. Measure 2 cups of rice using a 200ml measuring cup. Rinse the rice thoroughly under running water. After rinsing, let the rice soak in water for about 30 minutes. This will help the rice grains cook up fluffy and delicious.
Step 2
While the rice is soaking, it’s time to get the eggplant ready. Wash the eggplants well under cool running water. Trim off the tough stem ends.
Step 3
Cut the prepared eggplants into bite-sized pieces, about 2cm in size. This size is perfect for enjoying in the rice without being too large or too small, ensuring they cook evenly with the rice.
Step 4
Let’s make some aromatic green onion oil! Finely chop 1/2 stalk of green onion. Heat a little cooking oil in a pan over low heat. Add the chopped green onion and sauté gently until fragrant. This process extracts the sweet flavor and aroma from the onion.
Step 5
Once the green onion oil is fragrant, add the 150g of minced pork. Season with a pinch of black pepper to help remove any gamey odors. Stir and break up the pork as it cooks with the green onion, allowing the flavors to meld.
Step 6
When the minced pork is about halfway cooked and has changed color, add the chopped eggplant to the pan. Stir-fry the eggplant with the pork for about 1-2 minutes until it starts to soften. Be careful not to overcook the eggplant, as it can become mushy.
Step 7
Now it’s time to season. Pour 1 tablespoon of soy sauce into the pan and stir it in, cooking for another moment until the eggplant and pork are lightly coated. When the eggplant begins to look translucent, remove the pork and eggplant mixture from the pan and set it aside. This step helps ensure the rice cooks evenly while keeping the texture of the ingredients intact.
Step 8
Let’s start cooking the rice! Add the soaked rice and water to your pot. Once the water begins to boil, cover the pot and cook over high heat for 3 more minutes. This initial high-heat cooking helps to evenly distribute moisture within the rice grains.
Step 9
After 3 minutes, reduce the heat to medium-low. Arrange the reserved pork and eggplant mixture evenly over the rice in the pot. Cover the pot again and continue to cook for another 13 minutes over medium-low heat. The liquid will reduce, and the delicious flavors from the pork and eggplant will infuse into the rice.
Step 10
Once the 13 minutes are up, turn off the heat completely. Let the rice steam, covered, for 10 minutes. This resting period allows the rice to become perfectly fluffy. After steaming, sprinkle a handful of chopped chives over the top for a fresh garnish. Enjoy your delicious Pork and Eggplant Rice (Sotbap)!
