AI-generated imageGajibap: Eggplant and Ground Pork Rice (2 Servings)
Korean eggplant rice made by sautéing scallions, ground pork and eggplant before adding them to a rice cooker; serve the chili-soy seasoning on the side.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse 180 mL uncooked rice in the rice cooker and fill water to the line specified for that measured rice amount.
- 02
Slice eggplant into 0.7–1 cm half-moons and chop scallion. Wash utensils used for raw meat separately.
- 03
Sauté the white scallion in 1 tbsp oil, add 120 g ground pork and cook to at least 71°C internally.
- 04
Add eggplant, 1 tbsp soy sauce and 1 tbsp cooking wine. Sauté until the eggplant starts softening, then place on the rice.
- 05
Cook using the rice cooker's normal white-rice program and gently fold cooked rice and eggplant together.
- 06
Mix remaining scallion with 1 tbsp soy sauce plus 1/2 tbsp each gochugaru, perilla oil and sesame seeds; serve as a separate sauce.
Helpful source links
Before you cook
Cook ground pork to at least 71°C; separate raw-meat and cooked-rice utensils. Refrigerate cooked rice within 2 hours and reheat leftovers to 74°C.
Allergens: 대두·밀(간장 제품별 확인) / soy and wheat in soy sauce / 大豆・小麦（しょうゆ表示）, 참깨 / sesame / ごま
Image & source credits
AI-generated image.
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