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Cover - Bulgogi Aubergine Rice Bowl

Bulgogi Aubergine Rice Bowl

50 mins
251 cals per serving
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Donal's Notes

The aubergine soaks up the rich, savory flavors of the Korean bulgogi marinade, creating a dish that’s both satisfying and wholesome. The trick here is in the marination; letting the aubergine soak in the sweet and savory blend of soy sauce, sesame oil, garlic, and ginger infuses it with a burst of flavor.

Ingredients

onion
onion
garlic
garlic
spring onion
spring onion
sugar
sugar
dark soy sauce
dark soy sauce
sesame oil
sesame oil
salt
salt
vegetable oil
vegetable oil
sesame seeds
sesame seeds
aubergines
aubergines
rice wine vinegar
rice wine vinegar
light soy sauce
light soy sauce
cucumber
cucumber
rice
rice
kimchi
kimchi
carrots
carrots

Equipment

Medium bowl
Medium bowl
Knife
Knife
Large bowl
Large bowl
Whisk
Whisk
Mandoline
Mandoline
Heavy-based frying pan
Heavy-based frying pan

Method

1

For the marinade, mix the onion, garlic, scallion, sugar, soy sauce, gochugaru, sesame oil, and the half teaspoon of kosher salt in a medium bowl until well combined.

2

Slice the aubergine crosswise at 3 to 4 inch intervals, then slice each piece half an inch wide by a quarter inch thick.

3

Place the aubergine strips into a large bowl and add the remaining kosher salt. Toss well by hand until all the aubergine is salted. Allow to sit, tossing every 5 minutes, for 20 minutes.

4

Meanwhile, make the pickled cucumber. Whisk the sugar, vinegar, sesame oil, soy sauce, and sesame seeds together in a bowl until the sugar has dissolved.

5

Thinly slice the cucumber on a mandolin or using a sharp knife and add to the bowl with the sugar vinegar mix. Toss to coat and set aside until ready to serve.

6

Drain the liquid from the large bowl with the aubergine and discard. Pick up handfuls of the aubergine and squeeze tightly to remove excess liquid before adding the marinade to the bowl and mix together well. Cover and transfer to the fridge to chill for 30 minutes.

7

Heat the vegetable oil in a large heavy skillet over medium-high heat and swirl to coat the pan evenly. Add the marinated aubergine and spread evenly in the skillet. Leave to sear for a few minutes, until the bottom is lightly coloured. Turn with a spatula or tongs and cook until the other side is lightly browned (2–3 minutes). Reduce the heat to medium and continue to cook, pressing the aubergine into the pan and turning from time to time until the aubergine is cooked through, glazed and any excess marinade has evaporated (around 5–6 minutes).

8

Transfer the aubergine to a plate and sprinkle with sesame seeds before serving in bowls with the rice, pickled cucumbers, kimchi, julienned carrots and sliced spring onions.

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