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Modu Recipe

Baek Jong-won Eggplant Rice

Simple and seasonal eggplant rice made by stir-frying eggplants in scallion oil with soy sauce to develop a smoky flavor, then layering them over rice for a fluffy, satisfying one-bowl meal.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Since eggplants release moisture during cooking, keep the water-to-rice ratio at 1:1 to prevent the rice from becoming soggy.
  • Eggplants shrink significantly when cooked and become soft, so slicing them thickly ensures better texture and mouthfeel.
  • The key technique is caramelizing the soy sauce in the oil—it eliminates raw bitterness and creates a rich, savory smokiness.
  • For extra depth, you can sauté minced pork along with the scallions when making the scallion oil.

Recommended for

  • Those who want to make a surprisingly delicious, fail-proof meal even as complete beginners.
  • People looking to enjoy affordable, healthy one-bowl meals using fresh seasonal eggplants.
  • Fans of rich, savory flavors from scallion oil and caramelized soy sauce in their rice.

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