Baek Jong-won Eggplant Rice

Name: Baek Jong-won Eggplant Rice
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: eggplant 3 pieces; scallion 1 stalk; rice 2 cups; water 2 cups; vegetable oil 1/4 cup; soy sauce 1/4 cup; green onion or chives as desired (optional seasoning); green chili pepper 1–2 (optional seasoning); minced garlic 1 tablespoon (optional seasoning); brown sugar 1/3 tablespoon (optional seasoning); red pepper powder 1 tablespoon (optional seasoning); sesame oil 1 tablespoon (optional seasoning); toasted sesame seeds 1 tablespoon (optional seasoning)

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.

40 min Difficulty Very easy Rice bowls

Main ingredients

eggplantscallionricesoy sauce

Ingredients needed 3 servings

eggplant 3 pieces
scallion 1 stalk
rice 2 cups
water 2 cups
vegetable oil 1/4 cup

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soy sauce 1/4 cup

green onion or chives as desired (optional seasoning)

green chili pepper 1–2 (optional seasoning)

minced garlic 1 tablespoon (optional seasoning)

brown sugar 1/3 tablespoon (optional seasoning)

red pepper powder 1 tablespoon (optional seasoning)

sesame oil 1 tablespoon (optional seasoning)

toasted sesame seeds 1 tablespoon (optional seasoning)

Recipe

Rinse the rice thoroughly and set it in the rice cooker with the usual amount of water.
Cut the eggplants in half lengthwise and slice them into thick half-moon shapes; chop the scallion finely.
Heat vegetable oil generously in a pan and sauté the chopped scallion over high heat until golden brown to make scallion oil.
When the aroma of scallion oil rises, pour soy sauce around the edge of the pan and let it sizzle and caramelize in the oil to develop a smoky flavor.
Once the soy sauce begins to stick and the fragrance intensifies, add the sliced eggplants and stir well to coat them evenly with the seasoning.
Continue stir-frying until the eggplants have absorbed the oil and soy sauce and lose some of their moisture—about until they soften slightly.
Place the cooked eggplants on top of the rice in the rice cooker, spreading them evenly with the oil, then use the regular cooking function on the electric rice cooker.
While the rice cooks, mix chopped green onions, green chili peppers, and scallion with soy sauce, then add sugar, red pepper powder, minced garlic, sesame oil, and toasted sesame seeds to make the seasoning sauce.
After cooking finishes, gently mix the eggplants and rice together using a spatula, then serve with the prepared seasoning sauce or a fried egg.

Wash the rice and place it in the rice cooker; slice eggplants thickly and chop scallions finely.
Sauté scallions in oil to make scallion oil, then caramelize soy sauce before adding eggplants and stir-frying until they soften.
Place the stir-fried eggplants on top of the rice and cook using the regular setting; mix with a seasoning sauce made from scallions, chili, green onions, and other condiments.

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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Baek Jong-won Eggplant Rice

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒3 servings

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Main ingredients

Tags

Ingredients needed 3 servings

Recipe

Cooking tips

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