Main ingredients 🥩
EggplantRiceEggPerilla leavesPork belly
Ttukdak Hyung's Pork Belly Fat and Eggplant Rice Bowl
A Japanese-style eggplant rice bowl where eggplant is stir-fried until golden brown in the savory fat rendered from cooking pork belly with doenjang, served with a raw egg yolk.
🙋 Recommended for
- ⭐ Those who want to quickly complete a carbohydrate-based meal that pairs perfectly with grilled pork belly.
- ⭐ Those who prefer moist eggplant dishes infused with the rich savoriness characteristic of pork fat.
Ingredients needed 🛒1 servings
- Eggplant, appropriate amount
- All rendered pork belly fat
- Salt, generously
- 1 bowl of rice
- 1 egg yolk
- Shredded perilla leaves, a little
- Sesame seeds, a little
- Grilled pork belly for topping, a little
Recipe 🍳
- Cut the eggplant into large, bite-sized pieces.
- Pour the savory pork fat collected from the bottom of the air fryer when cooking the yuzu-doenjang pork belly into a pot or frying pan.
- Add the prepared eggplant to the heated pork belly fat and stir-fry until it softens and becomes tender, trapping moisture inside.
- While stir-frying the eggplant, sprinkle generously with salt to ensure the seasoning penetrates deeply into the eggplant.
- Place 1 bowl of warm rice in a serving bowl, and then neatly arrange the deliciously stir-fried eggplant and sliced grilled pork belly on top.
- Carefully place the savory egg yolk in the center of the bowl, then garnish with thinly shredded perilla leaves and sesame seeds for plating.
- Heat the rendered pork fat from cooked pork belly in a pan and add the sliced eggplant.
- Stir-fry, seasoning generously with salt, until the eggplant becomes soft and absorbs the fat like a sponge.
- Top the rice with the stir-fried eggplant, grilled pork belly, egg yolk, and shredded perilla leaves to finish.
Cooking tips 💡
- Eggplant tends to absorb a lot of oil, so stir-frying it in pork belly fat infused with doenjang instead of regular cooking oil will deepen the flavor exponentially.
- Since this is a rice bowl meant to be mixed and eaten, it's important for the eggplant itself to be seasoned slightly salty for overall balance.
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