Eggplant and Doenjang Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with warm rice and roasted eggplant dressed in doenjang seasoning.
This rice bowl is topped with warm rice and roasted eggplant dressed in doenjang seasoning. The tender eggplant pairs well with the savory, slightly salty sauce. It makes an easy lunch or dinner in summer, when eggplant is in season.
Rice bowls · 20 minutes to cook
Nutrition (per 475.8g serving): 532.5 kcal · protein 10.5g · carbohydrate 78.7g · fat 18.7g · sodium 722.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: When stir-frying the eggplant, let one side cook for a bit before stirring so it browns nicely.
Tips: Doenjang varies in saltiness by brand, so start with a little less than the recipe calls for and adjust the seasoning at the end.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Eggplant — 1 pc
- Doenjang (Korean soybean paste) — 0.7 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 Tbsp
- Water — 2 Tbsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp