Eggplant and Doenjang Bulgogi Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs warm rice with tender stir-fried eggplant and beef bulgogi seasoned with doenjang.
This lunchbox pairs warm rice with tender stir-fried eggplant and beef bulgogi seasoned with doenjang. The savory, salty flavors go well with the soft eggplant, making it a satisfying lunch or dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 416g serving): 489.7 kcal · protein 22g · carbohydrate 73g · fat 10.7g · sodium 508.1mg
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: Cut the eggplant thick enough to help it hold its shape while stir-frying.
Tips: When packing the lunchbox, let the stir-fried ingredients cool slightly before placing them beside the rice so it doesn't turn soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Beef (lean) — 80 g
- Eggplant — 0.5 pc
- Doenjang (Korean soybean paste) — 1 tsp
- Soy sauce — 0.5 tsp
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Cooking oil — 1 tsp
- Whole sesame seeds — 0.5 tsp