Kimchi and Eggplant Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal tops rice with tender stir-fried eggplant and tangy kimchi. The bright, savory kimchi pairs well with the eggplant’s soft texture, making…
This one-bowl meal tops rice with tender stir-fried eggplant and tangy kimchi. The bright, savory kimchi pairs well with the eggplant’s soft texture, making this an easy choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 442.8g serving): 524.8 kcal · protein 9.3g · carbohydrate 79g · fat 18.1g · sodium 480.1mg
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: Eggplant absorbs oil quickly, so if the pan gets dry, add water a tablespoon at a time as you cook to keep it moist.
Tips: Kimchi can be quite salty, so stir-fry it first, taste, then decide whether to add more seasoning.
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Ingredients (1 serving)
- Rice — 1 bowl
- Eggplant — 0.5 pc
- Aged kimchi — 0.5 cup
- Onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 Tbsp
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 0.5 tsp