Rice dishes · Korean home cooking

Soy-glazed eggplant rice bowl

Name: Soy-glazed eggplant rice bowl
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: Slender Asian eggplants; Cooked short-grain rice; Regular soy sauce; Sugar; Water for sauce; Minced garlic; Neutral cooking oil; Spring onion; Toasted sesame seeds

Soft pan-seared eggplant over warm rice, finished with a simple soy and garlic glaze. No oyster sauce or special bottled marinade is needed.

25 min2 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Slender Asian eggplants2 medium eggplantsOriginal quantity: 300 g
Substitute available
If Slender Asian eggplants is unavailable

Use instead
Zucchini

Substitute quantity
2 small zucchiniReference quantity: 250 g

Cut into thick lengthwise pieces. Cook for 3–4 minutes per side before glazing, until tender; this becomes a zucchini rice bowl with a firmer texture.
Cooked short-grain rice2 small bowlsOriginal quantity: 300 g
Substitute available
If Cooked short-grain rice is unavailable

Use instead
Cooked long-grain rice

Substitute quantity
2 small bowlsReference quantity: 300 g

Use plain cooked rice, not dry grains. Warm separately before adding the topping; the grains may remain more separate.
Regular soy sauce2 level eating spoonsOriginal quantity: 30 ml
Substitute available
If Regular soy sauce is unavailable

Use instead
Reduced-sodium soy sauce

Substitute quantity
2 level eating spoonsReference quantity: 30 ml

Use the same cooking method. It will be less salty; taste before deciding whether any extra salt is needed.
Sugar1 level eating spoonOriginal quantity: 12 g
Optional
May be reduced or omitted; the glaze will be less sweet and less glossy.
Water for sauce3 level eating spoonsOriginal quantity: 45 ml
Essential
Mix into the soy glaze; do not add all of it to the oil before searing.
Minced garlic1 small teaspoonOriginal quantity: 3 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Neutral cooking oil1 level eating spoonOriginal quantity: 15 ml
Essential
Brush or spread over the pan for searing the eggplant.
Spring onion1 stalk
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Toasted sesame seeds½ small teaspoonOriginal quantity: 1.5 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Wash the eggplants, trim the stems and halve lengthwise. If very long, cut each half across once. Score shallow diagonal lines in the flesh without cutting through the skin. Warm the cooked rice separately.
Step 1
Step 2

Mix soy sauce, sugar, 3 eating spoons of water and minced garlic in a small bowl. Chop the spring onion. Keep the sauce beside the stove so the eggplant does not burn while you mix it.
Step 2
Step 3

Warm the oil in a wide pan over medium heat. Lay the eggplant flesh-side down in a single layer. Cook for 4–5 minutes until lightly browned; reduce the heat if the surface darkens too quickly.
Step 3
Step 4

Turn the pieces skin-side down and cook for 3–4 minutes more. The flesh should soften and yield easily to a fork. If still firm, cover for 1–2 minutes over low heat before adding the glaze.
Step 4
Step 5

Lower the heat and pour the soy mixture around the eggplant. Simmer for 2–3 minutes, spooning the bubbling glaze over the flesh until shiny and fully tender. Do not let the sugary sauce burn dry.
Step 5
Step 6

Divide the warm cooked rice between two bowls. Lay the eggplant on top, spoon over a little pan sauce and add chopped spring onion and sesame seeds if using. Serve immediately, cutting the eggplant smaller for easier eating.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Use already cooked rice. Asian eggplants have thinner skins; a large globe eggplant may need thicker peeling and longer cooking. The topping should be completely tender before serving. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Divide the warm cooked rice between two bowls. Lay the eggplant on top, spoon over a little pan sauce and add chopped spring onion and sesame seeds if using. Serve immediately, cutting the eggplant smaller for easier eating.