healthy

Bulgogi Aubergine Rice Bowl

October 16

The aubergine soaks up the rich, savory flavors of the Korean bulgogi marinade, creating a dish that’s both satisfying and wholesome. The trick here is in the marination; letting the aubergine soak in the sweet and savory blend of soy sauce, sesame oil, garlic, and ginger infuses it with a burst of flavor.

Serves 4
50mins

Method

1. For the marinade, mix the onion, garlic, scallion, sugar, soy sauce, gochugaru, sesame oil, and the half teaspoon of kosher salt in a medium bowl until well combined.
2. Slice the aubergine crosswise at 3 to 4 inch intervals, then slice each piece half an inch wide by a quarter inch thick.
3. Place the aubergine strips into a large bowl and add the remaining kosher salt. Toss well by hand until all the aubergine is salted. Allow to sit, tossing every 5 minutes, for 20 minutes.
4. Meanwhile, make the pickled cucumber. Whisk the sugar, vinegar, sesame oil, soy sauce, and sesame seeds together in a bowl until the sugar has dissolved.
5. Thinly slice the cucumber on a mandolin or using a sharp knife and add to the bowl with the sugar vinegar mix. Toss to coat and set aside until ready to serve.
6. Drain the liquid from the large bowl with the aubergine and discard. Pick up handfuls of the aubergine and squeeze tightly to remove excess liquid before adding the marinade to the bowl and mix together well. Cover and transfer to the fridge to chill for 30 minutes.
7. Heat the vegetable oil in a large heavy skillet over medium-high heat and swirl to coat the pan evenly. Add the marinated aubergine and spread evenly in the skillet. Leave to sear for a few minutes, until the bottom is lightly coloured. Turn with a spatula or tongs and cook until the other side is lightly browned (2–3 minutes). Reduce the heat to medium and continue to cook, pressing the aubergine into the pan and turning from time to time until the aubergine is cooked through, glazed and any excess marinade has evaporated (around 5–6 minutes).
8. Transfer the aubergine to a plate and sprinkle with sesame seeds before serving in bowls with the rice, pickled cucumbers, kimchi, julienned carrots and sliced spring onions.
9. The aubergine soaks up the rich, savory flavors of the Korean bulgogi marinade, creating a dish that's both satisfying and wholesome. The trick here is in the marination; letting the aubergine soak in the sweet and savory blend of soy sauce, sesame oil, garlic, and ginger infuses it with a burst of flavor.

¼ medium onion, finely chopped

3 garlic cloves, finely chopped

1 scallion, chopped

2 tbsp sugar

1 tbsp soy sauce

2 tsp gochugaru (coarse Korean hot pepper flakes)

1 tsp toasted sesame oil

1 tbsp & ½ tsp kosher salt

450g aubergine

1 tbsp vegetable oil

1 tsp sesame seeds, toasted

For the pickled cucumber:

1 tbsp sugar

2 tbsp rice vinegar

2 tsp sesame oil

1 tbsp soy sauce

1 tbsp sesame seeds, toasted

1 cucumber

To serve:

9oz white rice, cooked

3.5oz kimchi

2 carrots, peeled and julienned

3 spring onions, thinly sliced and placed into iced water

¼ medium onion, finely chopped

3 garlic cloves, finely chopped

1 scallion, chopped

2 tbsp sugar

1 tbsp soy sauce

2 tsp gochugaru (coarse Korean hot pepper flakes)

1 tsp toasted sesame oil

1 tbsp & ½ tsp kosher salt

450g aubergine

1 tbsp vegetable oil

1 tsp sesame seeds, toasted

For the pickled cucumber:

1 tbsp sugar

2 tbsp rice vinegar

2 tsp sesame oil

1 tbsp soy sauce

1 tbsp sesame seeds, toasted

1 cucumber

To serve:

250g white rice, cooked

100g kimchi

2 carrots, peeled and julienned

3 spring onions, thinly sliced and placed into iced water

healthy

Bulgogi Aubergine Rice Bowl

October 16

Method

Ingredients

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