Gochujang Eggplant Rice Bowls
servingdumplings.com
cut eggplant into small bite-size pieces
grate the garlic cloves and ginger
chop the scallions
combine hot chicken broth with soy sauce, sesame oil, miso paste sugar and corn starch
boil rice according to package directions
heat oil over medium, add eggplant
cook for 5 minutes, add oil
remove from skillet
add oil and ground pork, break up into pieces
cook until well browned
stir in garlic, ginger and 1/2 of the scallions
stir in eggplant and gochujang paste
add prepared sauce, simmer for 5 minutes
GO TO RECIPE
finish off with remaining scallions and cilantro
GO TO RECIPE