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cut eggplant into bite-size pieces
grate garlic cloves and ginger
chop the scallions
combine chicken broth with soy sauce, sesame oil, sugar, miso and corn starch
cook rice according package directions
heat oil over medium, add eggplant
cook for about 5 minutes, add oil if needed
remove from skillet
add 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
finish off with remaining scallions and cilantro