Gochujang Eggplant Rice Bowls


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