Gaji Sotbap (Pot Rice with Eggplant) with Mushrooms
A pot rice dish where seasonal eggplant and mushrooms are steamed on top of the rice and mixed with a seasoned sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pot rice features seasonal eggplant and chewy mushrooms added during the steaming stage to keep their soft, fluffy texture. By placing the vegetables on top once the water has cooked down, they cook gently, keeping their clean color and texture. Paired with a savory, spicy soy sauce seasoning and nutty perilla oil, it makes a satisfying meal even without any side dishes.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White rice2 cups
- Water2 1/2 cups
- Eggplant2
- Mushrooms100 g
- Carrot1/4
- Large green onion (daepa)a little
Mixing sauce
- Gochugaru (Korean chili flakes)2 tbsp
- Minced green onion (or scallions (jjokpa))4 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))6 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame seeds1 tbsp
- Perilla oil (or toasted sesame oil)as needed
- Rinse 2 cups of white rice, add it to the pot with 2 1/2 cups of water, and soak for 30 minutes.
- I prepared mushrooms instead of meat, but you can also use ground beef or pork.
Steps
Prepare the ingredients
Prepare 2 medium-sized eggplants, a handful of mushrooms, carrot, and large green onion (daepa).
I prepared mushrooms instead of meat, but you can also use ground beef or pork.
Cut the ingredients
Cut the eggplant into pieces that are not too thick so they are easy to mix and eat.
Julienne the carrot into pieces that are not too long, and chop the mushrooms finely. Finely slice the large green onion...
Make the mixing sauce
Combine and mix all the seasoning ingredients except for the perilla oil or toasted sesame oil.
Cook the rice
Rinse 2 cups of white rice, add it to the pot with 2 1/2 cups of water, and soak for 30 minutes.
Once it begins to boil over high heat, reduce the heat to low, cover with the lid, and let it simmer gently while scraping the bottom occasionally.
Once the water has cooked down, add the sliced eggplant and all remaining ingredients...
Cover with the lid and let it steam for 10 minutes.
Adjust the heat to the lowest possible flame while steaming so the bottom does not burn.
The eggplant and vegetables are cooked just right, and the rice turned out perfectly fluffy.
Gently mix the ingredients together with a spatula and transfer to bowls.
Finish
I always feel rushed when taking the finished photo.
I just want to eat it quickly while it is warm and delicious.
Since I love perilla oil, I drizzle it generously, top it with the sauce, and mix it thoroughly to eat.
Adding plenty of eggplant gives a subtle aroma, and the texture is pleasantly soft without turning mushy.
The chewy bites of mushroom play the role of meat, and my only regret is that I wish I had added even more large green onion than I prepared.
I enjoyed a delicious dinner with this pot rice with eggplant.
Have a wonderful dinner and a relaxing time.
Ppunwife's tips
- Adding the vegetables during the steaming stage to cook them gently improves both texture and color.
- Adjust the heat to the lowest possible flame while steaming so the bottom does not burn.
FAQ
What kind of meat can I use if I want to add meat?
You can cook with ground beef or ground pork instead of mushrooms.
How do you cook the vegetables so they keep their texture without getting mushy?
Once the rice water has cooked down, add the sliced eggplant and vegetables, then steam over the lowest heat for 10 minutes to cook them just right without turning mushy.
Can I use another oil instead of perilla oil for mixing?
Depending on your preference, you can use toasted sesame oil instead of perilla oil to toss for a nutty flavor.
