Sweet and Savory Gaji Deopbap (Eggplant over Rice)
A one-bowl dish of pan-grilled eggplant simmered in a sweet and savory sauce and served over rice.
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 →
Eggplant is microwaved and pan-grilled, then simmered in a sweet and savory soy sauce seasoning. With its fluffy texture and savory depth reminiscent of eel over rice, it makes an easy yet satisfying meal.
- Servings
- about 1–2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Eggplant2, 320 g (small)
- Large green onion (daepa)a little
- Red chili peppera little
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Oyster sauce1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1/2 tbsp
- Water3 tbsp
Steps
Prepare the ingredients
The eggplant is really long. It is like two in one.
Cutting it in half makes it about the size of 2 small ones.
Prepare a little large green onion (daepa) and red chili pepper for garnish and chop them finely.
Prepare the eggplant
Peel the eggplant with a peeler and microwave it for 2 minutes.
Do not cut all the way through to the bottom; score about 2/3 of the way down and spread it open as you make the cuts.
Pan-fry the eggplant
Add oil to the pan, brown the inside first until golden, and then cook the other side.
Simmer in sauce
Add all seasoning ingredients, and once it starts to boil, reduce the heat to low and simmer.
Spoon the sauce from the edges over the top, and it will soak it up quickly like a sponge.
Do not simmer it until dry; leave some sauce to drizzle over the rice.
Finish
Sprinkle the green onion and chili on top to finish.
Ppunwife's tips
- Do not cut all the way through to the bottom; score about 2/3 of the way down and spread it open as you make the cuts.
- Spoon the sauce from the edges over the top, and it will soak it up quickly like a sponge.
- Do not simmer it until dry; leave some sauce to drizzle over the rice.
FAQ
How deep should I score the eggplant when spreading it open?
Do not cut all the way to the bottom; just make cuts about 2/3 deep and spread it open.
Should I cook down all the sauce until dry?
Do not boil it completely down; it is best to leave some sauce behind and spoon it over the rice.
Can I use other garnishes instead of red chili pepper? AI-generated
Toasted sesame seeds or scallions (jjokpa) also pair wonderfully to suit your taste.
