Description
Sweet‑spicy gochujang‑glazed pork and tender roasted eggplant served over warm rice for a bold and satisfying one‑bowl meal.
Ingredients
Scale
- 1 lb pork tenderloin or shoulder, sliced into strips
- 1 medium eggplant, cut into 1‑inch cubes
- 2 tablespoons vegetable oil (divided)
- Salt and pepper, to taste
- 2 tablespoons soy sauce
- 2 tablespoons mirin (or rice wine)
- 2 tablespoons sesame oil
- 3 tablespoons gochujang (adjust for heat)
- 2 teaspoons minced fresh ginger
- 3 garlic cloves, minced
- 4 cups cooked rice
- 2 scallions, thinly sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Preheat oven to 425 °F (220 °C). Toss eggplant cubes with 1 tablespoon oil, salt and pepper. Roast for 20‑25 minutes until golden and tender.
- In a bowl, whisk soy sauce, mirin, sesame oil, gochujang, ginger and garlic. Add pork strips and coat thoroughly. Marinate for 10 minutes.
- Heat remaining 1 tablespoon oil in a skillet over medium‑high heat. Add pork strips and cook until cooked through and glaze thickens, about 3‑4 minutes.
- Divide rice among bowls. Top each with roasted eggplant and glazed pork. Sprinkle scallions and sesame seeds.
- Serve immediately. Optional: add steamed greens or kimchi on the side.
Notes
- To reduce spice, use less gochujang or add a teaspoon honey.
- For vegetarian version, swap pork for firm tofu or tempeh.
- Store components separately for best texture when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Unsaturated Fat: undefined