Rinse your rice (2 cups worth) under running water.
Then take out a mixing bowl. Fill it with cold water and let the rice soak in it for 15 minutes.
In the meanwhile, let's prep: Cut each eggplant in half and dice into half-moon slices. Next, cut your spring onion stalk into thin slices. Finally, measure about ½ cup of minced meat.
After 15 minutes, pour the soaking rice through a sieve and empty out the water. Place the hydrated rice into your rice cooker bowl. Measure 1.75 cups of water and place into rice cooker bowl. Set aside.
Place a frying pan on medium-high heat. Put a good amount of oil in (~2 Tablespoons)
Once the oil is hot, place the spring onion pieces in. Let the spring onion dance in the oil for 1 minute - it will give the oil good flavor.
Next, add in the minced meat and stir-fry it until there is no more pink in the meat. (Note: If you're not using meat, skip to next step).
Now, add in the chopped eggplant and stir-fry for 30 seconds. Add-in your Soy Sauce (3 Tablespoons). Stir-fry everything for 1-2 minutes, or until the eggplant starts to wilt. Turn off the heat.
Use a wooden spoon and scoop the stir-fry into your rice bowl. (Note: Don't fill the rice bowl to the top - leave some room as the rice will rise)
Press start and get your rice cooking.
Make Sauce & Other Banchans
To make the topping sauce, mix together: Soy Sauce (3T), Mirim (1T), Gochugaru (1T), Honey (½T), Sesame Oil (1T), Sesame Seeds (½T). You can also throw in some chopped spring onions (optional), asian chives or minced chili peppers (½ a pepper) to the sauce to add extra flavor.