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EggPlant Deobap
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5 from 2 votes

Eggplant Deopbap with Soy Sauce Topping

Make a savory, aromatic rice with eggplant
Course: Easy
Servings: 4 servings


Eggplant Deopbap

  • Short-grain rice - 2 cups
  • Water - 1.75 cups
  • Eggplant - 2 whole
  • Minced pork or beef - ½ a cup (optional)
  • Spring onion - one stalk forearm length
  • Soy Sauce - 3 Tablespoons 

Soy Topping Sauce

  • Soy Sauce - 3 Tablespoons
  • Mirim - 1 Tablespoon
  • Gochugaru - 1 Tablespoon
  • Honey - ½ Tablespoon
  • Sesame oil - 1 Tablespoon
  • Sesame seeds - ½ Tablespoon
  • Spring Onion  - 2 Tablespoons optional
  • Asian chives - few stalks optional
  • Chili Pepper - ½ a whole optional


Prep Ingredients:

  • 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. 

Initial Stirfry

  • 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. 
  • Next, make some of your favorite banchans. We made Korean Rolled Omelette and Korean Seasoned Spinach

Make Bowl

  • When the rice cooker is finished, open it and give the rice a good mix. Make sure to mix the toppings on the top with the rice on the bottom. 
  • Place a few scoops of the mixed rice into individual bowls. Before serving, take a few spoonfuls of the soy topping sauce and drizzle it over the rice 
  • Bon Appetit!