English
Eggplant Fried Rice

Photo: Korea Ministry of Food and Drug Safety

South Korea

Eggplant Fried Rice

가지볶음밥

Rice · Stir-fried

RiceCourse
645kcal · per serving
Not spicySpice
🌱 VeganGluten-free
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Recipe

Eggplant Fried Rice

Not spicyVeganGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • kabocha squash단호박(100g)
    100 g
  • onion양파(30g)
    30 g
  • seokbakji (radish kimchi, ripened)석박지(35g)
    35 g
  • bell pepper파프리카(40g)
    40 g
  • eggplant가지(90g)
    90 g
  • tofu두부(50g)
    50 g
  • cooked rice밥(180g)
    180 g
  • sebal namul (sea hair-like greens)세발나물(10g)
    10 g
  • Seasoning: minced garlic양념 다진 마늘(5g)
    5 g
  • low-sodium doenjang (soybean paste)저염된장(12g)
    ↔ No low-sodium doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
    🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
    12 g
  • ground black pepper후춧가루(0.3g)
    0.3 g
  • perilla oil들기름(4g)
    4 g

Nutrition per serving

645kcal
20.15gCarbs
3.33gProtein
1.14gFat
505.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Boil the kabocha squash and mash it.
  2. Dice the onion, seokbakji, bell pepper and eggplant, and mash the tofu.
  3. Stir-fry the minced garlic, onion and seokbakji in a pan, add the tofu and stir-fry until the moisture is gone, then add the eggplant and bell pepper and stir-fry.
  4. Add the rice, low-sodium doenjang and ground black pepper and stir-fry, then add the perilla oil and stir-fry once more.
  5. Put in a bowl and finish with the mashed kabocha squash and sebal namul on the side.
💡 TipLow-sodium doenjang is used to reduce saltiness, and eggplant and kabocha squash, which are high in potassium, help excrete sodium from the body.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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