Late-Summer Eggplant Rice
Fluffy rice with late-summer eggplant and seasoned beef, using a 10-minute moisture-control step.
Late-summer eggplant holds plenty of moisture. A brief salting and slightly reduced cooking water keep both the rice and eggplant pleasantly textured.
⏱️ 55m total (Prep 20m / Cook 35m)
📊 Difficulty: Easy
🌶️ Spice: Mild
👥 Yield: 2 servings
🛠️ Tools: Rice measuring cup
🛠️ Tools: Paper towel
🛠️ Tools: Rice cooker or pot
📅 Recommend: Summer
📅 Recommend: Early fall
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Short-grain rice1 cup
- Eggplant2 medium
- Ground beef3.5 oz
🥣 Sauce & Seasoning
- Water3/4 cup
- Soy sauce1 tbsp
- Salt1/3 tsp
- Minced garlic1/2 tsp
- Sesame oil1 tsp
- Black pepperTo taste
🌿 Toppings & Garnish
- Sliced scallion2 tbsp
📊 Estimated Nutrition (Per Serving)
Calories
약 480 kcal/인분
Sodium
양념에 따라 다름
Fat
약 12 g
Protein
약 18 g
👨🍳 Cooking Steps
1
Rinse rice, soak 20 minutes, then drain well.
💡 Tip: Use 3/4 cup water for the soaked rice.
2
Cut eggplant into 1/2-inch half-moons, toss with salt, rest 10 minutes, and press dry.
💡 Tip: Do not rinse; blot only.
3
Cook beef with soy sauce, garlic, and pepper over medium heat for about 3 minutes.
💡 Tip: Stop once no pink remains.
4
Add rice and water to the cooker, layer beef and eggplant on top, and cook without stirring.
💡 Tip: Mixing first can scorch the bottom.
5
Rest 5 minutes after cooking, add sesame oil and scallion, and fold gently.
💡 Tip: Fold only a few times to keep eggplant intact.
🌟 Pro Chef Tips
- • Blotting the eggplant and using about 10% less water are the key controls.
⚠️ Avoid Common Pitfalls
- ❌ Do not rinse the eggplant after salting.
- ❌ Do not stir the layers before cooking.
🧊 Storage & Reheating
- • Refrigerate leftovers in shallow containers within 2 hours and reheat thoroughly within 3–4 days.