Gaji Deopbap (v) Recipe

Rinse the rice under cold water until the water runs nearly clear to remove excess starch; drain well.

Combine the rinsed rice, 1.8 cups water and 1/4 tsp salt in a rice cooker or heavy saucepan. If using a saucepan bring to a boil over medium-high, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let rest covered 10 minutes off heat. Fluff with a fork and keep warm.

Toast 2 tbs sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 2–3 minutes. Reserve 1 tbs for garnish and roughly grind the remaining seeds using a mortar and pestle or spice grinder.

In a small bowl combine the ground sesame seeds, 1 tbs sesame oil, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp gochujang and 1/2 tsp sugar or maple syrup. Whisk until smooth. Taste and adjust saltiness or heat; set aside.

Place julienned radish in a small bowl, sprinkle 1/2 tsp salt and toss. Let sit 10 minutes then squeeze out excess liquid with your hands or a clean towel.

Add 1 tbs rice vinegar and 1/2 tsp sugar to the drained radish, toss to combine. Let sit at room temperature while preparing other components so flavors mellow; this is a quick pickle rather than a fermented kimchi.

Preheat oven to 220°C (425°F). Prick eggplant skin a few times with a knife to prevent bursting. Place on a baking sheet lined with foil.

Roast the eggplant 25–35 minutes until skin is collapsed and flesh is very soft. Alternatively char over a gas flame or broil on high, turning so the skin blackens and the flesh becomes tender.

When cool enough to handle, peel and discard the skin. Transfer the flesh to a bowl and mash with a fork until very smooth (or process briefly in a blender for a silky texture).

To the mashed eggplant add 1 tsp neutral oil, 1 minced garlic clove, 1 tbs sliced scallion, 1/2 tsp soy sauce, 1/2 tsp toasted sesame oil, 1/4 tsp salt and 1/8 tsp white pepper if using. Stir or blend until well combined and slightly airy. Taste and adjust seasoning. Keep warm or at room temperature.

Prepare the cucumber, carrot and greens: if using spinach, blanch in boiling water 20–30 seconds, then plunge into ice water, squeeze out excess water and roughly chop. Season lightly with a pinch of salt and 1/2 tsp sesame oil if desired.

To assemble each bowl (makes 2 servings): divide cooked rice between two bowls, forming a slight well in the center.

Spoon a generous portion of the whipped gaji (roasted eggplant) into the center of each rice bowl.

Arrange pickled radish, cucumber, shredded carrot and spinach around the eggplant in separate sections, creating a colorful top (like a deopbap style assembly).

Drizzle 1/2 the roasted sesame dressing over each bowl (or serve the dressing on the side). Sprinkle reserved toasted sesame seeds, shredded nori and sliced scallion on top.

Serve immediately. Mix the bowl thoroughly before eating so rice is coated with dressing and eggplant distributes through the vegetables.