Rice Dishes

Eggplant Fried Rice with Doenjang

Name: Eggplant Fried Rice with Doenjang
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Kabocha squash; 30 g Onion; 35 g Seokbakji (radish kimchi); 40 g Bell pepper; 90 g Eggplant; 50 g Tofu; 180 g Cooked rice; 10 g Saltwort greens (sebal-namul); 5 g Minced garlic; 12 g Low-sodium doenjang; 0.3 g Ground black pepper; 4 g Perilla oil

가지볶음밥

Fried rice with diced eggplant, bell pepper, seokbakji (radish kimchi) and crumbled tofu, seasoned with low-sodium doenjang and perilla oil, served with mashed kabocha and saltwort greens. Eggplant and kabocha are high in potassium, which helps the body flush out sodium.

🇰🇷 A twist on Kimchi Bokkeumbap — see the classic kimchi fried rice recipe →

📝 Step-by-Step Instructions

Boil and mash the kabocha.

Eggplant Fried Rice with Doenjang — step 1

Dice the onion, seokbakji, bell pepper and eggplant, and crumble the tofu.

Eggplant Fried Rice with Doenjang — step 2

Stir-fry the garlic, onion and seokbakji, add the tofu and cook until the moisture is gone, then add the eggplant and bell pepper.

Eggplant Fried Rice with Doenjang — step 3

Add the rice, doenjang and pepper and stir-fry, then add the perilla oil and toss once more.

Eggplant Fried Rice with Doenjang — step 4

Plate with the mashed kabocha and saltwort greens.

Eggplant Fried Rice with Doenjang — step 5

📊 Nutrition Facts (per serving)

644.9Calories (kcal)

20.15 gCarbs

3.33 gProtein

1.14 gFat

505.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.