Asian coconut rice bowl with mild gochugaru glazed beef, lacquered eggplant, and herbed cucumber salad

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with the coconut milk, water, and 2 g (1/3 tsp) salt. Bring to a gentle boil, reduce to very low heat, cover, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

2. 2

   2. While the rice cooks, combine the beef with 30 ml (2 tbsp) soy sauce, honey, gochugaru, half of the garlic, half of the ginger, 5 ml (1 tsp) sesame oil, and the cornstarch in a bowl. Let it marinate for 10 minutes.

3. 3

   3. In another bowl, toss the eggplant with 15 ml (1 tbsp) vegetable oil, 15 ml (1 tbsp) soy sauce, maple syrup, 15 ml (1 tbsp) rice vinegar, and 1 g (a pinch) salt.

4. 4

   4. Heat the oven to 425°F / 220°C. Spread the eggplant on a lined tray and roast for 18 to 20 minutes, turning halfway through, until golden and tender.

5. 5

   5. For the salad, combine the cucumber with 30 ml (2 tbsp) rice vinegar, the lime juice and zest, scallion, cilantro, mint, and 1 g (a pinch) salt. Set aside so the flavors can develop.

6. 6

   6. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and cook the beef in a single layer for 2 to 3 minutes per side, in batches if needed, until browned and cooked through. Set aside.

7. 7

   7. Lower the heat to medium and add the remaining garlic, the remaining ginger, 15 ml (1 tbsp) water, and 10 ml (2 tsp) soy sauce to the same skillet. Cook for 30 seconds, return the beef to the pan, and toss for 1 minute until glossy and glazed.

8. 8

   8. Fluff the coconut rice and divide it among 4 bowls. Top with the roasted eggplant, glazed beef, and cucumber salad with its juices.

9. 9

   9. Finish each bowl with sesame seeds and a few drops of the remaining sesame oil. Serve immediately.