Korean · Salad

Roasted Aubergine Grain Bowl

This Korean Grain Bowl leans on gochujang and honey to do the heavy lifting. We roast the Aubergine for real depth, then bring it together in one pan.

4.9 from 322 cooks

Prep25 min

Cook35 min

Serves4

LevelEasy

Members' recipe

Ingredients

2 largeaubergine
1 cupstock
1 large, choppedonion
freshly groundblack pepper
1 tbspgochugaru

Method

Prep everything first: chop the aromatics, measure the gochujang and honey elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Korean

Lentil Dip in kimchi

The kind of Korean plate you make on repeat. kimchi, a proper bake, and a finish of fresh herbs.

1 hr 15 min · Medium

Korean

Smoked Squash with soy and sesame

Our tested Smoked Squash Medley: fermented, generous, and balanced with soy and sesame. Serves...

2 hr 20 min · Medium

Korean

Baked Beef with gochujang and honey

A gochujang-glazed take on Beef Salad, built on gochujang and honey and finished the way we...

55 min · Medium

Korean

Glazed Squash Ramen

This Korean Ramen leans on garlic and scallion to do the heavy lifting. We glaze the Squash for...

35 min · Easy