Slow Cooker Korean-Style Aubergine Rice Bowl
Prepped in just 5 min, this Korean-style rice bowl is packed with spicy, garlicky flavour. You'll cook punchy aubergine in a slow cooker until tender then serve with rice and a creamy twist on pickled cucumber salad. Garnish with sesame seeds for a winner dinner.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5- 10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg
Now, let's get started!
Boil half a kettle and turn on your slow cooker to high
Chop your aubergine[s] into 8 thin wedges per person and deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into chunks
Crush your garlic open by squashing with the side of a knife and remove the skins
Add the crushed garlic, chopped pepper, aubergine wedges and 3/4 of your gochujang paste (can't handle the heat? Go easy!) to the dish with 2 tsp [3 tsp] [4 tsp] flour and stir it all together
Add your soy sauce, mirin, vegetable stock mix, half your rice vinegar (you'll use the rest later!) and 50ml [65ml] [85ml] boiled water
Cook for 3 hours – this is your Korean-style aubergine
Bash your cucumber with a rolling pin, then chop it into large, bite-sized pieces – this is your smashed cucumber
Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!
Add the remaining rice vinegar, mayo, the remaining gochujang paste (not a fan of spice? Just add a little!) and smashed cucumber to a bowl and mix until fully combined – this is your gochujang cucumber
Use this time to clear up, simply chill, or have a cup of tea!
Once the Korean-style aubergine is almost ready, squeeze your pouch[es] of cooked white long grain rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Serve the Korean-style aubergine with the cooked rice and gochujang cucumber to the side
Garnish the cooked rice with your black sesame seeds and toasted sesame seeds and drizzle any remaining gochujang sauce over the cucumber
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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