brown rice, rinsed
In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).
Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.
gochujang, more depending on heat preference
In a bowl, make a cornstarch slurry with water.
Add the remaining sauce ingredients and 2 tablespoons of water.
eggplant, sliced into half inch rounds
scallions, thinly sliced
Pre-heat the oven to 390°F.
On a non-stick baking sheet, add eggplant to bake for 30m, flip to bake the other side halfway through. They should be soft and lightly browned.
In a pan over medium-high heat, add vegetable oil to cook scallions for 2m.
Add to cook sauce mixture until thickened (1m).
Add eggplant to coat with sauce.
peanuts, toasted and chopped
cilantro, finely chopped
Serve this dish family style. In a serving dish, add gochujang eggplant. Garnish with peanuts and cilantro.
Serve with a portion of rice each, in two separate bowls.
scallions, diagonally sliced
In a pot over medium high heat, bring tofu and water to boil. Turn off heat.
Stir in miso paste until incorporated.
This soup will accompany the main dish. Prepare two bowls. In each, add a portion of soup and tofu. Garnish with scallions.