Step 1

Heat up the oven to 200° C / 390° F and grab an old-fashioned (ideally steel not teflon coated) baking tray. See NOTES for the alternative.

Step 2

Cut your aubergines / eggplants into 1.25 cm / ½" rounds and arrange them on the baking tray. There is no need to grease them although you can use a small amount of oil if you wish. Bake for about 25-30 minutes, flipping the slices to the other side halfway through. They are done when soft all the way though and lightly browned on both sides.

Step 3

Meanwhile, cook the rice (I use the absorption method, 1 cup rice : 1¼ cups water and no salt) and chop spring onions. Cut them on the diagonal and separate white and light green parts from the dark green ends, which we will use as garnish. Set aside.

Step 4

Dissolve cornstarch in 2 tsp of water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp of water. Mix well and adjust the level of spiciness (gochujang) to your taste.

Step 5

Once out of the oven, cut aubergine slices into smaller, bite-sized chunks. I cut each slice into 6-8 wedges, depending on the size.

Step 6

Heat up a wok on a medium heat. Once it starts to smoke slightly, add a small amount of oil, white and light green spring onion slices to the wok. Stir fry them for a few seconds - until softened and lightly charred.

Step 7

Give the sauce a good stir before adding it to the hot wok. Allow it to bubble for a few seconds to thicken. Stir in aubergine / eggplant chunks, give them a few seconds to heat up. Take off the heat.

Step 8

Divide the rice between two bowls, top with saucy aubergine / eggplant. Garnish with green parts of spring onions, fresh coriander and chopped toasted peanuts.