Soybean Paste Eggplant Rice Bowl

Cut the eggplant, onion, and green onion into bite-sized pieces.

Mix soybean paste, gochujang, minced garlic, sugar, cooking wine, and water to make the sauce.

Heat cooking oil in a pan and stir-fry the green onion to make green onion oil.

Add the onion and eggplant and stir-fry over medium heat.

When the vegetables are cooked, add the sauce and stir-fry well to combine.

Spoon the cooked eggplant mixture over rice, finish with a drizzle of sesame oil and a sprinkle of sesame seeds.