Sticky Korean-Style Gochujang Aubergine with Sesame Rice

For the Aubergine

• 3 medium aubergines (about 900 g), cut into 3 cm chunks
• 2½ tbsp neutral vegetable oil
• ¼ tsp fine salt

For the Gochujang Glaze

• 3 tbsp gochujang
• 2 tbsp reduced-salt soy sauce or tamari
• 1½ tbsp maple syrup
• 1 tbsp rice vinegar
• 2 garlic cloves, grated
• 20 g fresh ginger, grated
• 80 ml water
• 1 tsp toasted sesame oil

For the Sesame Rice

• 300 g jasmine rice
• 450 ml water
• ½ tsp fine salt
• 2 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

For the Quick-Pickled Cucumber

• 1 cucumber, thinly sliced
• 3 tbsp rice vinegar
• 1 tsp caster sugar
• ¼ tsp fine salt

To Finish

• 3 spring onions, sliced
• 1 tbsp toasted sesame seeds
• Fresh coriander (optional)