In the traditional Korean dish, the aubergines are steamed for seven minutes before you gently stir in the red pepper and sesame dressing. In this version, I let the oven steam the aubergines, while basmati rice and cabbage cook underneath for a simple and filling all-in-one dish. Gochugaru, or Korean red pepper flakes, are available online and at specialist shops. They really make the dish and once you have a jar, you’ll find yourself scattering the flakes on everything (scrambled eggs are my favourite).