Korean Rice Bowl

INGREDIENTS

• 1 cup (250 mL) rice wine vinegar
• 1 cup (250 mL) water
• 1 Tbsp. (15 mL) sugar
• 1 Tbsp. (15 mL) salt
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 cup (250 mL) brown rice
• 1 tsp. (5 mL) Knorr Selects™ Vegetable Bouillon or Knorr Selects™ Chicken Bouillon
• 2 Tbsp. (30 mL) Knorr ® Korean BBQ Seasoning Blend
• 8 Tbsp. (125 mL) Hellmann's® Real Mayonnaise, divided
• 2 in./ 5 cm fresh ginger, grated on a microplane
• 4 cloves garlic, grated on a microplane
• 1 package (454 g) extra firm tofu, cut into 1-in. cubes and patted dry
• 1 Japanese eggplant, sliced lengthwise
• 1 Tbsp. gochujang hot pepper paste
• 1 clove garlic, grated on a microplane