Spicy Cabbage Bibimbap
The 5-minute Korean rice bowl you didn't know you needed. Regular cabbage, pantry sauce, one egg. That's it.
Ingredients
The Bowl
- 1/8 head cabbage
- 1 bowl rice sushi rice
- 1 egg fried
- 1 tsp sesame seeds
- 1 tbsp sesame oil to drizzle
Spicy Cabbage Sauce
- 1.5 tbsp Gochugaru Korean red pepper flakes
- 2 tbsp vinegar
- 2 tbsp Korean soy sauce Jin Ganjang
- 1 tbsp plum syrup or 0.7 tbsp honey
- 0.5 tsp sugar
- 1 tsp minced garlic
- 1 tbsp sesame oil
Equipment
Method
- Shred ⅛ head of cabbage as thinly as possible with a mandoline or sharp knife.
- Toss the shredded cabbage and all sauce ingredients together in a bowl. Mix gently.
- Fy one egg in a lightly oiled pan.
- Place the spicy cabbage on warm rice. Top with the fried egg. Drizzle sesame oil, sprinkle sesame seeds, mix, and eat immediately.
Nutrition
Calories 468kcal | Carbohydrates 28g | Protein 13g | Fat 36g | Saturated Fat 6g | Polyunsaturated Fat 14g | Monounsaturated Fat 14g | Trans Fat 0.02g | Cholesterol 164mg | Sodium 2428mg | Potassium 642mg | Fiber 8g | Sugar 7g | Vitamin A 3967IU | Vitamin C 43mg | Calcium 147mg | Iron 5mg
Notes
Optional but highly recommended: Add canned tuna or seaweed flakes (gim) on top. Elevates the whole bowl.
