Bomdong Bibimbap (Spring Cabbage, Rice and Eggs)

Bomdong Bibimbap (Spring Cabbage, Rice and Eggs)

The main character in this quick fridge-raid bibimbap is bomdong, a tender Korean spring cabbage that might be hard to find outside of the peninsular country (though a Korean grocery store may carry it). In its place, you can use the inner leaves of a napa cabbage. You also can use a sturdy lettuce, such as Little Gem or even romaine. Any of these options will taste great here, as it’s really the spicy, salty-sweet-savory dressing that ties everything together: a glorious tangle that’s at once a salad and a comforting rice dish. This comes together in 15 minutes if you have cooked rice on hand. If you don’t, get the pot started before you make the cabbage.

Yield: 2 to 4 servings

2 garlic cloves, finely minced or grated

2 tablespoons rice vinegar or distilled white vinegar

1 tablespoon toasted sesame oil, plus more to taste

2 teaspoons gochugaru (see Tip) or gochujang, plus more to taste

2 teaspoons fish sauce, plus more to taste

2 teaspoons toasted sesame seeds

1 teaspoon granulated sugar

Kosher salt, such as Diamond Crystal

12 ounces tender cabbage, such as bomdong or napa, cut into bite-size pieces (4 packed cups)

Vegetable oil, for frying

4 large eggs

2 cups cooked white rice

In a large bowl, stir together the garlic, vinegar, sesame oil, gochugaru, fish sauce, sesame seeds, sugar and ½ teaspoon salt. Add the cabbage and toss to coat. Taste and add more sesame oil, gochugaru, fish sauce and salt as desired.

Heat a large skillet over medium-high. Add enough oil to generously coat the bottom and crack in the eggs. Fry, repeatedly tilting the pan to spoon the hot oil over the whites until they’re opaque, 2 to 3 minutes. Season with salt.

Add the rice to the bowl with the cabbage, then top with the fried eggs. Take a spoon and mix everything up, breaking up the eggs, then enjoy right away, while warm.

Tip: Gochugaru, a mild, savory Korean red-pepper powder, ranges from a fine dust to tiny coarse flakes. Both work in this recipe. You can find gochugaru at Korean and other Asian supermarkets and at many grocery stores, as well as online, but if you can’t find it, Aleppo pepper works in a pinch.

The rice should be either freshly steamed and hot; or reheated and at least warm (so it’s soft). Cold rice is hard and not that appetizing, in my opinion. The temperature contrast in this dish is lovely and comforting, like you’re eating a salad but it’s warm or at least room temperature. Sort of like a burrito bowl, you know? Hope that helps :) Love, Eric