Cabbage Bimbibap
Bimbibap is a fantastic way to use cabbage while it’s in season, highlighting its versatility and nutritional benefits. Cabbage is a super vegetable to cook with not least due to its rich fibre content and array of vitamins, but it also lends itself quite well to high heats and stir fries!
Prep time: 15 mins
Cooking time: 5-7mins
Serves: 1
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1 cup jasmine or short-grain rice2 cups water 2 cups water2 cups shredded cabbage1 carrot, thinly sliced1 courgette thinly sliced1/2 cup sliced mushrooms1/2 cup bean sprouts1-2 tablespoons vegetable oil2 eggs2 tablespoons soy sauce1 tablespoon sesame oil2 tablespoons gochujang (Korean chili paste)1 garlic clove, minced1 teaspoon sugarFor garnish Sesame seeds and green onionsTo serve Folláin’s Kimchi Relish
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- Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the shredded cabbage, carrot,courgette mushrooms, and bean sprouts.
- Sauté for about 5-7 minutes until the vegetables are tender yet crisp.
- Remove from heat and set aside.In a small non-stick skillet, heat a little vegetable oil over medium heat. Crack the eggs into the pan and fry them sunny-side up or according to your preference.
- In a small bowl, mix together soy sauce, sesame oil, gochujang, minced garlic, and sugar until well combined.
- Spoon the cooked rice into bowls. Arrange the sautéed vegetables and wilted spinach neatly over the rice. Place a fried egg on top of each bowl.
- Drizzle the sauce over each bowl and garnish with sesame seeds and sliced green onions. Serve with a dollop of kimchi relish.
Ingredients
- 1 cup jasmine or short-grain rice
- 2 cups water 2 cups water
- 2 cups shredded cabbage
- 1 carrot, thinly sliced
- 1 courgette thinly sliced
- 1/2 cup sliced mushrooms
- 1/2 cup bean sprouts
- 1-2 tablespoons vegetable oil
- 2 eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 garlic clove, minced
- 1 teaspoon sugar
- For garnish Sesame seeds and green onions
- To serve Folláin’s Kimchi Relish
Method
- Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the shredded cabbage, carrot,courgette mushrooms, and bean sprouts.
- Sauté for about 5-7 minutes until the vegetables are tender yet crisp.
- Remove from heat and set aside.In a small non-stick skillet, heat a little vegetable oil over medium heat. Crack the eggs into the pan and fry them sunny-side up or according to your preference.
- In a small bowl, mix together soy sauce, sesame oil, gochujang, minced garlic, and sugar until well combined.
- Spoon the cooked rice into bowls. Arrange the sautéed vegetables and wilted spinach neatly over the rice. Place a fried egg on top of each bowl.
- Drizzle the sauce over each bowl and garnish with sesame seeds and sliced green onions. Serve with a dollop of kimchi relish.
