This recipe is pure genius. It comes from Eric Kim, one of my favorite food columnists at the New York Times Magazine. It’s delicious, easy to make, and beautiful (all things eggs!).
Bomdong (bom=spring, dong=cabbage) refers to a type of Korean Napa cabbage harvested in the early spring. You might be able to find it at your local Korean market. If it’s not available, Napa cabbage (below) works very well in its place and is available all year round.
I recently needed to replenish my gochugaru and found this one on Amazon. With its medium heat level, it works perfectly in this dish. It’s available in various sizes which makes it convenient for storing depending on how often you use it. This is the smallest and it works for me since it doesn’t take up much space and is easy to dispense from the container.
It’s a good idea to make extra cabbage for subsequent lunches. You can serve it with rice for a quick snack or toss it with cold somen noodles.
This simple dish will surprise you with its delicious flavor, colors and textures all tucked into one bowl.
Mix all the ingredients together for a tasty bibimbap (mixed rice) bowl. Jeulgida (enjoy)!
Bomdong Bibimbap
2
servingsAdapted from Eric Kim – NYT Recipes
Ingredients
2 garlic cloves, finely minced or grated
2 tablespoons unseasoned rice vinegar (or distilled white vinegar)
1 tablespoon toasted sesame oil, plus more to taste
2 teaspoons gochugaru (more or less depending on your preferred heat level)
1 teaspoon fish sauce
1 tablespoon toasted sesame seeds
3/4 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)
Neutral oil for frying
2-4 large eggs (depending on how many eggs you want to serve per person)
White rice for serving
Directions
- In a large bowl, stir together the garlic, vinegar, sesame oil, gochugaru, fish sauce, sesame seeds, sugar and 1/2 teaspoon kosher salt. Add the cabbage and toss to coat. Taste and add more sesame oil, gochugaru, fish sauce and salt as desired.
- Heat a medium or large skillet (depending on how many eggs you are cooking) over medium to medium high heat. Add enough oil to generously coat the bottom and crack in the eggs. Fry the eggs, repeatedly tilting the pan to spoon the hot oil over the whites until they are opaque, 2-3 minutes. The higher heat for cooking these eggs will ensure you get those crispy edges. Season with salt. You may also use your favorite method for sunny side up eggs without crispy edges (but they are good!)
- Add the hot rice to the bowls and a generous amount of cabbage, then top with the fried eggs. Take a spoon and mix everything up, breaking the eggs. Enjoy right away while warm.