How much time do you think you need to prepare a delicious dinner? An hour? or two? Don’t worry about it. With me, all you need is just 15 minutes, so just bring a cabbage that’s lying around in your fridge.
#1 CABBAGE FRIED RICE (2 servings)
Ingredients:
- 5 oz (150g) green cabbage, about 2 cups
- 3 cloves garlic
- 2 green onions
- 5 oz (150g) boneless, skinless chicken breast (or bacon, pork, beef, etc.)
- 1 tbsp neutral-tasting oil
- 2 cups (420g) cooked rice, preferably day-old
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp toasted sesame oil
- 2 fried eggs (optional), to serve
- Generous pinch of toasted sesame seeds, to garnish
Marinade:
- 1 tsp soy sauce
- Black pepper, to taste
Instructions:
1. Thinly slice the cabbage and garlic. Thinly slice the green onions, separating the whites and greens.
2. Cut the chicken breast into nice, little cubes. Transfer to a mixing bowl. Season with 1 teaspoon soy sauce and black pepper to taste. Toss together.
3. In a wok (or pan), heat the oil over medium-high heat. Once it gets nice and hot, add the chicken, garlic, and white parts of the green onions. Cook for 2 minutes or until the chicken is nicely browned. Add the cabbage and give it a good stir for another 2 minutes or until the cabbage is slightly wilted.
4. Increase the heat to high. Add the rice along with 1 tablespoon soy sauce and 1 tablespoon oyster sauce. Stir-fry them all together for 2 minutes or until every single grain is nicely coated.
5. Turn the heat off. Add the sesame oil and give it a final mix. Divide the rice into serving bowls. Top with some fried eggs, green onions, and sesame seeds. Enjoy!
#2 TUNA CABBAGE RICE BOWL (2 servings)
Ingredients:
- 14 oz (400g) green cabbage
- 1/2 yellow onion
- 2 green onions
- 1 tbsp neutral-tasting oil
- 5 oz (150g) canned tuna
- Black pepper, to taste
- 1/2 tbsp toasted sesame oil
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- 2 Soft-Boiled Eggs, to serve
- Generous pinch of toasted sesame seeds, to garnish
- Handful of microgreens, to serve
Sauce:
- 1.5 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp mirin
- 1/2 tbsp minced garlic
Instructions:
1. Cut the cabbage into bite-sized pieces. Thinly slice the onion and green onions. Separate the whites and greens.
2. Make the sauce. In a small container, mix together Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, mirin, and garlic.
3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the white parts of the green onions. Saute for 1 minute or until fragrant. Add the cabbage and onion. Stir-fry for 3 minutes or until the cabbage starts to soften.
4. Add the canned tuna and the sauce. Stir them around for 3 minutes.
5. Turn the heat off. Add black pepper to taste and sesame oil. Give it a final mix. Divide the rice into serving bowls. Add some cabbage over the rice. Garnish with Soft-Boiled Eggs, green onions, sesame seeds, and microgreens. Enjoy!
#3 MUSHROOM RICE BOWL (2 servings)
Ingredients:
- 3 shiitake mushrooms
- 2.8 oz (80g) oyster mushrooms
- 5 oz (150g) green cabbage, about 2 cups
- 1/4 yellow onion
- 2 green onions, divided
- 1 tbsp neutral-tasting oil
- 1 tbsp minced garlic
- Kosher salt and black pepper, to taste
- 1 tsp soy sauce
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
Ssamjang Sauce (or store-bought ssamjang):
- 2 tbsp Korean soybean paste (doenjang)
- 1/2 tbsp Korean chili paste (gochujang)
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp minced garlic
- 1 tbsp toasted sesame oil
- 1/2 tbsp light corn syrup
- 1/2 tbsp mirin
- 1/2 tbsp toasted sesame seeds
Instructions:
1. Thinly slice the shiitake mushrooms. Tear the oyster mushrooms into little strips.
2. Thinly slice the cabbage and onion. Cut the green onions into long strips and thinly slice some for garnish.
3. Make the ssamjang sauce. In a small container, mix together all the ingredients for the ssamjang sauce.
4. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add 1 tablespoon minced garlic and saute for 30 seconds or until fragrant. Add the onion, cabbage and salt and pepper to taste.Cook for 1 minute.
5. Add the mushrooms. Cook for another 2 to 3 minutes or until the mushrooms are slightly wilted. Add 1 teaspoon soy sauce and mix together.
6. Turn the heat off. Add the green onions and give it a good mix.(If you want some extra kick, you can add some sliced fresh chili here.)
7. To serve, divide the rice into serving bowls. Add a good amount of cabbage and mushrooms. Top with green onions, ssamjang sauce, and sesame seeds. Enjoy it like Bibimbap (Mixed Rice)! 🙂
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YOU MAY ALSO LIKE:
- Cabbage Fried Rice
- Tuna Cabbage Rice Bowl
- Mushroom Rice Bowl
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