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Take about 32 Bom-dong leaves (or inner leaves of napa cabbage/butterhead lettuce). Wash the leaves thoroughly and dry them, using a salad spinner if available, to remove excess water.

Tear the dried leaves into smaller, bite-sized pieces and place them into a large mixing bowl.

In a small bowl, combine the seasoning ingredients: 4 teaspoons gochugaru, 4 teaspoons soy sauce, 2 teaspoons granulated sugar, 1 teaspoon minced garlic, 2 teaspoons vinegar, 2 teaspoons sesame oil, 2 teaspoons sesame seeds, and 1/2 teaspoon fish sauce (if using). Mix well to create the dressing.

Pour the prepared seasoning dressing over the torn Bom-dong leaves in the large mixing bowl. Mix all the ingredients thoroughly with a spoon or your hands until the leaves are evenly coated.

Prepare 8 fried eggs. Heat a non-stick pan over medium heat, add a little oil, and fry the eggs to your desired doneness (e.g., sunny-side up with runny yolks).

Divide the 4 servings of cooked rice evenly among four individual serving bowls. Top each bowl with the seasoned Bom-dong leaves.

Place 2 fried eggs on top of the rice and mixed lettuce in each serving bowl.

Drizzle some extra sesame oil over everything in each bowl, as needed, for added fragrance and flavor.

Serve immediately. Before eating, mix all the ingredients together in your bowl until well combined. Enjoy this refreshing sweet crunch with salty fragrant marinade.


Take about 32 Bom-dong leaves (or inner leaves of napa cabbage/butterhead lettuce). Wash the leaves thoroughly and dry them, using a salad spinner if available, to remove excess water.

Tear the dried leaves into smaller, bite-sized pieces and place them into a large mixing bowl.

In a small bowl, combine the seasoning ingredients: 4 teaspoons gochugaru, 4 teaspoons soy sauce, 2 teaspoons granulated sugar, 1 teaspoon minced garlic, 2 teaspoons vinegar, 2 teaspoons sesame oil, 2 teaspoons sesame seeds, and 1/2 teaspoon fish sauce (if using). Mix well to create the dressing.

Pour the prepared seasoning dressing over the torn Bom-dong leaves in the large mixing bowl. Mix all the ingredients thoroughly with a spoon or your hands until the leaves are evenly coated.

Prepare 8 fried eggs. Heat a non-stick pan over medium heat, add a little oil, and fry the eggs to your desired doneness (e.g., sunny-side up with runny yolks).

Divide the 4 servings of cooked rice evenly among four individual serving bowls. Top each bowl with the seasoned Bom-dong leaves.

Place 2 fried eggs on top of the rice and mixed lettuce in each serving bowl.

Drizzle some extra sesame oil over everything in each bowl, as needed, for added fragrance and flavor.

Serve immediately. Before eating, mix all the ingredients together in your bowl until well combined. Enjoy this refreshing sweet crunch with salty fragrant marinade.
