Bom-dong Bibimbap
Bom-dong Bibimbap
Ingredients
For the Bibimbap Base
- 32 Bom-dong leaves, or inner leaves of napa cabbage/butterhead lettuce
- 4 servings cooked rice
- 8 eggs
For the Seasoning
- 4 teaspoons gochugaru, (Korean chili flakes)
- 4 teaspoons soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon minced garlic
- 2 teaspoons vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 1/2 teaspoon fish sauce, optional
- as needed sesame oil, for drizzling
Instructions
- 1
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.
⏱️ 5 min
- 2
Tear the dried leaves into smaller, bite-sized pieces and place them into a large mixing bowl.
⏱️ 2 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 3 min
- 5
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).
⏱️ 10 min
- 6
Divide the 4 servings of cooked rice evenly among four individual serving bowls. Top each bowl with the seasoned Bom-dong leaves.
⏱️ 2 min
- 7
Place 2 fried eggs on top of the rice and mixed lettuce in each serving bowl.
⏱️ 1 min
- 8
Drizzle some extra sesame oil over everything in each bowl, as needed, for added fragrance and flavor.
⏱️ 1 min
- 9
Serve immediately. Before eating, mix all the ingredients together in your bowl until well combined. Enjoy this refreshing sweet crunch with salty fragrant marinade.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bom-dong Bibimbap
For the Bibimbap Base
- 32 Bom-dong leaves, or inner leaves of napa cabbage/butterhead lettuce
- 4 servings cooked rice
- 8 eggs
For the Seasoning
- 4 teaspoons gochugaru, (Korean chili flakes)
- 4 teaspoons soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon minced garlic
- 2 teaspoons vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 1/2 teaspoon fish sauce, optional
- as needed sesame oil, for drizzling
Instructions
- 1
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.
⏱️ 5 min - 2
Tear the dried leaves into smaller, bite-sized pieces and place them into a large mixing bowl.
⏱️ 2 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 3 min - 5
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).
⏱️ 10 min - 6
Divide the 4 servings of cooked rice evenly among four individual serving bowls. Top each bowl with the seasoned Bom-dong leaves.
⏱️ 2 min - 7
Place 2 fried eggs on top of the rice and mixed lettuce in each serving bowl.
⏱️ 1 min - 8
Drizzle some extra sesame oil over everything in each bowl, as needed, for added fragrance and flavor.
⏱️ 1 min - 9
Serve immediately. Before eating, mix all the ingredients together in your bowl until well combined. Enjoy this refreshing sweet crunch with salty fragrant marinade.
⏱️ 1 min