🥓🥬If you have BACON and CABBAGE, make Bacon Cabbage Rice Bowl Bibimbap❗️ EASY & SO FLAVORFUL❗️

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Cut the cabbage into thin strips.

Preheat a 12-inch skillet on high heat for 1-2 minutes.

Reduce heat to medium-high and add the bacon to the skillet, cooking until crispy, about 2-3 minutes.

Push the bacon to one side of the skillet and add the white part of the scallions to the bacon fat, cooking for 10-15 seconds.

Add the shredded cabbage, sliced onion, black pepper, and two pinches of salt to the skillet, mixing everything together and sautéing for 30 seconds.

Add 2 1/2 cups of hot water to the skillet, followed by 2 tablespoons of cukan jang and 1 teaspoon of minced garlic (if using).

Add 1/2 teaspoon of beef bouillon powder (or yandu for vegan) and mix everything together.

Create a space in the center of the mixture and crack 3 eggs into it.

Cover the skillet with a lid and raise the heat to high, cooking for 3 minutes.

Turn off the heat and let it sit for another 3 minutes if you want the eggs fully cooked, or serve immediately for soft yolks.

Transfer the mixture to a rice bowl, placing the cabbage and bacon on top of warm Korean rice.

Garnish with the green part of the scallions, break up some kim, sprinkle sesame seeds, and drizzle sesame oil on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens