Recipe Index

Ingredients

• 3.5 oz cabbage
• a little vinegar
• 1 bowl cooked rice
• 3 tablespoons water
• 1 egg
• a little seaweed flakes
• 1 tablespoon sesame oil
• 1 tablespoon chili flakes
• 4 tablespoons dark soy sauce
• 1 tablespoon minced garlic
• 2 Cheongyang chili peppers
• 1/4 green onion
• 2 tablespoons minced onion
• 1 tablespoon sesame seeds

Method

1. Slice the cabbage into thin ribbons.
2. Slice the green onion and mince the Cheongyang chili peppers and onion for the seasoning sauce.
3. Stir the chili flakes, dark soy sauce, minced garlic, chili peppers, green onion, minced onion, and sesame seeds together into the sauce.
4. Soak the cabbage ribbons for 1 to 2 minutes in water with a splash of the vinegar, then drain them.
5. Put the cabbage and rice in an earthenware pot with the water, cover, and cook over medium-low heat for about 2 minutes until steaming.
6. Open the lid, pour the beaten egg over the rice, cover again, and cook 2 to 3 minutes more until the egg sets.
7. Take the pot off the heat, stir in the sesame oil, and serve with the seasoning sauce to spoon over and seaweed flakes on top.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data