Spring cabbage bibimbap is a fresh, seasonal Korean rice dish featuring delicate young spring cabbage tossed with warm rice and a variety of crisp vegetables. Lightly seasoned with sesame oil and mixed with savory gochujang chili paste, it is often topped with a fried egg and aromatic sesame seeds. The dish offers a bright balance of earthy greens, gentle sweetness, and spicy depth, capturing the refreshing flavors of early spring.
Try this recipe from W Table.
Ingredients:
1/2 head (150g) Spring cabbage (bom-dong)
2 servings Cooked rice
A pinch of Sesame seeds
1 tablespoon Perilla oil
Sauce Ingredients:
2 tablespoons Korean chili flakes (gochugaru)
1 tablespoon anchovy fish sauce
1/2 tablespoons Sugar
1/2 tablespoons Soy sauce
1/2 tablespoons Plum extract (maesil-cheong)
1/2 tablespoons Minced garlic
1 tablespoon Sesame oil
1 tablespoon Vinegar
Cut off the base of the spring cabbage (bom-dong) and slice it into bite-sized pieces. Rinse it 3-4 times under running water, then drain enough to remove excess moisture.
Add the seasoning ingredients to a bowl and mix them until combined.
Toss the spring cabbage with the seasoning until it is evenly coated. If needed, adjust the seasoning by adding a small amount of salt.
Place the fresh cabbage geotjeori (quick kimchi) on a serving plate and finish by sprinkling sesame seeds on top.
Top with rice and a fried egg, drizzle with perilla oil, and enjoy. Add gochujang chili paste according to your preference.
[Source: W table]
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