Korean cabbage rice bowls use day-old rice because fresh rice gets mushy when stir-fried with kimchi juice.
Cabbage Rice Bowl
Dive into a deliciously vibrant Cabbage Rice Bowl that’s not only a feast for your taste buds but also a champion for your wellness goals! This quick and nutritious dish features crisp cabbage sautéed to perfection, paired with your choice of protein and a splash of soy sauce for an irresistible umami kick. Whip it up in no time for a satisfying meal that’s as healthy as it is hearty!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 200g cabbage (7.06 oz)
- 1 tbsp minced garlic (15 ml)
- 1/2 green onion
- 1/2 onion
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(2)
- 1 tsp sesame oil (5 ml)
- 1/3 tsp sugar (1.65 ml)
🍯Sauces & Condiments(2)
- 1 tbsp oyster sauce (15 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(1)
- Sesame seeds for garnishoptional
👨🍳 Instructions
- 1
Thinly slice the green onion, onion, and cabbage.
- 2
Heat some olive oil in a pan over low heat, then sauté the green onion and minced garlic until fragrant.
- 3
Add the onion, cabbage, soy sauce, sugar, and oyster sauce, then stir-fry over high heat.
- 4
Continue cooking until the vegetables release some moisture and it becomes slightly saucy, then crack an egg in the center and cook it to your liking.
- 5
Serve the cabbage stir-fry over white rice, brown rice, or tofu, according to your preference.
💡 Pro Tips
- ✓Slice cabbage into 1/4-inch strips following the grain direction to maintain structural integrity during high-heat stir-frying and prevent mushiness.technique1/4-inch strips
- ✓Cook garlic and green onions at 275-300°F for 30-45 seconds until aromatic but not browned, as overheated allicins turn bitter and overpower the dish.timing275-300°F, 30-45 seconds
- ✓Add soy sauce after cabbage has cooked for 2-3 minutes because early salt addition draws out water too quickly, creating steam instead of the Maillard browning needed for wok hei flavor.timing2-3 minutes delay
- ✓Use a 2:1 ratio of soy sauce to oyster sauce to balance umami depth with sweetness, as oyster sauce contains 15-20% sugar content naturally.ingredient2:1 ratio, 15-20% sugar
- ✓Create a well in the center of the vegetables and crack the egg into the hottest part of the pan (400°F+) so the whites set immediately while yolk stays creamy.technique400°F+
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Korean cabbage rice bowls use day-old rice because fresh rice gets mushy when stir-fried with kimchi juice.
Cabbage Rice Bowl
Dive into a deliciously vibrant Cabbage Rice Bowl that’s not only a feast for your taste buds but also a champion for your wellness goals! This quick and nutritious dish features crisp cabbage sautéed to perfection, paired with your choice of protein and a splash of soy sauce for an irresistible umami kick. Whip it up in no time for a satisfying meal that’s as healthy as it is hearty!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 200g cabbage (7.06 oz)
- 1 tbsp minced garlic (15 ml)
- 1/2 green onion
- 1/2 onion
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(2)
- 1 tsp sesame oil (5 ml)
- 1/3 tsp sugar (1.65 ml)
🍯Sauces & Condiments(2)
- 1 tbsp oyster sauce (15 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(1)
- Sesame seeds for garnishoptional
👨🍳 Instructions
- 1
Thinly slice the green onion, onion, and cabbage.
- 2
Heat some olive oil in a pan over low heat, then sauté the green onion and minced garlic until fragrant.
- 3
Add the onion, cabbage, soy sauce, sugar, and oyster sauce, then stir-fry over high heat.
- 4
Continue cooking until the vegetables release some moisture and it becomes slightly saucy, then crack an egg in the center and cook it to your liking.
- 5
Serve the cabbage stir-fry over white rice, brown rice, or tofu, according to your preference.
💡 Pro Tips
- ✓Slice cabbage into 1/4-inch strips following the grain direction to maintain structural integrity during high-heat stir-frying and prevent mushiness.technique1/4-inch strips
- ✓Cook garlic and green onions at 275-300°F for 30-45 seconds until aromatic but not browned, as overheated allicins turn bitter and overpower the dish.timing275-300°F, 30-45 seconds
- ✓Add soy sauce after cabbage has cooked for 2-3 minutes because early salt addition draws out water too quickly, creating steam instead of the Maillard browning needed for wok hei flavor.timing2-3 minutes delay
- ✓Use a 2:1 ratio of soy sauce to oyster sauce to balance umami depth with sweetness, as oyster sauce contains 15-20% sugar content naturally.ingredient2:1 ratio, 15-20% sugar
- ✓Create a well in the center of the vegetables and crack the egg into the hottest part of the pan (400°F+) so the whites set immediately while yolk stays creamy.technique400°F+