Crisp Cabbage Bibimbap (Mixed Rice with Cabbage)
A light one-bowl rice dish topped with lightly stir-fried crisp cabbage and savory beef, mixed together with a seasoned sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Thickly shredding the cabbage and stir-frying it briefly preserves its crunchy texture while reducing its volume so you can easily enjoy a generous portion. Even with less rice, the cabbage and beef provide satisfying fullness, making this an ideal diet meal. Finish it lightly with a dedicated seasoned soy sauce and nutty perilla oil.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cabbage1/4 head, 700 g
- Carrot1, 150 g
- Beef200 g (ground)
- Thin scallions (or scallions (jjokpa), large green onion (daepa))10 stalks
- Salta little of each
Seasoning sauce
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))6 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame seeds1 tbsp
- Perilla oil (or toasted sesame oil)as needed
- You can substitute canned tuna, mushrooms, eggs, or tofu for the beef.
- You can use scallions (jjokpa) or large green onion (daepa) in a similar amount instead of thin scallions.
Steps
Prepare the ingredients
Use 1/4 head of a large cabbage. Prepare the carrot and ground beef.
You can substitute tuna or mushrooms for the beef.
I used 10 thin scallions for the sauce. You can also substitute a similar amount of scallions (jjokpa) or large green onion (daepa).
Slice the ingredients
Cut the cabbage into thick shreds so it keeps its crisp texture when stir-fried, and cut the carrot into thin matchsticks.
Finely chop the thin scallions.
Make the sauce
Add all the sauce ingredients and mix them together.
Leave the perilla oil (or toasted sesame oil) out of the sauce; add it right when you mix the rice.
Stir-fry the ingredients
Heat oil in a hot pan, add a little salt to season, and stir-fry the cabbage.
As it cooks, the vibrant green color emerges; stir-fry for 2 to 3 minutes so it does not get too soft, then spread it out on a plate to cool.
Add a little salt to the carrot, stir-fry lightly, and let it cool.
Add a little salt, 1 tbsp mirin (cooking rice wine), and ground black pepper to the ground beef, and stir-fry thoroughly until all the moisture evaporates.
Cool the stir-fried ingredients, transfer them to containers, and store them in the refrigerator to enjoy at meal times.
Serve
Take about half a bowl of rice, top with plenty of cabbage and a moderate amount of carrot and beef, then drizzle with the sauce and perilla oil and mix.
You can also add a fried egg or shredded seaweed to your taste.
Ppunwife's tips
- Shred the cabbage thickly so it keeps its crisp texture when stir-fried.
- Stir-fry the cabbage for 2 to 3 minutes so it does not get too soft, then spread it out on a plate to cool.
- Leave the perilla oil (or toasted sesame oil) out of the sauce and drizzle it over the rice when mixing.
- It is convenient to cool the stir-fried ingredients, store them in containers in the refrigerator, and use them whenever you need a meal.
FAQ
Can I use other protein ingredients instead of beef?
Yes, you can substitute canned tuna, mushrooms, eggs, or tofu for the beef.
How should I stir-fry the cabbage to preserve its crisp texture?
Cut it into thick shreds, then stir-fry it briefly for 2 to 3 minutes with oil and salt in a hot pan without letting it wilt too much, and spread it out to cool.
Should I mix the perilla oil into the sauce ahead of time?
Leave the perilla oil out when making the sauce, and drizzle it separately right before mixing the rice.
