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Fiery Korean Buldak cabbage with rice and egg
No ratings
Prep. 10 min
Total 40 min
4 portions
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Ingredients

  • mozzarella cheese cut in cubes ( 2 cm)
    100 g
  • white cabbage (approx. 1/2 cabbage), cut into 8 wedges (2 cm thick)
    600 g
  • vegetable oil plus extra to grease
    10 g
  • eschalot
    30 g
  • garlic cloves
    4
  • piece fresh ginger
    3 cm
  • sesame oil
    20 g
  • gochujaru (Korean chilli flakes)
    1 tbsp
  • Korean chilli paste (gochujang)
    85 g
  • brown sugar
    15 g
  • Japanese soy sauce
    20 g
  • water
    1200 g
  • ground black pepper
    ½ tsp
  • jasmine rice
    200 g
  • eggs
    4
  • spring onions/green onions sliced finely, to sprinkle
    1
  • black sesame seeds to sprinkle
    1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1261.7 mg
Protein 21.2 g
Energy 2174.2 kJ / 519.7 kcal
Fat 28.6 g
Fibre 6.6 g
Saturated Fat 7 g
Carbohydrates 63.4 g

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