Fiery Korean Buldak cabbage with rice and egg

No ratings

Prep. 10 min

Total 40 min

4 portions

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

Calories 2174.2 kJ / 519.7 kcal

Fat 28.6 g

Fibre 6.6 g

Saturated Fat 7 g

Carbohydrates 63.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Varoma® Steaming Dish 7 Recipes
Australia and New Zealand

You might also like...

Fresh tomato tart

40 min

Ancho chilli and black bean stew

40 min

Cheese and spring onion galette

1 h 15 min

Walnut and spinach pesto

5 min

Three Cheese and spinach lasagne (Diabetes)

1 h 30 min

Pizza Margherita

2 h 10 min

Spinach & mushroom quiche (Noni Jenkins)

50 min

Quinoa with mixed greens and yoghurt dressing

35 min

Quick veggie pasta salad

30 min

The best egg salad open sandwich (Diabetes, TM6)

20 min

Mushroom croustade

1 h 35 min

Shakshuka with eggs

50 min

Show all

Show all