Bomdong Bibimbap (Spring Cabbage, Rice and Eggs)

By Eric Kim

Updated March 30, 2026

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
15 min
Rating
5(150)
Comments
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The main character in this quick fridge-raid bibimbap is bomdong, a tender Korean spring cabbage that might be hard to find outside of the peninsular country (though a Korean grocery store may carry it). In its place, you can use the inner leaves of a napa cabbage. You also can use a sturdy lettuce, such as Little Gem or even romaine. Any of these options will taste great here, as it’s really the spicy, salty-sweet-savory dressing that ties everything together: a glorious tangle that’s at once a salad and a comforting rice dish. This comes together in 15 minutes if you have cooked rice on hand. If you don’t, get the pot started before you make the cabbage.

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Ingredients

Yield:2 to 4 servings

  • 2 garlic cloves, finely minced or grated

  • 2 tablespoons rice vinegar or distilled white vinegar

  • 1 tablespoon toasted sesame oil, plus more to taste

  • 2 teaspoons gochugaru (see Tip) or gochujang, plus more to taste

  • 2 teaspoons fish sauce, plus more to taste

  • 2 teaspoons toasted sesame seeds

  • 1 teaspoon granulated sugar

  • Kosher salt, such as Diamond Crystal

  • 12 ounces tender cabbage, such as bomdong or napa, cut into bite-size pieces (4 packed cups)

  • Vegetable oil, for frying

  • 4 large eggs

  • 2 cups cooked white rice

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large bowl, stir together the garlic, vinegar, sesame oil, gochugaru, fish sauce, sesame seeds, sugar and ½ teaspoon salt. Add the cabbage and toss to coat. Taste and add more sesame oil, gochugaru, fish sauce and salt as desired.

  2. Step 2

    Heat a large skillet over medium-high. Add enough oil to generously coat the bottom and crack in the eggs. Fry, repeatedly tilting the pan to spoon the hot oil over the whites until they’re opaque, 2 to 3 minutes. Season with salt.

  3. Step 3

    Add the rice to the bowl with the cabbage, then top with the fried eggs. Take a spoon and mix everything up, breaking up the eggs, then enjoy right away, while warm.

    Tip

    • Gochugaru, a mild, savory Korean red-pepper powder, ranges from a fine dust to tiny coarse flakes. Both work in this recipe. You can find gochugaru at Korean and other Asian supermarkets and at many grocery stores, as well as online, but if you can’t find it, Aleppo pepper works in a pinch.

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    Ratings

    5 out of 5
    150 user ratings
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    Comments

    EK

    @h Hey! Great question. The rice should be either freshly steamed and hot; or reheated and at least warm (so it’s soft). Cold rice is hard and not that appetizing, in my opinion. The temperature contrast in this dish is lovely and comforting, like you’re eating a salad but it’s warm or at least room temperature. Sort of like a burrito bowl, you know? Hope that helps :) Love, Eric

    -jgp

    Looks delish. I'm going to make this meal if for no other reason than to be able to say "Bomdong Bibimbap" to my family!

    Stewart

    Bibimbap is hot rice topped with a mixture of hot, room temp, and cold ingredients.

    Spotter

    Wow. So easy! And hubby loved it (with extra LaYu oil). Ran cabbage mix in microwave for 45 secs, just to warm it. Layered as pictured, not as described:rice, cabbage, egg, sesame seeds. Served with ripe sliced avocado and freezer egg rolls.

    Emily L

    Made a variation of this with kimchi (basically same ingredients but fermented) - delicious!

    Christy

    I’m Korean American and I had never heard of bomdong cabbage. As luck would have it, I saw it at a Korean market in SF so I gave it a try. When I cut up the cabbage, there were about 6 cups, so I adjusted the seasoning accordingly. It was so delicious that I ate 4 times over a 5 day period. The only thing I would add is a squirt of premade Korean ssamjamg (seasoned gochujang paste). Think I’ll eat this for the rest of my life.

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