Cabbage rice bowl or yangbaechu deopbap is a simple yet flavorful Korean dish featuring stir-fried cabbage, enoki mushrooms, and garlic, served over rice with a savory-sweet doenjang sauce. Nutritious, comforting, and completely plant-based, it’s a quick and delicious meal for any day.
Try this recipe from W Table.
Ingredients:
- 3 leaves cabbage
- 1/4 medium onion
- 120 grams enoki mushrooms (about one handful)
- 3 cloves garlic
- 2 stalks green onions
- A small amount of cooking oil
- 2 bowls cooked rice
- A pinch of salt
- A pinch of black pepper
- A pinch of sesame seeds
Doenjang sauce ingredients:
- 1 1/2 tablespoons doenjang paste
- 1 tablespoon oligosaccharide (or corn syrup)
- 1/2 tablespoon cooking wine
- 1 tablespoon sesame oil
- 1 tablespoon minced green onions
- 1 teaspoon minced garlic
- 1 teaspoon ground sesame seeds
(Serves 2)
Instructions
Thinly slice the cabbage and onion. Slice the garlic and chop the green onions. Trim the root ends of the enoki mushrooms and separate them.
In a small bowl, mix together the doenjang sauce ingredients until well combined.
Heat a pan with a little cooking oil and add the garlic. Saute until fragrant, then add the onion with a pinch of salt and black pepper, and cook until the onion softens slightly.
Add the cabbage to the pan and continue to stir-fry. Once it’s nearly done, add the enoki mushrooms, season with salt and pepper and cook briefly until tender.
Serve the vegetable mixture over a bowl of rice, drizzling it with the doenjang sauce and topping it with chopped green onions and sesame seeds.
(Source: W table)
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