Craving a quick, satisfying, and incredibly flavorful meal? Look no further than this easy Bacon Cabbage Rice Bowl, inspired by the vibrant tastes of Korean cuisine. This recipe perfectly balances savory bacon with the sweetness of cabbage, all nestled on a bed of fluffy rice, creating a complete and comforting dish. Forget complicated cooking techniques and lengthy prep times; this recipe is designed for busy weeknights and delivers maximum flavor with minimal effort. The smoky bacon adds a delightful depth, while the tender cabbage offers a satisfying crunch.
This irresistible bowl is packed with protein and flavor, making it a perfect lunch or dinner option. Ready to transform your weeknight dinner routine? Let's dive into the step-by-step instructions and create this delicious Bacon Cabbage Rice Bowl together!
Tools Needed
- Skillet
- Wooden Spoon
Ingredients
- Green Cabbage: 300g
- Bacon: 115g
- Scallions: 2
- Onion: 1/2 medium
- Hot Water: 2.5 cups
- Kkukjang (Korean soy sauce): 2 tbsp
- Minced Garlic: 1 tsp
- Beef Bullion Powder (or vegan alternative): 1/2 tsp
- Salt: 2 pinches
- Black Pepper: Freshly ground
- Eggs: 3
- Korean Rice: null
- Kimchi: null
- Sesame Seeds: null
- Sesame Oil: null
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauté Aromatics
- Cut the cabbage into thin strips. Cut the scallions in half (use white parts for stir-frying, green parts for garnish). Slice the onion.
- Preheat your skillet on high heat for 1-2 minutes. Reduce heat to medium-high.
- Add bacon to the skillet and let it cook undisturbed for 2-3 minutes until crispy.
- Scrape up the bacon and push it to one side. Add the white parts of the scallions to the bacon fat and sauté for 10-15 seconds.
Step 2. Cook the Cabbage and Create the Sauce
- Add shredded cabbage, sliced onions, black pepper, and salt to the skillet. Stir-fry for 30 seconds.
- Add 2.5 cups of hot water, Kkukjang (or substitute soy sauce), minced garlic, and beef bullion powder (or vegan alternative). Mix well.
Step 3. Poach the Eggs
- Crack eggs into the center of the skillet. Place the lid on, increase heat to high, and cook for 3 minutes.
- Turn off the heat. Let sit for another 3 minutes (optional, for fully cooked eggs).
Step 4. Assemble and Garnish the Bowl
- Serve the cabbage and bacon mixture over warm rice. Top with green onions, kimchi, sesame seeds, and a drizzle of sesame oil.
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- Use organic cabbage for a sweeter flavor.
- For vegan option, use plant-based bacon and substitute beef bullion with yandu or MSG.
- If using plant-based bacon, add 2 tablespoons of oil or soy butter for sautéing.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked bacon?
Absolutely! Using pre-cooked bacon will significantly reduce your prep time. Just crumble it and add it towards the end.
2. What kind of cabbage should I use?
Napa cabbage is traditional for this style of dish, but you can also substitute with regular green cabbage. Just be aware the texture might be slightly different.
3. Can I make this ahead of time?
It's best enjoyed fresh, but you can prepare the bacon and cabbage separately ahead of time and assemble the bowls just before serving. The rice can also be cooked in advance.
This Easy Bacon Cabbage Egg Rice Bowl offers a delicious and satisfying meal that's perfect for busy weeknights. The combination of savory bacon, sweet cabbage, and fluffy rice creates a flavor profile that’s both comforting and exciting. Enjoy this simple yet flavorful Korean-inspired dish and impress your friends and family with your culinary skills!