Napa-bap
Serves 1
Directions
- 1Cut an entire napa cabbage in half.
- 2Pour some oil into a hot pan.
- 3Place a quartered napa cabbage onto the hot pan and press it down with a lid.
- 4In a small bowl, combine 1 Tbsp soy sauce, 1 tsp minced garlic, 1 tsp sugar, 1 tsp vinegar, 1 Tbsp sesame seeds, black pepper, 3 Tbsp water, and an optional sprinkle of MSG to make the sauce.
- 5Whisk the sauce ingredients together.
- 6Flip the cabbage to brown it a bit more.
- 7Add small cubes of butter to the pan around the cabbage.
- 8Pour the prepared sauce over the cabbage in the pan.
- 9Prepare a bowl of rice and drizzle sesame oil over it.
- 10Add crushed Korean seaweed to the rice.
- 11Place a fried egg on top of the rice and seaweed.
- 12Mix the rice, seaweed, and egg together.
- 13Carefully transfer the cooked napa cabbage from the pan to the rice bowl.
- 14Cut the napa cabbage into smaller, manageable pieces with kitchen scissors.
- 15Mix the cabbage with the rice mixture and enjoy.
Ingredients
- 1 head Napa cabbage
- 1 Tbsp Soy sauce
- 1 tsp Minced garlic
- 1 tsp Sugar
- 1 tsp Vinegar
- 1 Tbsp Sesame seeds
- Black pepper
- 3 Tbsp Water
- MSG
- Oil
- Butter
- Rice
- Sesame oil
- Crushed Korean seaweed
- Fried egg
Equipment
Cutting boardKnifePanLidSmall bowlSpoonWhiskTongsChopsticksKitchen scissors
Tips
- Napa cabbage lasts a very long time in your fridge, so you don't have to eat this dish every day.
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