Fiery Korean Buldak cabbage with rice and egg

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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

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