Heat the instant rice in the microwave for 2 minutes.
Slice the cabbage into bite-sized pieces, not too thin for better texture.
Heat 2 tablespoons of vegetable oil in a pan, then add the sliced cabbage and stir-fry.
Once the cabbage begins to wilt slightly, add 2 tablespoons of sauce soy, 1 tablespoon of oyster sauce, and a pinch of black pepper; stir to combine and adjust seasoning.
Drizzle a small amount of sesame oil for aroma, then transfer the stir-fried cabbage onto the rice.
Fry the egg to soft-boiled consistency and place it on top of the cabbage.
Warm up the instant rice and slice the cabbage into suitable pieces.
Heat oil in a pan, stir-fry the cabbage, then season with sauce soy, oyster sauce, and pepper.
Add a drizzle of sesame oil, finish, place on rice, and top with a soft-boiled egg.
Cooking tips 💡
For best texture in a rice bowl, avoid slicing the cabbage too thinly.
Season the cabbage slightly saltier when cooking, as you'll be mixing it with rice.
Adding a soft-boiled egg prevents dryness and adds a smooth, rich mouthfeel.
Okjubu's Cabbage Tuna Bibimbap
A satisfying, light meal of crisp cabbage and mild tuna tossed with a spicy-sweet sauce, leaving you feeling comfortable and refreshed.