Chef Lee Yeon-bok's Cabbage Over Rice
A quick and flavorful Chinese-style cabbage rice bowl inspired by Chef Lee Yeon-bok. Features crunchy stir-fried cabbage with a savory, aromatic sauce served over warm rice.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- Cabbage200g
- Ground pork80g
- Green onion1/2 stalk
- Garlic cloves3 cloves
- Cheongyang pepper1
- Warm rice1 bowl (200g)
- Cooking oil2 tbsp
🥣 Sauce & Seasoning
- Soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar0.5 tbsp
- Chicken powder0.5 tsp
- Water3 tbsp
- Black pepperA pinch
🌿 Toppings & Garnish
- Sesame oil0.5 tbsp
- Sesame seedsA pinch
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Chicken powder | Beef Dashida or MSG 0.5 tsp | 1:1 ratio replacement; flavor profile differs slightly, but provides a similar deep umami taste. |
| Oyster sauce | 0.5 tbsp Soy sauce + 0.5 tbsp Tonkatsu sauce (or 0.3 tbsp Oligosaccharide) | 1:1 ratio replacement; mimics the viscosity and sweet-savory flavor profile. |
| Cheongyang pepper | 0.5 tbsp Red pepper flakes or 2-3 Peperoncino | Replaces 1 pepper; adds a dry spicy kick instead of a fresh, sharp heat. |
| Ground pork | Ground beef or 80g crushed tofu | 1:1 ratio replacement; beef adds rich flavor while tofu offers a lighter, clean texture. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Cut cabbage into 2-3cm square pieces. Thinly slice green onion and chili peppers, and slice garlic cloves.
Mix soy sauce 1 tbsp, oyster sauce 1 tbsp, sugar 0.5 tbsp, chicken powder 0.5 tsp, water 3 tbsp, and black pepper in a small bowl.
Heat 2 tbsp oil in a pan. Add green onion, garlic, and ground pork. Stir-fry over medium-high heat until pork turns golden brown.
Turn heat to high, add cabbage and chili peppers, and stir-fry vigorously for 1 minute.
Pour the sauce along the edges of the pan to caramelize, then toss everything quickly over high heat for 1 minute.
Place stir-fried cabbage over a bowl of warm rice, then finish with 0.5 tbsp sesame oil and sesame seeds.
🌟 Pro Chef Tips
- • Dice cabbage into square bite-sized pieces rather than thin shreds to keep its crunch.
- • A pinch of chicken powder is Chef Lee's secret to bringing restaurant-quality depth at home.
- • Pour sauce against the hot sides of the wok/pan to instantly caramelize and create smoky wok hei.
- • Dry cabbage thoroughly after washing to avoid excess water in the final dish.
⚠️ Avoid Common Pitfalls
- ❌ Not drying cabbage completely results in soggy, watery vegetables instead of a crisp fry.
- ❌ Cooking over low heat too long makes cabbage mushy. Keep heat high and stir-fry fast.
- ❌ If ground pork is not browned properly first, it may retain a gamier flavor.
🧂 Spice & Seasoning Adjustments
- • Adjust soy sauce down to 0.8 tbsp if you prefer lower sodium.
- • Mixing 3 tbsp water into the sauce creates optimal moisture balance so the seasoning coats all cabbage leaves evenly without scorching.
🧊 Storage & Reheating
- • Stir-fried cabbage is best enjoyed immediately for maximum crispness.
- • Store leftovers in an airtight container in the fridge for up to 1-2 days.
- • Reheat briefly in a smoking hot pan for 1 minute rather than microwaving to retain texture.
❓ Frequently Asked Questions
Q. Can I use proteins other than pork?
A. Yes, bacon, shrimp, diced chicken breast, Spam, or scrambled eggs work wonderfully.
Q. Can I skip or replace chicken powder?
A. Replace with 0.5 tsp beef powder/MSG, or slightly increase oyster sauce by 0.5 tbsp.
Q. How can I make a non-spicy version for kids?
A. Simply omit the Cheongyang chili pepper and black pepper for a sweet-savory kids' favorite bowl.
Q. Can I use pre-shredded packaged cabbage?
A. Yes, but cut stir-fry time down to 30 seconds since thin shreds lose crispness much faster.
Q. Can I get wok flavor on an induction stovetop?
A. Yes! Pre-heat the pan to high heat and sear the sauce along the pan perimeter to caramelize.