Spring Cabbage Bibimbap Recipe: Golden Ratio Sauce 4:4:1 (The taste Kang Ho-dong emptied the whole bowl of)

These days, when you open Instagram Reels

Spring cabbage bibimbap has taken over the algorithm.

It's all because of Kang Ho-dong lol

In the 2008 1 Night 2 Days Jeonnam Yeonggwang episode

The spring cabbage bibimbap my grandmother prepared

That scene where they held the entire bowl and emptied it in 10 minutes.

Bomdong tastes better than meat

Now, 18 years later, this single remark

It exploded again after riding the short video.

I also bought bok choy at the market for 1,460 won.

The ingredients for one meal cost less than 2,000 won.

At this price and taste, it would be strange not to make this.

Spring cabbage bibimbap sauce ratio

I will summarize it for you in this one post.

━━ 📌 Ingredients ━━

⏱ Cooking time: 10 minutes | Difficulty: ★☆☆

Bomdong — 1 head (approx. 400g)

Fine salt — 1 pinch (for seasoning)

[Sauce] — This is the key.**

Red pepper powder — 4 tablespoons

Soy sauce — 4 tablespoons

Sesame oil — 1 tablespoon

Sugar — 1/4 tablespoon (just a little)

Salt — a pinch

[Bibimbap]

Rice — 2 bowls (fluffy)

Sesame oil — 1 tablespoon (for rice)

Eggs — 2

Whole sesame seeds — plenty

Perilla oil — 1 tablespoon (optional)

💡 Memorizing the sauce ratios:

Red pepper powder:Soy sauce:Sesame oil = 4:4:1

You just need to remember this.

━━ STEP 1. Preparing the Spring Cabbage ━━

Please cut off the bottom of the bok choy.

You need to separate them individually and wash them 3 to 4 times under running water.

Surprisingly, there was a lot of dirt on it.

If you wash it roughly, you'll feel sand in your mouth.

💡 Key point: Remove the tough outer leaves and use only the tender inner leaves.

This makes a huge difference in texture.

You can add the outer leaves to the soybean paste soup.

Please shake off the excess water thoroughly using a colander.

If there is any liquid left, the seasoning becomes watery.

━━ STEP 2. Salt Seasoning ━━

Put the prepared bok choy in a bowl.

Sprinkle a pinch of fine salt

Please rub it vigorously with your hands.

This is the point of Ryu Soo-young's 'Teacher Oh Nam'.

If you season with salt, the bok choy wilts slightly.

The seasoning soaks in much better.

⚠️ If you add too much salt, it will become salty.

Just a pinch is enough.

━━ STEP 3. Making the Sauce ━━

4 tablespoons of red pepper powder

2 tablespoons brewed soy sauce + 2 tablespoons anchovy fish sauce

1 tablespoon of plum extract

1 tablespoon of minced garlic

2 tablespoons of sesame oil

1/4 tablespoon of sugar

A pinch of salt

Put everything in a bowl and mix well.

━━ STEP 4. Seasoning Spring Cabbage Fresh Salad ━━

Add 1-2 tablespoons of seasoning sauce to the seasoned bok choy

Please mix it gently with your hands.

⚠️ Do not add all the seasoning at once.

The amount varies depending on how big the bok choy is.

It is best to taste and adjust while mixing.

If you sprinkle whole sesame seeds on top

Spring cabbage kimchi is finished.

This is a real rice thief even if you eat it as a side dish just like this.

━━ STEP 5. Bibimbap Completed ━━

Pour a generous amount of oil into the frying pan.

Please fry an egg for me.

💡 Point: If you crack an egg on a hot pan

The egg whites are cooked crispy, and the yolks are cooked moist.

Ryu Soo-young told me about this, and it's really delicious.

Put fluffy rice in a bowl

Upload the spring cabbage kimchi.

Drizzle 1 tablespoon of sesame oil.

Add a fried egg on top

If you sprinkle whole sesame seeds

**Spring Cabbage Bibimbap Complete!**

━━ STEP 6. Rubbing ━━

Please mix it well.

The crunchy texture of bok choy +

The spicy and savory flavor of the sauce +

The moment the egg yolk bursts and mixes

Ah... this is Kang Ho-dong holding the whole bowl

I realized why it was emptied.

I made a two-serving portion too.

I ate it all by myself lol

━━ 📌 Summary of Useful Tips ━━

🔥 The key line of this recipe:

Sauce ratio 4:4:1

📌 custody:

Spring cabbage kimchi is fine to keep in the refrigerator for 2-3 days. Please mix the bibimbap fresh each time.

📌 Application:

– Spring cabbage kimchi + pork belly = substitute for wraps (super delicious)

– Spring cabbage kimchi + Thin noodles = Spring cabbage bibimyeon (Recommended by Ryu Soo-young)

– Leftover fresh kimchi + soybean paste soup = refreshing broth

📌 How to choose bok choy:

I like leaves that are wide and have a vivid light green color.

The season is from January to March, and it tastes best in February.

It gets tough after March, so now is the golden time!

📌 Areas for improvement:

The taste is completely different when bok choy is not in season.

You won't get to taste this if not now. Seriously.

Ingredients cost for one meal: 2,000 wonIt doesn't work either.

I wonder if it's even allowed to be this delicious.

Spring greens are in season. Before it ends

You should definitely try making this.

The reason Kang Ho-dong said it tastes better than meat?

You'll know if you try it yourself lol

I mixed it in a bowl and ate it. What about you?

① Mix and eat straight from the bowl.

② Serve in a pretty bowl.

③ Only bok choy kimchi as a side dish

④ Haven't tried it yet (planning to try)

Next Post Preview:

How to make spring cabbage soybean paste soup

I'm going to post a recipe using the outer leaves left over from making fresh kimchi!

Add me as a neighbor so you don't miss out!

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@Source — Refer to Ryu Soo-young's recipe from KBS 1 Night 2 Days and KBS Fun-Staurant

※ This post was written and filmed by me personally.

※ Broadcast screenshots are for citation purposes only and will be deleted if any issues arise..

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