Bomdong Bibimbap (Spring Cabbage Bibimbap)

Flip the Bomdong over, and with a knife, cut off the bottom part to easily separate the leaves.

Separate the leaves one by one. The tougher outer leaves are good for soups or other cooked dishes.

Soak the Bomdong leaves in water for 5 minutes to loosen any dirt. Then, wash each leaf thoroughly under running water and drain in a colander.

In a bowl, combine red pepper powder, soy sauce, fish sauce, allulose, vinegar, minced garlic, sesame oil, and sesame seeds. Mix well.

In a large bowl, add 150g of the tender inner leaves of the Bomdong and a serving of cooked rice.

Pour the prepared sauce over the rice and Bomdong and mix thoroughly.

Top the bibimbap with a fried egg and serve.