Nostalgic Delight: Ham and Cabbage Rice Bowl
Easy and Delicious Ham and Cabbage Rice Bowl Recipe
A nostalgic rice bowl reminiscent of school lunches! This dish offers a delightful symphony of textures and flavors with savory ham, crisp cabbage, and chewy oyster mushrooms. The sweet, sour, and salty sauce perfectly complements the rice, creating a hearty and satisfying meal. It’s a crowd-pleaser that everyone from children to adults will adore!
Main Ingredients- 1.5 bowls of warm rice
- 1 small can of ham
- 3 leaves of cabbage
- 1 handful of oyster mushrooms
- A little green onion
- A little cooking oil
Rice Bowl Sauce- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Oligodang (corn syrup)
- 2 Tbsp Soy sauce
- 1 Tbsp Ketchup
- 5 Tbsp Water
- 0.5 tsp Minced garlic
- 2 Tbsp Slurry (1 Tbsp cornstarch + 2 Tbsp water)
- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Oligodang (corn syrup)
- 2 Tbsp Soy sauce
- 1 Tbsp Ketchup
- 5 Tbsp Water
- 0.5 tsp Minced garlic
- 2 Tbsp Slurry (1 Tbsp cornstarch + 2 Tbsp water)
Cooking Instructions
Step 1
Begin by preparing your ingredients. Gently tear the oyster mushrooms into 2-3 strands. Chop the cabbage into approximately 2cm squares. Finely slice the green onion.
Step 2
Slice the canned ham into bite-sized pieces, about 1.5cm thick. Canned ham can be quite salty, so keep this in mind when adjusting the sauce quantity. If you prefer less salt, you can blanch the ham briefly or soak it in water to reduce the saltiness.
Step 3
In a small bowl, combine all the sauce ingredients: Gochujang, Oligodang, soy sauce, ketchup, water, and minced garlic. Stir well until the sweetener is dissolved. Having the sauce pre-mixed makes the cooking process smoother.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the sliced ham and stir-fry until it’s lightly golden brown on both sides, releasing its savory aroma. This step enhances the flavor.
Step 5
Once the ham is slightly browned, add the prepared oyster mushrooms and cabbage to the pan. Stir-fry together for about 2-3 minutes until the mushrooms are tender and the cabbage becomes translucent. Ensure all ingredients are mixed evenly.
Step 6
When the cabbage starts to turn transparent, pour the prepared sauce mixture into the pan. Stir well to coat all the ingredients evenly and cook for another 1-2 minutes, allowing the flavors to meld. Gradually add the cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency. Once thickened, immediately turn off the heat.
Step 7
Finally, stir in the sliced green onions while the pan is off the heat. The residual heat will gently cook them. For an extra touch of freshness and color, garnish with thinly sliced scallions or perilla leaves. Serve generously over warm rice and enjoy your delicious Ham and Cabbage Rice Bowl!
