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Less than 45 minutes
Serves 4

IMAGE CREDIT    Stylist: Anke Roux  Photographer: Michael le Grange

We’ve taken inspiration from the delicious Korean fermented cabbage condiment to freshen up a pantry staple.



  • ¼-½ head white cabbage, leaves separated and sliced
  • 2 tsp (10ml) salt
  • 4 cloves garlic, chopped
  • 4cm knob ginger, grated
  • 1 tsp (5ml) cayenne pepper
  • 2 tsp (10ml) paprika
  • Glug vegetable oil
  • 2 tsp (10ml) sesame oil
  • 6 cups (1.5L) cooked rice, chilled
  • ¼ cup (60ml) light soy sauce
  • Salt and milled pepper

For serving:

  • 4 spring onions, chopped
  • 4-8 boiled eggs, quartered
  • ½ packet (50g) cashew nuts, toasted
  • 1-2 Tbsp (15-20ml) sesame seeds


  1. Place cabbage in a colander and scatter with remaining kimchi ingredients.
  2. Toss ingredients through cabbage with your fingertips.
  3. Set aside for 15-20 minutes.
  4. Squeeze any excess juices from the cabbage, reserving the liquid.
  5. Heat vegetable and sesame oils in a pan and stir-fry rice and cabbage for 5 minutes until rice is crispy.
  6. Add soy sauce and a few tablespoons of reserved kimchi juices and toss to combine.
  7. Spoon into bowls and top with spring onion, eggs, cashews and sesame seeds just before serving.

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