Lately in Korea, Dujjonku has been losing popularity, and spring cabbage bibimbap has been trending instead haha. So I bought some spring cabbage at the market and made it at home. It was simple and really delicious!
Spring cabbage is a soft and slightly sweet seasonal napa cabbage that’s best in early spring. It’s tasty even when eaten raw, and March is the peak season. It’s generally in season from February to April. And I think it definitely tastes better with a fried egg on top! 🍳
