Bibimbap Breakfast Bowl Ingredients MINOR’S® Chile Garlic Sauce Ready-To-Use Savoy or Napa Cabbage, cut into strips Julienne carrots Kosher salt Rice wine vinegar Sliced radishes Brown rice, cooked Fried egg Sliced scallions Chef Christopher Britton Build It Toss cabbage and carrots in salt to cure for 1 hour. Rinse thoroughly. Make a vinaigrette with Ready-To-Use Sauce and vinegar. Toss with cabbage and carrots. Place rice in bowl. Top with cabbage, radishes, fried egg, and scallions. Drizzle with more Ready-To-Use. Optional: add proteins like pork belly or pulled chicken for a lunch/dinner dish. Share this recipe: More Like This Chef Britton’s Take: Is Tarragon the Forgotten Herb? Up and Coming East Meets West With Asian-style Barbecue Sides Side Hustle: Veggies Worthy Of Any Entree Plant Forward Make it with MINOR’S®: Vegan Alfredo
