The main character in this quick fridge-raid bibimbap is bomdong, a tender Korean spring cabbage that might be hard to find outside of the peninsular country (though a Korean grocery store may carry it). In its place, you can use the inner leaves of a napa cabbage. You also can use a sturdy lettuce, such as Little Gem or even romaine. Any of these options will taste great here, as it’s really the spicy, salty-sweet-savory dressing that ties everything together: a glorious tangle that’s at once a salad and a comforting rice dish. This comes together in 15 minutes if you have cooked rice on hand. If you don’t, get the pot started before you make the cabbage.

News Source : https://www.oregonlive.com/nytcooking/2026/03/774304354-bomdong-bibimbap-spring-cabbage-rice-and-eggs.html