Korean domburi

Yusuke made this dish for himself one night when I had to work. He calls it a Korean-ish domburi.

Each of the items was prepared separately and then arranged over a big bowl full of rice. The meat is chicken, stir fried with salt and pepper.

The bean sprouts are Korean-style: boiled and then dressed with sesame oil, garlic, salt, and dashi.

The baby spinach is simply boiled until wilted.

In lieu of kimchi, Yusuke stir fried napa (Chinese cabbage) with spicy tobanjan sauce.

The centerpiece is a hot spring egg.

Everything was arranged for the picture, then mixed up to eat.

(To help with my search results: domburi is also transliterated as donburi. Easier: 丼 or どんぶり)


  1. Sam said

    I haven’t commented in a while, but I’ve been following the blog with interest. This takes the cake – I’ve only had this (is it bibimbap?) once, at a great little place in Winnipeg. I keep meaning to try it here in Ottawa.

  2. Megan said

    Aw, thanks for reading. Yusuke says that yes, this is bibimbap–or at least inspired by it, since he didn’t really have the proper ingredients nor a stone bowl.

    (P.S. Yusuke is fascinated with all of the “cake” idioms that we have in English. My explanation of “takes the cake” wasn’t so great, but most of them are in his Japanese dictionary…)

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