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Bomdong Bibimbap (Spring Cabbage, Rice and Eggs)
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.
Dough
This recipe makes approximately twelve 6cm/2½in tarts.
artisan pizza dough- crispy, chewy, bubbly crust
This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.
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