DDMINI One-Pan Cabbage Rice Bowl

Add half a tablespoon of coconut oil and half a tablespoon of minced garlic to a heated pan.

Put two handfuls of shredded cabbage in the pan and stir-fry lightly. Once the cabbage softens, turn off the heat.

Slice 50g of chicken breast ham thinly with scissors, add it to the pan, and stir-fry.

Pour in half a tablespoon of tuna sauce and half a tablespoon of Korean soy sauce, then stir-fry over high heat.

Shape the mixture into a round mound, make a space in the middle, and add two eggs.

Cover the pan and cook the eggs on low heat.

Serve the stir-fried cabbage mixture over rice, then top with crushed red pepper (or Cheongyang chili powder) to taste. Done!