1. Preparing the ingredients: Wash and soak rice for at least 30 minutes. Chop garlics and spring onoins to small pieces. Cut the 1/2 cabbage into four and slice them thin (0.5 cm).

2. Cooking Salmon: Heat a pan over medium heat. Pop the salmon in and cook until both sides are browned (about 1 - 2 mintues each side). Then, smash the salmon into small pieces.

3. Cooking the cabbage with seasoning: Add garlics, spring onions and cabbage along with black pepper and salt. Cook for about 2 minutes until the cabbage is slightly softened.

4. Cooking rice: Add the rice along with the soaking water. Stir evenly and add more water to just cover all the ingredients. When it's boiling, turn the fire to low, pop on the lid and cook for 12 minutes.

5. Resting: Turn off the heat. Use a spatula to stir the rice, making the bottom rice to the top and top to the bottem. Pop the lid back on and let it sit for another 12 minutes before serving.