Quick Korean Cabbage

By • May 2, 2011 • 0 Comments

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Author Notes: deliciously easy side dish for Korean food, or as a base to a meat entreejwolfsthal

Serves 4

  • 10 Napa Cabbage Leaves
  • 4 garlic cloves, minced
  • 2 tablespoons Gochugong (Korean Chili Paste - available at Korean markets
  • 2 tablespoons rice wine vinegar
  • 2 stalks green onions
  • salt and pepper
  • 1 tablespoon neutral cooking
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  1. cut away green parts of cabbage leaves - use for salad
  2. clean and rough chop white cabbage pieces - 1" squares
  3. add neutral cooking oil to wok and heat, add garlic and sautee
  4. add in cabbage, gochugong and vinegar - cook for 3-4 minutes, or until cabbage is just cooked - should still be firm and crunchy.
  5. add in sesame seeds, sesame oil, salt and pepper. serve hot or at room temperature.
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Tags: Korean, spicy, Vegetarian

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