Quick Korean Cabbage

May  2, 2011
Author Notes

deliciously easy side dish for Korean food, or as a base to a meat entree —jwolfsthal

  • 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
In This Recipe
  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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