Quick Korean Cabbage
Author Notes: deliciously easy side dish for Korean food, or as a base to a meat entree —jwolfsthal
Serves 4
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10
Napa Cabbage Leaves
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4
garlic cloves, minced
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2
tablespoons Gochugong (Korean Chili Paste - available at Korean markets
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2
tablespoons rice wine vinegar
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2
stalks green onions
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salt and pepper
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1
tablespoon neutral cooking
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1
teaspoon sesame oil
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1
tablespoon toasted sesame seeds
- cut away green parts of cabbage leaves - use for salad
- clean and rough chop white cabbage pieces - 1" squares
- add neutral cooking oil to wok and heat, add garlic and sautee
- add in cabbage, gochugong and vinegar - cook for 3-4 minutes, or until cabbage is just cooked - should still be firm and crunchy.
- add in sesame seeds, sesame oil, salt and pepper. serve hot or at room temperature.
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Vegetable|Side|Gluten-Free|Vegan
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