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Korean Spicy Cabbage Stir-Fry

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Prep Time 10 minutes
Cook Time 8 minutes
Servings 4

Ingredients
  

  • Stir-Fry:
  • 1 small head green cabbage 2 lbs, chopped
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 green onions sliced (whites and greens separated)
  • Sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon gochugaru Korean red pepper flakes
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Garnish:
  • Sesame seeds
  • Extra sliced green onions
  • Red pepper flakes optional

Instructions
 

  • Remove outer cabbage leaves. Quarter cabbage. Remove core.
  • Chop cabbage into bite-sized pieces.
  • Whisk soy sauce, gochugaru, rice vinegar, honey, sesame oil, salt, and pepper. Set aside.
  • Heat vegetable oil in wok over high heat.
  • Add garlic, ginger, and white parts of green onions. Stir-fry 30 seconds until fragrant.
  • Add cabbage. Toss to coat with garlic and ginger.
  • Stir-fry 5 to 6 minutes, tossing frequently, until tender-crisp.
  • Pour sauce over cabbage. Toss together.
  • Stir-fry 1 to 2 more minutes until sauce coats cabbage.
  • Remove from heat. Cabbage should be slightly charred.
  • Stir in green parts of green onions.
  • Transfer to serving dish. Garnish with sesame seeds, green onions, and red pepper flakes.
  • Serve hot as side or over rice as main.

Notes

  • Use high heat for the best stir-fry texture
  • Chop cabbage uniformly for even cooking
  • Do not overcook — 5 to 6 minutes maximum
  • Have everything ready before starting
  • Add the sauce at the end to prevent burning
  • Serve immediately — cabbage releases water as it sits
  • Use large pan to prevent crowding
  • Gochugaru is available at Asian markets
  • Use less gochugaru for milder spice
  • Store leftovers up to 3 days