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Korean Cabbage Recipe

This quick and versatile Korean-inspired cabbage dish features tender cabbage sautéed with garlic, ginger, gochujang, and soy sauce for a flavorful side or main dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium head of cabbage chopped
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1 teaspoon ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang Korean chili paste
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds toasted
  • Salt and pepper to taste

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Chop the cabbage into bite-sized pieces.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat until hot.
  3. Add the minced garlic and grated ginger; sauté for about 30 seconds until fragrant, stirring constantly.
  4. Stir in the chopped cabbage, tossing to coat with oil and spices.
  5. Pour in the soy sauce and add the gochujang; stir to coat the cabbage thoroughly.
  6. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage is tender yet still slightly crisp.
  7. Drizzle with sesame oil and sprinkle with toasted sesame seeds.
  8. Season with salt and pepper to taste, adjusting as needed.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat on the stovetop over low heat with a splash of water, or microwave covered.