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Serve this quick sauté with grilled pork chops, steak, or fish and plenty of steamed rice to soak up the garlicky sauce.

October 2014


Credit: © Guy Ambrosino

Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, gochugaru and sugar together in a small bowl. Set aside.

  • Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.

Make Ahead

The sauce can be made 2 hours ahead and kept at room temperature.


Korean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.