Serve this quick sauté with grilled pork chops, steak or fish and plenty of steamed rice to soak up the garlicky sauce.
Slideshow: Korean Recipes
4 cloves garlic—two chopped and two minced
4 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon water
1 teaspoon coarse Korean hot red-pepper flakes
1/2 teaspoon sugar
1 tablespoon vegetable oil
One 1 1/2-pound head Napa cabbage, thinly sliced
2 teaspoons toasted sesame seeds, toasted
How to Make It
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, hot red-pepper flakes 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.
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.
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Review Body: I got a huge napa cabbage from a friend, and I wanted something quick to do with it, and came across this recipe. I am SO happy I did! The garlic sauce is phenomenal. It seriously tastes like take-out. Normally I am underwhelmed by the sauce in a stir fry recipe, but this one is great and totally worth the few minutes to throw together. I substituted regular red pepper flakes for the Korean ones, and I used garlic scapes instead of the scallions. I omitted them from the sauce, and simply stir fried them first so they'd be more tender. I also added julienned carrots, and steamed broccoli, but I think any veg or even tofu would be great in this dish.