Stir-fry cabbage is one of my favorite banchans. Chopped cabbage pieces are quickly stir-fried with spring onion and flavored with a special soy-sauce.
I had this banchan for the first time at a Korean sashimi restaurant in Gangnam. Loved it so much that I had to ask the chef how it was made. He didn’t tell me the exact ingredients for the sauce but shared the cooking process. Ever since then, I have been making it at home – trying to replicate the taste. I think I found a good recipe that I would like to share.
While I do routinely eat this banchan (with a bowl of rice) for breakfast, you can also eat it for lunch or dinners. The key taste variable to this dish is the flavored soy sauce – we will be using Baek’s soy sauce. If you make a large batch of the sauce, store it in the fridge and use it for other easy banchan recipes like this.
Note: I am using dried red chili peppers in the video. They are very mild in spice and used primarily to give the dish some color. Skip if you can not find it.
Stir-Fried Cabbage Banchan
- Cabbage - 2 cups
- Spring onion - 1/3 stalk
- Dried red chili pepper - 1 optional
- Baek's Soy Sauce - 2 Tablespoons
- Slice cabbage into thin strips (enough to fill 2 std. cups). Cut spring onion into small circles.
- Cut red chili peppers into circles as well.
- Put a frying pan on high heat. Pour a neutral oil (vegetable, canola) in the pan.
- Then place spring onions and red pepper into the oil. Once the edges of spring onion turn slightly brown, place the chopped cabbage in.
- Stir the cabbage around until it becomes slightly translucent. Then put in the soy sauce and quickly mix into the cabbage.
- Turn off the heat and it is ready to serve.
- Feel free to add a meat of your choice as well.
- See video below for more recipes