Korean cabbage stir-fry (yangbaechu-bokkeum)
A quick garlic, soy and sesame stir-fry that keeps cabbage tender with a little crunch. A wide pan helps moisture evaporate.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Optional
May be omitted; other amounts and cooking times stay the same.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Remove damaged outer cabbage leaves and the hard core. Separate, rinse and drain the leaves thoroughly, then slice into 1 cm ribbons, cutting thick ribs more thinly. Measure 300 g, roughly ⅛ of a small head. Peel 2 garlic cloves, rinse and thinly slice.
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Step 2
Warm a wide 28 cm skillet over MEDIUM heat for 1 minute. Add 2 teaspoons neutral oil and the garlic. Stir for 20–30 seconds until fragrant but still pale; lower heat immediately if the edges brown.
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Step 3
Add all the drained cabbage and raise to MEDIUM-HIGH. Stir-fry for 3 minutes, lifting from the bottom. Use two batches if crowded, dividing all ingredients equally. Do not cover: trapped steam makes it watery.
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Step 4
Mix 2 teaspoons soy sauce with 1 tablespoon water and pour over the cabbage. Stir-fry for 2–3 minutes until the sauce nearly evaporates and thick ribs bend but retain a small bite. If liquid pools, spread the cabbage and cook 1 minute longer.
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Step 5
Turn off the heat. Fold in 1 teaspoon sesame oil and the optional pinch of black pepper for 10 seconds. Transfer to a plate immediately so the bottom does not scorch; serve warm.
Finished dish
One tablespoon is 15 ml, one teaspoon 5 ml and one small paper cup 180 ml. Dry cabbage well; wet leaves cool the pan. This recipe has no added salt beyond soy sauce. Use refrigerated leftovers within 3 days; reheat to 74°C at the center. Contains soy and sesame; soy sauce may contain wheat. Refrigerate in a shallow covered container at 4°C or below within 2 hours, or 1 hour above 32°C.
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Enjoy every bite
How to enjoy it
Serve warm as a small vegetable side with rice or soup. It is also pleasant at room temperature for the duration of the meal.
