Korean Napa Cabbage Perilla Stir-fry
A Korean home-cooking staple found on family dinner tables far more often than in restaurants. Napa cabbage is tossed in perilla oil over high heat until wilted, then braised briefly with soup soy sauce until the leaves turn silky while stems keep a slight bite. Ground perilla seeds dissolve into the liquid at the end, forming a creamy, pale-tan coating with an earthy, seed-forward taste. Saucy enough to soak into steamed rice, it also travels well cold in lunchboxes.
Adjust Servings
Instructions
- 1
Cut napa cabbage into 3 cm pieces and thinly slice the onion.
- 2
Heat perilla oil in a pan and sauté garlic and onion for 1 minute.
- 3
Add napa cabbage and stir-fry on high heat for 2 minutes to coat with oil.
- 4
Add water and soy sauce, cover, and cook for 3 minutes to soften the cabbage.
- 5
Stir in ground perilla, simmer for 2 minutes, then season with salt and pepper.
- 6
Turn off heat while slightly saucy, rest for 2 minutes, then serve.
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