Korean Napa Cabbage Perilla Stir-fry
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ground perilla seeds thicken the small amount of cooking liquid into a light, nutty sauce, so the cabbage ends up sitting in a shallow gravy rather than dry or watery.
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Stems and leaves are cut together, yet a short covered cook leaves the stems with some crunch while the leaves turn soft.
Ingredients
Instructions
- 1
Cut napa cabbage (500 g) into 3 cm wide pieces, keeping stems and leaves together rather than separating them, and slice the onion (70 g) into thin 0.5 cm strips.
- 2
Heat perilla oil (1.5 tbsp) in a pan over medium-high heat until shimmering, add minced garlic (1 tbsp) and onion, and stir-fry for about 1 minute until the garlic aroma rises.
- 3
Add the cabbage and stir-fry over high heat for 2 minutes, tossing constantly so the oil coats every piece evenly; the cabbage edges will turn translucent and slightly golden by the end.
- 4
Pour in water (120 ml) and soup soy sauce (1 tbsp), cover with a lid, and cook over medium-low heat for 3 minutes until stems retain a slight bite and leaves turn soft.
- 5
Add ground perilla seeds (2.5 tbsp) and stir steadily so they dissolve evenly into the cooking liquid, simmer for 2 more minutes to thicken, then season with salt (0.3 tsp) and a pinch of pepper.
- 6
Remove from heat while a thin layer of sauce still coats the bottom, cover the pan and rest for 2 minutes so the steam finishes cooking, then transfer to a serving dish.
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