Korean Yangbaechu Kkae Bokkeum (Sesame Cabbage Stir-fry)

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Yangbaechu kkae bokkeum uses 400 g cabbage with onion and carrot cut to a similar thickness, then finishes the vegetables off the heat with perilla oil and partially crushed sesame seeds.

Cut the cabbage into 1 cm strips and match 80 g onion and 50 g carrot to roughly the same width. Lightly crush half of the 1.5 tablespoons toasted sesame seeds so they are ready for the finish. Heat a wide pan over medium heat, add 1 tablespoon sesame oil, and stir 1 tablespoon minced garlic for about 20 seconds. Before the garlic browns, add the carrot and onion and cook for 2 minutes. Once the onion edges look translucent, add the cabbage, raise the heat to high, and spread it broadly across the pan. Stir-fry for 1 minute first, extending this stage by only 1 minute if the edges have no color. Avoid constant stirring that traps the vegetable moisture. Pour 1 tablespoon soup soy sauce and 0.25 teaspoon salt around the pan rim and toss for 2 minutes. Stop when the cabbage has wilted slightly but its center still has a crisp bite. Switch off the burner, add 1 teaspoon perilla oil and the prepared sesame seeds, and mix with residual heat before transferring immediately. The ordered vegetable stages and short high-heat cabbage cook determine the texture.

Ingredients

servings

IngredientAmountUnit

green cabbage400 gg

onion80 gg

carrot50 gg

minced garlic1 tbsptbsp

soup soy sauce1 tbsptbsp

sesame oil1 tbsptbsp

perilla oil1 tsptsp

toasted sesame seeds1½ tbsptbsp

salt¼ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Finish

Cut 400 g green cabbage into 1 cm strips, then slice 80 g onion and 50 g carrot to a similar thickness.

Lightly crush the toasted sesame seeds so their aroma releases quickly at the finish.
2

Control

Heat a wide pan over medium heat until the surface feels hot, then add 1 tablespoon sesame oil.

Stir in 1 tablespoon minced garlic and cook for about 20 seconds, stopping before it browns.
3

Control

Add the carrot and onion first, then stir-fry over medium heat for 2 minutes.

Cook until the onion turns slightly translucent and its moisture lifts the garlic aroma from the pan.
4

Heat

Add the cabbage, raise the heat to high, and spread it across the pan before tossing.

Stir-fry for 1 to 2 minutes, just until the edges catch light color without steaming the cabbage soft.
5

Season

Pour 1 tablespoon soup soy sauce and 1/4 teaspoon salt around the edge of the pan, then stir-fry for 2 more minutes.

Stop when the cabbage wilts slightly but the center still feels crisp.
6

Step

Turn off the heat, add 1 teaspoon perilla oil and 1.5 tablespoons toasted sesame seeds, and toss with the residual heat.

Transfer immediately, serving it warm or letting it cool as a banchan.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: High-heat stir-frying chars the edges of shredded cabbage while keeping the center crisp and toasted.
Finish cue: Stir-fry for 1 to 2 minutes, just until the edges catch light color without steaming the cabbage soft.
Avoid this: Do not overcook cabbage to keep its sweetness and crunch.