Korean Yangbaechu Kkae Bokkeum (Sesame Cabbage Stir-fry)

Name: Korean Yangbaechu Kkae Bokkeum (Sesame Cabbage Stir-fry)
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: green cabbage 400 g; onion 80 g; carrot 50 g; minced garlic 1 tbsp; soup soy sauce 1 tbsp; sesame oil 1 tbsp; perilla oil 1 tsp; toasted sesame seeds 1.5 tbsp; salt 0.25 tsp

Stir-fry the carrot and onion over medium heat for 2 minutes, then add 400 g green cabbage cut into 1 cm strips, raise the heat to high, and cook 1 to 2 minutes, just until the edges take light color. Pour 1 tbsp soup soy sauce and 1/4 tsp salt around the edge of the pan and stir-fry 2 more minutes, stopping while the center of the cabbage still feels crisp. Turn off the heat and toss in 1 tsp perilla oil and 1 1/2 tbsp lightly crushed toasted sesame seeds.

Quick answer

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

About this dish

Cabbage cut into 1 cm strips and tossed briefly over high heat wilts at the edges while the center stays crisp and sweet.

Sesame oil starts the cooking, and perilla oil plus partly crushed toasted sesame are added after the heat is off, layering two kinds of nuttiness.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.