KIMCHI-STYLE SAUTEED CABBAGE
My lip curled up a bit with this recipe, as it did not do what it was supposed to do. The end result, however, was fantastic. While the fad of kimchi-on-and-in-everything came and gone, it was still a staple in Korean cuisine, and this recipe is a cross between that and great sautéed cabbage.
This easy side dish called for me to blend some sauces and items together, in which didn't blend well for me. It should have been in the food processor, only for me to realize the dish itself would have been fine without blending it. Mixing it all in a bowl would have suffice. So regardless how you want to make that part of the process, the dish is a definite make-again recipe.
One thing for sure: great for fish tacos. Instead of the shaved fresh cabbage served in those tacos, use this instead and you would be over the moon.
The recipe is from Bon Appetit, March 2014.
- 2 scallions, cut into 1/2" pieces, plus more, sliced
- 2 garlic cloves
- 1 1" piece peeled ginger, chopped
- 2 tbsp gochujang
- 1 tbsp fish sauce
- 1 tbsp unseasoned rice vinegar
- 2 tbsp vegetable oil
- 1/2 head green cabbage, but into 1" strips
- Kosher salt
- Puree scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. [I recommend either using a food processor instead, or simply mix them in a medium bowl and stir with a whisk. Just make sure to chop the garlic.]
- Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.