Garlic Soy Cabbage Stir-Fry
A quick Korean home side dish that keeps cabbage crisp with high heat, garlic, soy sauce, and sesame oil.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Cabbage500g
- Onion½개 (½)
- Scallion½대 (½ stalk)
- Garlic4쪽 (4 cloves)
🥣 Sauce & Seasoning
- Cooking oil1큰술 (1 tbsp)
- Soy sauce1½큰술 (1½ tbsp)
- Sesame oil1작은술 (1 tsp)
- Toasted sesame seeds1큰술 (1 tbsp)
👨🍳 Cooking Steps
Cut cabbage into bite-size pieces, rinse, and drain thoroughly.
Heat oil and sauté sliced garlic and onion over medium heat until fragrant.
Raise to high heat, add cabbage, and turn broadly with a wooden spatula.
When the edges turn translucent, pour soy sauce around the pan edge and toss quickly.
Turn off heat and gently toss with sesame oil, scallion, and sesame seeds.
Plate safely with tongs or a spatula.
🌟 Pro Chef Tips
- • Drain cabbage well to avoid a watery stir-fry.
- • Sizzle soy sauce around the pan edge for deeper aroma.
⚠️ Avoid Common Pitfalls
- ❌ Low, prolonged heat makes cabbage soft and watery.
- ❌ Adding soy too early causes the cabbage to wilt quickly.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.