Danny Kim
“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager
Recipe information
Yield
4 Servings
Ingredients
2
scallions, cut into ½” pieces, plus more, sliced
2
garlic cloves
1
1” piece peeled ginger, chopped
2
tablespoons gochujang
1
tablespoon fish sauce (such as nam pla or nuoc nam)
1
tablespoon unseasoned rice vinegar
2
tablespoons vegetable oil
½
head green cabbage, cut into 1” strips
Kosher salt
Need to make a substitution?
Preparation
Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. 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.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 550