Gochujang Cabbage

I’ve hooked on kimchi, though the Hubby not so.  I wanted to recreate my new infatuation in this dish, sans the fermentation and hopefully meet with the Hubby’s approval.  A very tasty dish, Hubby went back for more.

Serves 2, cooking time 5 minutes

  • 1 tsp sesame oil
  • 1 inch ginger, peeled and grated
  • 1 clove of garlic, minced
  • 2 tsp Gochujang paste, plus extra for garnish
  • 2 cups of shredded Chinese cabbage
  • 1 tbsp water
  • 1 tbsp sherry vinegar
  • salt and pepper to taste
  1. Heat sesame oil in a non-stick pan
  2. Sauté the ginger for 15 seconds, followed by the garlic for another 15 seconds
  3. Add the Gochujang paste, give it a quick stir and toss in the cabbage
  4. Stir well for 2 to 3 minutes, put the lid on for another minute
  5. Remove the lid, add the water, vinegar and season with salt and pepper
  6. Garnish with a dollop of Gochujang paste
  7. Serve with steamed rice

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