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Kimchi-Style Sautéed Cabbage

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This kimchi-style sautéed cabbage is a vibrant, punchy side dish that brings the bold flavours of Korea to your dinner table in minutes. By stir-frying fresh green cabbage with a zesty paste of gochujang, ginger, and garlic, you create a dish that is both savoury and spicy with a refreshing crunch. It is an excellent way to use up seasonal greens while adding a fermented-style depth of flavour to your meal without the long wait of traditional pickling.

As a versatile vegan-adaptable dish, this sautéed cabbage works beautifully alongside grilled meats, steamed rice, or as part of a larger spread of small plates. The balance of heat from the chilli paste and acidity from the rice vinegar makes it a light yet satisfying addition to a healthy midweek menu. Simply swap the fish sauce for a vegan alternative to keep the recipe entirely plant-based.

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Ingredients for Kimchi-Style Sautéed Cabbage

  • 2 spring onions, cut into 1/2" 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

  • 1/2 head green cabbage, cut into 1" strips

  • Kosher salt

How to make Kimchi-Style Sautéed Cabbage

Purée spring onions, 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 spring onion mixture and sliced spring onions; season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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