This easy Korean stir fried cabbage is buttery, savory, and ready in just 15 minutes. Inspired by Korean singer Sung Si-kyung’s healthy cabbage recipe from his weight loss journey, this simple side dish is light but satisfying.
After having my second baby in March, I’ve been looking for healthy postpartum recipes that help me eat lighter while still giving me enough energy to keep up with a newborn and continue breastfeeding. When I saw that Sung Si-kyung, who has a YouTube channel with over 2 million subscribers, had lost more than 10 kgs (20+ lbs) and was sharing simple healthy Korean cabbage recipes, I knew I had to try this one. It’s a super quick recipe that’s seasoned with just soy sauce, fish sauce and butter.
This is a easy way to add more vegetables into your day. You can make a large batch and eat it over several days. Hope you enjoy!
How to Enjoy This Healthy Cabbage Recipe
- Topped over rice: Sung Si-kyung mentioned that mixing this with rice tastes just like the nostalgic Korean butter soy sauce rice I grew up eating. He also joked that piling on too much rice probably defeats the purpose though, so he usually enjoys it on its own.
- On it’s own: Sometimes I eat it by itself as a quick healthy cabbage snack, and other times I pair it with grilled chicken for added protein
- As a side dish (banchan): Even my husband, who usually does not go out of his way to eat vegetables, enjoyed this dish when served alongside our usual dinner.
Can I make this stir fried cabbage ahead of time?
Yes. Store it in the fridge for up to 3 days. Enjoy cold, heated slightly in the microwave or for best flavor, reheat in pan.
Which fish sauce should I use?
Sung Si Kyung uses Korean tuna fish sauce in this recipe. Tuna fish sauce is milder and slightly sweeter in flavor than Korean anchovy fish sauce. It’s used more often in side dishes and soups whereas Korean anchovy fish sauce is used in kimchi and stews. If Koreans only have one fish sauce, they usually have the anchovy one at home which is more intense in flavor. Either one works here!
I personally haven’t tried, but if you don’t have any fish sauce, you should be able to replace with some extra soy sauce.
Why do Koreans eat cabbage for health and weight loss?
You’ll notice that in Korea’s diet culture, there’s a lot of cabbage recipes. Koreans overall love napa cabbage because of the importance and abundance of kimchi in Korean cuisine. So eating loads of napa cabbage, green cabbage or white cabbage isn’t off-putting! Cabbage is also very high in fiber, keeps you going regular in the restroom and low in calorie.
Easy Korean Butter Soy Stir Fried Cabbage Recipe
Ingredients
- ¼ head cabbage (about 400 g), cut into large pieces
- 1 spicy pepper chopped
- Oil for pan-frying
- 2 Tbsp water plus more as needed
- Salt and black pepper to taste
- 1 tsp soy sauce
- 1 tsp fish sauce *recipe calls for tuna fish sauce but any will do
- ⅓ Tbsp butter (about 5 g)
Instructions
- Prep the cabbage. Cut the cabbage into large, bite-sized pieces. No need to separate every leaf—the larger pieces give the dish great texture.
- Stir-fry the cabbage. Heat a large frying pan over medium heat and add a drizzle of oil. Add the cabbage, sprinkle with salt and black pepper to taste. Toss for 2–3 minutes, stirring occasionally, until lightly softened.
- Add water. Pour in 2 tablespoons of water to prevent the cabbage from burning and help it steam slightly. If needed, add a little more water, though the cabbage should begin releasing its own moisture.
- Add the pepper. Toss in the chopped spicy pepper and stir-fry for about 30 seconds.
- Add sauces. Drizzle in the soy sauce and fish sauce, then gently toss to coat evenly.
- Finish with butter. Add the butter and toss until melted and glossy.
- Cook to your preferred texture. For crisp-tender cabbage: stir-fry 1–2 more minutesFor softer cabbage: continue cooking 4–5 more minutes
- Serve immediately while hot or store in air tight container in fridge for up to 3-5 days.
Notes
- Serve immediately while hot or store in air tight container in fridge for up to 3-5 days.
- If storing, enjoy cold from fridge, heat in microwave or for best, reheat in a pan.
- Enjoy over a bowl of rice, as a side dish (banchan), or like a warm salad with your choice of protein.
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