Lee Yeon-bok's Simple Napa Cabbage Stir-fry

Name: Lee Yeon-bok's Simple Napa Cabbage Stir-fry
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 head baby napa cabbage (mainly inner leaves); 1/2 green onion; 5~6 cloves garlic; 1 handful dried shrimp; Salt (for blanching and seasoning to taste); 1~1.5 tbsp chicken stock; 3 tbsp cooking oil

This is a quickly stir-fried dish made by briefly blanching sweet baby napa cabbage in salted water, then stir-frying it with dried shrimp and chicken stock for deep umami flavor.

🙋 Recommended for

⭐ Those who want to make an elegant, Chinese-style healthy side dish in just 10 minutes
⭐ Those who want a clean vegetable dish to pair with light beer or soju as a drinking snack

10 min Difficulty Easy side dish

Main ingredients 🥩

Baby napa cabbageGreen onionGarlicDried shrimpSaltChicken stock

Tags 🏷️

Simple side dish Stir-fried vegetables Oyster sauce stir-fry Baby napa cabbage

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

1 head baby napa cabbage (mainly inner leaves)
1/2 green onion
5~6 cloves garlic
1 handful dried shrimp
Salt (for blanching and seasoning to taste)
1~1.5 tbsp chicken stock
3 tbsp cooking oil

Recipe 🍳

Fill a pot with water, add salt to taste until it's pleasantly salty, and bring to a boil.
Cut the baby napa cabbage into bite-sized chunks.
When the water boils, first add the thick white stem pieces, then the thin leaf parts. Blanch just until wilted, then immediately remove and drain.
Slice the green onion into thin rings and slice the garlic into thin pieces.
Heat 3 tablespoons of cooking oil in a pan and stir-fry the sliced green onion and garlic until fragrant.
Once fragrant, add a handful of dried shrimp and stir-fry together to extract the umami flavor.
Add the blanched cabbage to the pan, along with a pinch of salt and 1 tablespoon of chicken stock. Stir-fry quickly over high heat.
If serving as a drinking snack, finish as is. If serving as a side dish for rice, add an additional half tablespoon of chicken stock to adjust the seasoning.

Cut the baby napa cabbage and blanch it lightly in boiling salted water, then drain.
Heat oil in a pan and stir-fry green onion, garlic, and dried shrimp until fragrant.
Add the blanched cabbage, season with salt and chicken stock, and stir-fry quickly to finish.

Cooking tips 💡

Blanching the cabbage in salted water before stir-frying ensures the seasoning penetrates evenly and prevents excess moisture from releasing during cooking.
Using chicken stock and salt instead of soy sauce or oyster sauce keeps the dish bright and clean, since those sauces would darken the color.

Shop ingredients on Coupang(Ad)

Baby napa cabbage Green onion Garlic Dried shrimp Salt Chicken stock

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