Stir-Fried Kimchi and Cabbage recipe - ingredients, nutrition and when to eat it
This quick side dish combines the crisp sweetness of cabbage with the tangy, spicy bite of kimchi.
This quick side dish combines the crisp sweetness of cabbage with the tangy, spicy bite of kimchi. It pairs well with rice and is ideal when you want to put together an easy weekday dinner using ingredients from the fridge.
Vegetables · 10 minutes to cook
Nutrition (per 255g serving): 167.4 kcal · protein 4.8g · carbohydrate 17.9g · fat 9.4g · sodium 454.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Too much kimchi brine can make the cabbage soggy, so add only a little or drain it off before stir-frying.
Tips: For crisp cabbage, heat the pan thoroughly and stir-fry it briefly over high heat.
Tips: If the kimchi is already well seasoned, there is no need to add extra salt or soy sauce.
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Ingredients (1 serving)
- Cabbage — 150 g
- Napa cabbage kimchi — 80 g
- Cooking oil — 1 tsp
- Garlic — 1 pc
- Green onion — 0.3 pc
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp