A nice alternative to its fermented cousin; put this on pork chops or fish.
Recipe information
Yield
Makes 4 servings
Ingredients
2 scallions, 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
Preparation
Purée scallions, 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 scallion mixture and sliced scallions; season with salt.
Recipe notes
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