Sung Si-kyung's Stir-fried Cabbage (Soy Sauce, Butter, Fish Sauce)
This is a simple and delicious stir-fried cabbage recipe seasoned with soy sauce, butter, and fish sauce, without using water, broth, or wine.
📝 Editor's Notes
Sung Si-kyung's Stir-fried Cabbage is an incredibly simple recipe seasoned solely with soy sauce, butter, and fish sauce, without any water or broth.
Its rich buttery aroma combined with savory umami creates an addictive flavor that you won't be able to stop eating once you start.
What's more, it highlights the natural flavors of the ingredients without complex steps, making it perfect for novice cooks to whip up effortlessly.
It's excellent for a quick and hearty weeknight meal served over warm rice, or as a side dish with other banchan.
This versatile side dish is enjoyable year-round and is a flavor that everyone, young and old, will love.
Try this recipe that offers a simple yet sophisticated flavor!
🛒 Ingredient Tips
Ingredient Prep Tips 🥬 Choosing fresh cabbage is the start of a delicious dish.
Look for cabbage with green, firm outer leaves that feels heavy when lifted.
When cut, check that the cross-section is clean and tightly packed.
Cabbage is available year-round, but it develops a deeper sweetness from fall to winter, making it extra delicious during this season.
For fish sauce, choose a clear-colored product that isn't too fishy.
Using Korean anchovy fish sauce (멸치액젓) can add a deep umami flavor.
For butter, use unsalted butter if possible, and adjust the salt seasoning later.
If using salted butter, reduce the amount of added salt slightly.
🔄 Substitution Guide
No This Ingredient?
🔄 You can also use other vegetables instead of cabbage.
Bok choy or napa cabbage will offer a crisp texture and fresh taste, but may lack the unique sweetness of regular cabbage.
If using these, slightly reduce the cooking time.
If you don't have fish sauce or are sensitive to its smell, oyster sauce can be a good substitute.
Oyster sauce will provide a sweeter and richer umami flavor, though it will differ from the clean taste of fish sauce.
Margarine can be used instead of butter, but note that it may not provide the same depth of flavor as butter.
You can also make this dish with just olive oil, but you'll miss out on the rich, creamy taste that butter provides.
For a spicy kick, dried chili peppers or peperoncino can be used instead of Cheongyang chili peppers (청양고추).
🥘 Ingredients
👨🍳 Cooking Points
Cooking Points for Success 🔥 The key to this recipe is cutting the cabbage into large pieces to preserve its texture and thoroughly infusing it with butter flavor.
First, avoid cutting the cabbage too finely; instead, cut it into substantial pieces that don't separate completely.
This ensures a pleasant crunch when stir-fried.
Second, after stir-frying the cabbage in olive oil, it's crucial to add a splash of water and cook it as if simmering.
Be careful not to overcook it until it's mushy; move to the next step as soon as it becomes translucent and starts to wilt.
Third, while the basic ratio for fish sauce, soy sauce, and butter is 1:1:1, be generous with the butter.
Sufficient butter brings out a rich, savory flavor.
Cooking quickly over high heat to evaporate moisture will make it even more delicious.
👨🍳 Directions
Cut the cabbage into large pieces, ensuring they don't separate completely.
Heat olive oil in a pan, add the cut cabbage, then sprinkle with a pinch of salt and a dash of black pepper.
Slice the Cheongyang chili pepper (청양고추) in advance. Once the cabbage starts to soften slightly, add the sliced chili pepper.
Add a splash of water and stir-fry the cabbage as if simmering it.
Once the cabbage has wilted, add 1 tbsp of fish sauce, 1 tbsp of soy sauce, and 1 tbsp of butter, then stir-fry.
Continue to stir-fry, tossing the cabbage to ensure it's well coated with the seasoning, then your stir-fried cabbage is complete.
💡 Tips
Cut the cabbage into large pieces, making sure they don't separate completely, for a better texture.
The sauce ratio is generally 1:1:1 for soy sauce, butter, and fish sauce. However, you can adjust the amounts of soy sauce and fish sauce to your liking to enhance the flavor.
Don't skimp on the butter; adding enough will make it even more delicious.
Cabbage releases moisture, so it won't stick to the pan, making it a good opportunity to practice your wok-tossing skills.
📦 Storage & Reuse
Storage Tips 🧤 Leftover stir-fried cabbage can be stored in an airtight container in the refrigerator for 2-3 days.
The texture of the cabbage may become softer over time as it continues to wilt.
Freezing is not recommended as it can make the cabbage mushy and watery.
To reheat, microwave for 1-2 minutes or quickly stir-fry in a pan until warm.
Adding a splash of water when reheating in a pan can help keep it moist.
Leftovers are also delicious served over rice as a donburi-style dish or as a topping for ramen!
🥢 Who This Is For
Recommended For These Occasions 🍚 Sung Si-kyung's Stir-fried Cabbage is the perfect choice when you need an elegant yet simple side dish on a busy weeknight.
It's easy enough for students living alone or beginner cooks to try.
Mixed with warm rice, it's an irresistible 'rice thief'!
It also pairs wonderfully with Korean stews like kimchi-jjigae (김치찌개) or doenjang-jjigae (된장찌개).
When served with meat dishes like samgyeopsal (삼겹살) or moksal (목살), its refreshing taste helps cut through the richness.
For children, omit the Cheongyang chili pepper (청양고추) and increase the amount of butter slightly for a delicious, savory flavor they'll enjoy.
🔥 Nutrition Info
Nutritional Analysis 🌿 This recipe is estimated to be approximately 180-190 kcal per serving, containing about 6g of carbohydrates, 4.5g of protein, and 13g of fat (based on 1/4 head of cabbage, 1 tbsp each of soy sauce, fish sauce, and butter, 1 tbsp of olive oil, divided into 2 servings).
Cabbage, the main ingredient, is rich in Vitamin C, Vitamin K, and dietary fiber, which help boost immunity and promote gut health.
It also contains Vitamin U, which is beneficial for stomach health and effective in improving digestive function.
However, soy sauce and fish sauce can be high in sodium, so if you have high blood pressure, it is recommended to adjust the amount of sauce or use low-sodium soy sauce.
While butter fat provides energy, please consume it in moderation.
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