20 Korean Cabbage Recipes You'll Love (2024)

Try out these Korean cabbage recipes for exciting and delicious dishes!

Korean food definitely doesn’t shy away from powerful flavors. And that’s what’s so great about it.

From pungent kimchi to fiery Korean coleslaw, there’s so many new ways to enjoy cabbage.

20 Korean Cabbage Recipes You'll Love (1)


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Trust me, there’s nothing intimidating about cooking authentic Korean cuisine. Seriously, it’s a lot less complicated than you might think.

Plus, cabbage is absolutely packed with nutrients like antioxidants and fiber. So, what are you waiting for?

Dive into these healthy and super tasty Korean cabbage recipes!

1. Quick Korean Spicy Slaw

Swap out your everyday coleslaw for this fresh and flavorful Korean spicy slaw.

The trick to this dish is the dressing made from gochujang, a Korean hot pepper paste. That’s what really gives those sliced veggies a spicy kick!

Not only does it taste good, but it looks wonderful, too. It’s not just the red cabbage and Napa cabbage.

The carrots, red bell pepper, and green onion also add an eye-catching brightness. This dish is just gorgeous.

2. Cabbage Pancake

Forget about sweet breakfast pancakes. These savory Korean cabbage pancakes will have you addicted.

The thing that makes these pancakes so delicious is the batter.

Flavorful vegetable stock adds an extra depth of flavor to these crispy pancakes.

But you can use whatever stock you like, even anchovy-kelp stock!

Dip whole cabbage leaves in the yummy batter and pan fry until golden.


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Then, cut your pancakes up into bite-sized pieces, dip them into your favorite sauce, and enjoy!

3. Traditional Kimchi

Kimchi is definitely my kind of superfood. It’s so good for you and is chock-full of pungent, slightly sour flavors.

Essentially, kimchi is salted, seasoned, and fermented cabbage leaves.

But you can get all kinds of pickled vegetable varieties. And all of them are delicious!

When cabbage ferments, it makes natural probiotics which are great for your gut. You definitely need to whip up a batch.

4. Gilgeori Toast (Korean Street Toast)

Gilgeori toast, or Korean street toast, is a super popular grab-and-go street food in Korea.

One bite of this filling and tasty sandwich and you’ll see why!

There are loads of different varieties of street toast. This recipe is a version of halmeoni toast, or grandma toast.

It’s packed with fluffy scrambled eggs and thinly sliced cabbage.

You might not be roaming the streets of South Korea, but that doesn’t mean you have to miss out on the yummy food.

5. Kimchi Chicken and Cabbage Stir-Fry

Stir-fries are great for busy bees. With this recipe, you can have a delicious meal served in under 20 minutes.

This stir-fry uses a combo of both kimchi and fresh sliced cabbage.

This ensures the kimchi doesn’t overwhelm the dish. Instead, it adds a wonderful tart and tangy flavor.

Hot Tip: take this dish up a notch by adding a tablespoon of Korean chili sauce and a few teaspoons of fish sauce. Yum!

6. Dak Galbi (Spicy Stir-Fried Chicken)

Dak galbi is a restaurant favorite in Korea, but you can easily recreate it at home.

Packed with rice cakes, chicken, cabbage, and sweet potato, what’s not to love?

If you’re looking to add a little heat to your weeknight dinners, fry up this delicious dish.

The spicy dak galbi sauce is made using Korean curry powder, adding a tasty umami flavor.

At Korean restaurants, the tables are equipped with a gas stove and a large round grill pan.

But you can easily recreate this at home with a large skillet and a portable gas stove.

7. Kimchi Chicken Stir-Fry with Zucchini Noodles

If you’re looking for a lighter lunch, try out this kimchi chicken stir-fry. This recipe swaps out heavy noodles for zucchini noodles.

So, you can enjoy a big bowl of tasty Korean flavors, without it feeling too heavy.

The juicy chicken pieces and tangy kimchi is a drool-worthy combo. And the whole bowl has less than five grams of net carbs! Pretty cool, huh?

If you’re more of a fan of beef, you can swap out the chicken. It tastes just as good. I promise.

8. Korean Cabbage with Soybean Paste

The next time you’re looking to prepare a vegetarian side dish, turn to this tasty recipe.

Pair it with meat or fish dishes, or just simply over rice.

Don’t be spooked by the salty, pungent flavor of fermented soybean paste (doenjang). Once you’re used to the bold taste, you’ll crave it.

Korean spring green cabbage called bomdong is rubbed with a savory paste.

It’s made from soybean paste, chili flakes, sesame oil, toasted sesame seeds, and minced garlic.

It’s all about massaging those flavors into every nook and cranny!

9. Beef and Cabbage Stir-Fry

In need of a quick-and-easy dinner?

Just because you’re on the go and need to whip up something quick doesn’t mean you have to miss out on a flavorful meal.

This stir fry can be thrown together in just 15 minutes. Simply stir-fry tender beef, crispy green cabbage, and a sweet and spicy stir fry sauce.

If you have leftover veggies hanging about, this stir-fry is a great way to use them up. Toss in whatever you like and enjoy!

10. Sweet and Tangy Cabbage Salad

Swap out your everyday salad with this exciting Korean cabbage and pink radish salad. It’s light, crunchy, and so delicious.

Now, the highlight of this fresh and crispy salad is the sweet and tangy roasted sesame seed dressing. It’s so, so good.

By thinly slicing the cabbage, you allow that yummy dressing to coat every corner.

And trust me, one taste of that dressing will have you hooked!

11. Korean-Style Sauteed Beef with Bean Sprouts and Cabbage

If you’re looking to serve up a tasty, savory dinner in under 20 minutes, this recipe is for you.

It’s perfect for busy weeknights or even as a meal prep for lunch the next day.

You’ll love savoring the sweet and salty flavors of this ground beef and bean sprout dish.

Plus, sliced cabbage adds a nice bite for some added crunch.

It’s so good, you’ll have clean plates all around. It’s guaranteed!

12. Quick and Easy Spicy Korean Coleslaw

When I’m craving a fresh, crunchy coleslaw, I always whip up this recipe. Crushed red peppers add an addictive, fiery kick.

And it only takes 15 minutes to throw together. Even better, there’s no cooking involved.

It’s perfect for hot days when you don’t want to be stuck in front of a hot stove. I know I don’t.

Crisp, fresh, spicy, and oh so crave-worthy. This colorful coleslaw will look stunning on your summer table.

13. Baechu Doenjang Guk (Soybean Paste Soup with Napa Cabbage)

Nothing is as comforting as a savory, warm bowl of soup.

I hope you kept some of that soybean paste (doenjang), because you need to make this soup. It’s glorious.

While doenjang has a strong and pungent flavor, it’s mellowed out with broth. This creates a lovely light and mild soup base.

The soup is packed with chopped Napa cabbage, which is boiled in that yummy broth. The result is a big bowl of nutritious goodness. Mmm!

14. Tteokbokki – Spicy Stir-Fried Rice Cakes

I’ve found your next obsession. These chewy rice cakes are smothered in a spicy and slightly sweet, sticky sauce.

A popular comfort food in Korea, you’ll often find tteokbokki (tok-bo-kee) being served by local street vendors. But luckily, we can cook it up at home.

It literally translates to “stir-fried rice cake.” You can find the rice cakes used in this recipe at your local Asian supermarket or even online.

There’s no excuse to not make these spicy delights now!

15. Korean Pork Tacos

It’s time for some Korean fusion foods! The spicy, pungent, and savory flavors of Korean cuisine are what makes it a great parallel to Mexican cuisine.

And these Korean pork tacos prove it.

These tacos come together at lightning speed.

Snug inside a flour tortilla, a gochujang flavored, saucy pork filling is topped with a crisp red cabbage slaw.

Need I say more?

16. Baby Napa Cabbage Kimchi (Putbaechu)

This is sure to become your favorite side dish. I know it’s mine!

In Korean side dishes are referred to as banchan. It’s extremely popular to have a number of different side dishes at every meal.

And kimchi is nearly always one of them.

The small baby Napa cabbages are the perfect bite-sized delights. Yum!

17. Non-Spicy White Kimchi (Baek Kimchi)

If you’re not a fan of spice, this non-spicy white kimchi is a great side dish option.

It has a lovely mild and refreshing taste, great for kids and picky eaters.

Instead of chili flakes, napa cabbage is submerged in fruity, salty brine. Which is made from Korean pear and red apple.

It’s then stuffed with a tasty filling. This recipe uses a variety of chopped veggies and pine nuts.

Because it’s so light and refreshing, this white kimchi works great with fried, grilled, and fatty cuts of meat. That sounds good to me!

18. Gamjatang (Spicy Pork Bone Stew)

Now, this dish is a savory sensation. Hearty, rich, and spicy, it’s all of the good things.

Gamjatang is a spicy pork bone stew. The pork bones create a milky, deeply flavored stew base.

And the meat becomes so tender, it falls off the bone, so it’s absolutely mouth-watering.

Important: be sure you soak the pork bones to remove excess blood. Then, briefly cook them in boiling water to remove impurities.

This ensures you have the best broth possible.

19. Ssambap (Korean Rice Lettuce Wraps)

In Korean, Ssam means food wrapped in edible leaves or seaweed. They can be either fresh or lightly steamed.

Kids will love this fun and interactive way to eat dinner. Plus, it’s a handy way for everyone to eat more greens!

One of the most basic ways to enjoy ssam is with steamed rice, cabbage leaves, and a yummy dipping sauce.

And you can add any other fillings you like. I recommend Korean BBQ beef!

20. Asian Ground Beef and Cabbage Stir-Fry

I can’t eat enough stir-fries. Especially when they’re packed full of savory ground beef and crisp cabbage. Luckily, this recipe has everything I love!

This recipe is a great way to throw a delicious meal together with minimal effort and time.

Plus, it’s a handy way to use up leftover veggies and cooked meat.

Full of flavors, this stir fry is brimming with ground beef, cooked with garlic, ginger, and onion. Delish!

20 Korean Cabbage Recipes You'll Love (2)

20 Ways to Make Korean Cabbage

Add some excitement to your meals with these Korean cabbage recipes! From slaw to pancakes to kimchi, you won’t be able to resist these dishes.


  • Quick Korean Spicy Slaw

  • Cabbage Pancake

  • Traditional Kimchi

  • Gilgeori Toast (Korean Street Toast)

  • Kimchi Chicken and Cabbage Stir Fry

  • Dak Galbi (Spicy Stir-Fried Chicken)

  • Kimchi Chicken Stir-Fry with Zucchini Noodles

  • Korean Cabbage with Soybean Paste

  • Beef and Cabbage Stir Fry

  • Sweet and Tangy Cabbage Salad

  • Korean-Style Sauteed Beef with Bean Sprouts and Cabbage

  • Quick and Easy Spicy Korean Coleslaw

  • Baechu Doenjang Guk (Soybean Paste Soup with Napa Cabbage)

  • Tteokbokki – Spicy Stir-Fried Rice Cakes

  • Korean Pork Tacos

  • Baby Napa Cabbage Kimchi (Putbaechu)

  • Non-Spicy White Kimchi (Baek Kimchi)

  • Gamjatang (Spicy Pork Bone Stew)

  • Ssambap (Korean Rice Lettuce Wraps)

  • Asian Ground Beef and Cabbage Stir Fry


  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Korean cabbage recipe in 30 minutes or less!
20 Korean Cabbage Recipes You'll Love (3)

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20 Korean Cabbage Recipes You'll Love (2024)


How much salt to put in kimchi? ›

The amount of salt also varies depending on how much cabbage you're using, but Cho says you should use as little salt as you can while also allowing for safe fermentation — that's about 3 percent salt to water weight, similar to ocean water. Cho prefers Korean coarse sea salt, but a plain old sea salt works in a pinch.

Can I use regular cabbage for kimchi? ›

Kimchi is traditionally made with napa cabbage, but there's nothing to stop you from using another cabbage! Napa cabbage, Chinese cabbage, green cabbage, savoy cabbage, white cabbage, red cabbage, and bok choy (we could go on and on) are all part of the very large cruciferous family (Brassicaceae).

Is it hard to make kimchi? ›

Making Kimchi at home is super easy. The ingredients are not hard to source, and the fermentation is faster than sauerkraut. Homemade kimchi is packed with probiotics, making it an excellent choice for gut health.

What's in kimchi? ›

Kimchi can be made from a variety of vegetables, and even fruits, but the most recognized version — baechu kimchi — is made with cabbage. Alongside cabbage, it often contains radishes, scallions, carrots, garlic, ginger, chili flakes, and other flavorings. Kimchi has a sour, salty, savory, and often fiery taste.

Do you rinse kimchi after salting? ›

Rinse cabbage pieces 3 to 4 times with cold water to rinse away the salt, then place in a colander to drain out excess water from the cabbage for at least 30 minutes. 3. Prepare seasonings: a.

Why soak cabbage in salt water for kimchi? ›

Once the cabbage is all quartered, you have to season it and remove most of its water content, which will help to concentrate the kimchi seasoning and make the vegetable more pliable; simply salting the cabbage accomplishes both of these goals.

Is kimchi as good as sauerkraut? ›

Sauerkraut, for example, is a rich source of vitamin C and K, as well as fiber. Kimchi, a Korean staple, contains vitamins A, B, and C, and is believed to have anti-inflammatory properties.

What are the benefits of eating kimchi? ›

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

How long does kimchi last? ›

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

Do you need ginger in kimchi? ›

Kimchi is a traditional Korean dish made with fermented vegetables. Its ingredients can vary, but napa cabbage and Korean radish are common bases. Kimchi also often includes green onions, ginger, and garlic.

Why does my kimchi not taste good? ›

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Can I eat kimchi everyday? ›

Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity. That is because kimchi contains a high level of sodium, Jaelin said. “If you're eating three meals a day — maybe you're having kimchi on the side — that's great.

What is the secret ingredient in kimchi? ›

Meanwhile, a ruby-red marinade is prepared using ginger, garlic, white radish, red pepper flakes and carrot. For extra richness, anchovy extract or fermented prawn paste (or both) can be added, though vegan-style preparation is increasingly popular. The number of ways to customize baechu kimchi is nearly infinite.

Is store-bought kimchi healthy? ›

Kimchi is a fermented food, so it contains healthy probiotics, such as the same lactic acid bacteria found in yogurt and other fermented dairy products.

Is there too much salt in kimchi? ›

Because salt is used to both preserve the food and encourage the growth of good bacteria, many probiotic rich foods like kimchi, sauerkraut and miso are also high in salt. Other probiotic rich foods, however, are low in salt. This includes kefir, kombucha and yogurt.

How much salt do you put in fermented food? ›

One rule of thumb is to use 1-3 tablespoons salt per litre (4 cups) of water. The easiest way to calculate the exact amount of salt needed is this simple metric calculation: To create 3% brine in 1000 millilitres (1 litre) of water: 1000 x . 03 = 30.

How much salt do you put in fermented cabbage? ›

In sauerkraut making, salt is often expressed as a percentage of the total weight of cabbage and other vegetables in the recipe. The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results.

Can I add salt to kimchi during fermentation? ›

It's versatile and healthy. Kimchi is also laden with salt. Salt is necessary to inhibit bad microbes in the initial fermentation before the lacto-bacteria has had a chance to lower the acidity of the vegetables.

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