Yangbaechu Saengchae (Seasoned Shredded Cabbage) with Chives
A crunchy summer side dish of salted cabbage tossed in a sweet, sour, and spicy seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special side dish uses budget-friendly cabbage instead of Korean radish, sliced thick, salted, and tossed in a spicy seasoning. It barely releases water even after sitting for several days and keeps its signature crisp, crunchy texture. It is great as an appetizing side dish for rice and also goes wonderfully as a bibimbap topping.
- Servings
- about 6–8 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cabbage1/2 head, 1 kg (after cleaning)
- Garlic chives (buchu)100 g
- Salt3 tbsp
Seasoning
- Gochugaru (Korean chili flakes)5 tbsp
- Sand lance fish sauce (or dried anchovies)2 tbsp
- Sugar2 tbsp
- Minced garlic2 tbsp
- Vinegar2 tbsp
- Salta little
- Toasted sesame seeds4 tbsp
- Tear off the thick, tough green outer leaves.
- The garlic chives are about a handful, but scallions or large green onion also work well.
Steps
Prepare the ingredients
This is 1/2 head of a large cabbage. Tear off the thick, tough green outer leaves.
The garlic chives are about a handful, but scallions or large green onion also work well.
Cut the ingredients
Cut out the cabbage core and shred it thickly so it keeps a good texture after salting.
Slice it about twice as thick as you would shred cabbage for a salad.
Cut the garlic chives to a similar length as the cabbage.
Salt the cabbage
Wash the cabbage in water, lift it out, and while plenty of moisture still clings to it, add 3 tbsp salt and mix thoroughly.
After about 20 minutes, the cabbage will soften and become limp, and a good amount of liquid will have come out.
Without rinsing the cabbage, drain it roughly in a colander.
Unlike Korean radish it does not release as much moisture, so you do not need to squeeze it tightly with your hands.
You still need to season it with fish sauce, so if it tastes too salty after salting, rinse it once or twice in water so it tastes slightly bland.
Coat with chili flakes
Add 5 tbsp gochugaru and mix evenly to coat it with color.
Do not add all the gochugaru at once; hold back the last one or two tablespoons and adjust the amount as you mix.
As the chili color infuses into the moisture remaining on the cabbage, the color turns vibrant and the raw aroma of the chili flakes disappears.
Season
Add 2 tbsp sand lance fish sauce, 2 tbsp minced garlic, 2 tbsp sugar, and 2 tbsp vinegar, mix well, and taste.
If it is on the bland side, add a little salt, and adjust the amount of sugar or vinegar to suit your taste.
Add the garlic chives and toasted sesame seeds, toss gently, and finish.
Complete
The spicy tossed cabbage saengchae is finished.
Just looking at it, can't you already imagine that crisp, crunchy cabbage texture?
Salt cabbage lightly and toss it simply to make a wonderful side dish, so pick up a head of cabbage today.
Use healthful cabbage to make saengchae, steam it for wraps, toss it into salads, and enjoy it often in soups.
Ppunwife's tips
- Do not add all the gochugaru at once; hold back the last one or two tablespoons and adjust the amount as you mix.
- You still need to season it with fish sauce, so if it tastes too salty after salting, rinse it once or twice in water so it tastes slightly bland.
- Slice it about twice as thick as you would shred cabbage for a salad.
FAQ
Can I use other vegetables instead of garlic chives?
You can slice and add scallions (jjokpa) or large green onion (daepa) instead of garlic chives.
Do I need to rinse the cabbage in water after salting?
Basically, do not rinse it; simply drain it in a colander. However, when you taste it, if it has been salted too much, you should rinse it once or twice in water to remove the excess saltiness.
Is there a reason to toss with gochugaru first instead of mixing it with the other seasonings?
If you toss with gochugaru first, the remaining moisture on the cabbage stains it with a lovely color and removes the raw aroma typical of chili flakes.
Can I use anchovy fish sauce instead of sand lance fish sauce?
Yes, you can use anchovy fish sauce instead of sand lance fish sauce.
