4 garlic cloves, 2 chopped and 2 minced
Kosher salt
4 scallions, finely chopped (consider substituting some shallot, or if you have some chives in your freezer from last spring or you can always use a bolted onion top)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon water
1 teaspoon gochugaru (if you don’t have Korean chili powder in your pantry you can substitute with any dried chili powder or paprika)
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 head napa cabbage, thinly sliced
2 teaspoons toasted sesame seeds
Instructions
- Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together with the minced garlic, scallions, soy sauce, sesame oil, water, gochugaru/chili powder, and sugar in a small bowl. Set aside.
- Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.
