Cabbage (Korean Ho Baechu)
Submitted by crazypacket
Korean-style steamed napa cabbage (ho baechu) tossed with sesame oil, garlic, sesame seeds, and meat sauce. A quick, fragrant banchan side dish ready in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minHo baechu is one of those Korean side dishes that shows up on the table without fanfare but quietly steals the meal. Steamed napa cabbage leaves, still tender and bright, get tossed with crushed garlic, toasted sesame oil, sesame seeds, and a hit of cayenne.
The meat sauce (chang) stirred in at the end adds a salty, savory depth that pulls everything together. A quick blast over high heat melds the flavors in just two minutes.
Serve this as part of a Korean banchan spread alongside rice, kimchi, and grilled meat. It also works beautifully as a light side next to any Asian-inspired main.
Kitchen Tips
- Steam the napa cabbage just until tender; overcooking turns it watery and limp
- Crush the garlic rather than mincing it for a more robust, punchy flavor
- If you can’t find chang (Korean meat sauce), a mix of soy sauce and a drop of fish sauce gets you close
Ingredients
Directions
Shred the cabbage into thin strips and steam until just tender. After cooking, there should be 2 cups of cabbage remaining.
Crush the garlic, then add it, the sesame oil, sesame seeds, Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors.
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