Homemade Spicy Napa Cabbage – A Flavorful Tradition You Can Make at Home
Now you can enjoy homemade spicy Napa cabbage with this quick and easy recipe! Packed with flavor from garlic, ginger, gochugaru, and a hint of sweetness, this dish is the perfect balance of spicy, savory, and slightly sweet. Whether you serve it as a side dish, a topping for rice bowls, or enjoy it on its own, this fresh and crunchy cabbage will elevate any meal!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean-Inspired
Ingredients
Scale
- 1 Napa cabbage, sliced into preferred size
- 2 tablespoons gochugaru flakes or fresh red chili
- 1 tablespoon grated ginger
- 2 cloves grated garlic
- 1–2 carrots, sliced
- 2 tablespoons patis (fish sauce)
- 3 tablespoons brown sugar
- 2 tablespoons glutinous rice flour
- ¼ cup water
Instructions
- Prepare the Cabbage – Wash and slice the Napa cabbage. Place it in a large bowl and set aside.
- Make the Seasoning Paste – In a small saucepan, mix glutinous rice flour and water over low heat, stirring constantly until thickened. Let cool.
- Combine the Ingredients – In a bowl, mix gochugaru, grated ginger, garlic, fish sauce, and brown sugar. Stir in the cooled rice paste to create a thick seasoning sauce.
- Mix Everything Together – Add the sliced carrots and the seasoning paste to the Napa cabbage. Toss until evenly coated.
- Let It Rest – Allow the cabbage to sit for at least 30 minutes before serving to let the flavors develop.
- Serve and Enjoy – Eat fresh or store in an airtight container in the refrigerator for up to 3 days for even deeper flavor.
Notes
- Adjust the spice level by adding more or less gochugaru to suit your taste.
- For a vegetarian version, substitute fish sauce with soy sauce or tamari.
- Want a fermented taste? Store in an airtight container at room temperature for 1-2 days before refrigerating.
- Perfect Pairing – Serve with rice, grilled meats, or noodle dishes for a complete meal.