YangBaeChu MuChim (양배추 무침) is a simple Korean side dish recipe that I learned from one of my Korean friends in America. When you want to eat Kimchi, but don’t have it, this cabbage side dish can be a substitute. The taste is a little spicy, sour, and sweet. Depending on your tastes, you can add or reduce some of the ingredients such as pepper powder, vinegar, sugar, or salt. Cabbage is a very healthy vegetable; it is reportedly especially good for your stomach. So I want to recommend this easy Korean side dish for you.
Yield: 1 Quart
Short Korean Lesson
- YangBaeChu (양배추) = Cabbage
- BaeChu (배추) = Napa Cabbage
Video Instructions
Main Ingredients
- ½ Cabbage (About 4 Cups)
- 2 Green Onions
Seasoning Ingredients
- 2 Tbsp Red Pepper Powder
- 1½ Tbsp Brown Rice Vinegar or Apple Vinegar
- 1 Tbsp Sesame Seeds
- 2 tsp Sugar
- 2 tsp Sesame Oil
- ½ tsp Salt
- ½ tsp Garlic Powder
Directions
Slice ½ cabbage thinly and chop 2 green onions.
In a bowl, combine the vegetables with all the seasoning ingredients: 2 Tbsp red pepper powder, 1½ Tbsp vinegar, 1 Tbsp sesame seeds, 2 tsp sugar, 2 tsp sesame oil, ½ tsp salt, and ½ tsp garlic powder.
Mix everything together.
Keep it in the refrigerator. Serve it with rice and other Korean side dishes.
I’m so thrilled that I came across your website! I’m 1/2 Korean whose mom doesn’t cook. Bleh! My grandmother is a wonderful cook and all your recipes are just like hers. My Korean isn’t that great so when I’d ask her how she made something she’d give me the Korean names so I had some difficulty translating recipes. Thank you thank you thank you! This cabbage kimchee was yummy by the way!
Hi, Cathy
I’m very happy to meet you !!! Oh.. you are 1/2 Korean.. my baby will be like you since my husband is an American. Yes,, you can cook many Korean food by yourself now… thanks !!!hope to see you more often here. have a great weekend !!! 🙂
Hi Aeri,
This recipe looks delicious! Is this known as gutjeori, or is gutjeori something else?
hi RedRanger123,
aha.. this is different from gutjeori.. gutjeori uses different kind of cabbage..and the seasonings are similar but..different too.. ^^
Hi! I want to make this dish to eat with rice. I’m a college student so I dont have time to cook everyday. I want to ask how long you can keep this dish in the refrigerator 🙂
hi Amileah,
My Korean friend thinks that it tastes only good the first day you make it..but I like it next day and even later too. So it is depending on your taste. I eat mine for several days.. maybe for a week ?? Thanks 🙂
hi aeri,
can i substitute this instead of napa kimchi for kimchi jigae?
hi ella,
Oh.. sorry it’s not for kimchi jjigae. ^^;;
I have made this a couple of times already and I love it.
I have also added shredded carrots.
hi Karrie,
Great.. maybe now you are an expert to make this dish. 😉 thanks
Hi Aeri
I love your website and tried out many of your recipes. They all turn out very well.
I am from Malaysia and I encounter problem when I try to purchase your cook book. It is stated as ” not available for this region”. Will try to source from book store. Thank you for sharing so generously your time, effort and cooking knowledge. God bless you and your family.
How long can you store this in the refrigerator?
up to several days..but it tastes the best when they are fresh or in few days at least.. ^^ thanks
May i know for korean side dishes in general, how long can we put them in the fridge? The longer the better right?
hi gwen,
It is all depends on the kinds… some side dishes are best to eat right after you made it.. it’s usually sides that is made with leafy green or vegetables..or you need to serve hot or fresh.. usually called “muchim” in Korean.. some side-dishes you can keep for sometime and can serve cold… usually “namul” or “bokkeum” in Korean.. I usually mention about it in my recipe.. so you can check it out. thanks 🙂
I would love to make this but I only have Gochujang Sauce not red pepper powder. Can I use this and if so how much?
hi Tasha,
Oops, I didn’t try it with gochujang, so I can not tell how much to put. I can imagine it might be okay for the flavor though.. just start from 1 Tbsp..and adjust the amount for your taste.. how about that.. you might have some problem to mix the gochujang with the cabbage since it’s paste… you can add little bit of water if needed..
What kind of red pepper powder is recommended (course, fine, etc.) for the shredded cabbage (slaw) kimchi?
hi Sue Ann,
It’s not that critical.. so you can use whatever Korean hot pepper powder you have..if you have both and have to pick one for this recipe, you can try fine one.. 🙂