Korean-Style Spicy Pink Cabbage

This Korean-style spicy pink cabbage is vibrant, crisp, and packed with flavor. The cabbage softens just slightly while staying crunchy, soaking up a spicy, tangy sauce that brings heat, balance, and color to the table. It’s perfect as a side dish, taco topping, or bowl enhancer.

This is Let’s Veg freshness with attitude.

Olivia

Korean-Style Spicy Pink Cabbage

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Korean-style spicy pink cabbage made with gochujang, vinegar, and sesame. A bold Let’s Veg recipe perfect for fresh, flavorful side dishes.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Korean

Calories: 53

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 4 cups red purple cabbage thinly sliced
• 1 tbsp coarse salt
• Spicy Dressing
• 1½ tbsp gochujang Korean chili paste
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp sugar or maple syrup
• 1 tsp sesame oil
• 1 clove garlic grated or minced
• 1 tbsp water to thin, if needed
• Finish
• 1 tsp sesame seeds
• 2 tbsp green onions finely sliced

Equipment

Salad Bowl Set

$20.99

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02/01/2026 03:01 pm GMT

Salad Bowl

Cooking Instructions

 

1. Place sliced cabbage in a bowl and sprinkle with salt. Massage gently for 1-2 minutes until slightly softened.
2. In a small bowl, whisk gochujang, vinegar, sugar, sesame oil, garlic, and water until smooth.
3. Pour dressing over cabbage and toss until evenly coated.
4. Let sit for 5 minutes to absorb flavor.
5. Finish with sesame seeds and green onions. Serve chilled or at room temperature.

Nutrition

Calories: 53kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1771mgPotassium: 259mgFiber: 2gSugar: 5gVitamin A: 1035IUVitamin C: 52mgCalcium: 53mgIron: 1mg

Notes

Adjust gochujang for heat level

Add grated carrot or daikon for texture

Keeps refrigerated for up to 2 days

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