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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
Total Time 10 minutes
Servings: 4
Course: Side Dish
Cuisine: Korean
Calories: 53
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 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
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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