A nice alternative to its fermented cousin; put this on pork chops or fish.
Bon AppétitKimchi-Style Sautéed CabbageBy Brad LeoneFebruary 12, 20144.5(5)ArrowJump To RecipeSave StorySave this storyPrintA nice alternative to its fermented cousin; put this on pork chops or fish.Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsiconGallery9 Ways to Make—and Cook With—KimchiThe spicy Korean condiment goes way beyond cabbage.